I Feel Like Chicken Tonight

Not really, actually.  Before I had never understood when people said that they weren't hungry for something they had slaved over all day.  Well, I understand that sentiment now.  There is just something about gutting and breaking down a chicken that curiously makes you want a steak for dinner.  However, in case you "feel like chicken tonight" (you can thank me later when you can't get that jingle out of your head), below there are two days worth of chicken recipes for which I previously told you to stay tuned.  So, here you go...

Poulet a la Chasseur

Remember the chicken from the other day?  We finally got around to cooking it.  We started by lightly dusting it with flour.

And pan-frying it in butter and oil until just golden and finished cooking it in the oven.

After it was cooked, we took the juice from the chicken and made a mushroom sauce that we promptly lit on fire.

And then poured over the chicken.

Sauteed potatoes were the garnish.  FYI - it's not all that much fun to make potatoes into that shape and then try to brown them evenly in the saute pan.

Poulet a L'Ancienne

We took the other four pieces of chicken and did the same prep/cook (flour, saute, bake).  This time, though, when making the sauce, we added cream and...

butter.  Big surprise, I know.

We then added our delicious pearl onions and some more mushrooms to the sauce and poured it over the chicken.

La Pintade Rotie

This Guinea Fowl does NOT look happy to be on my cutting board.  Can't say I blame her.

We took the bird and flambeed it as usual.

Then got the needle and thread out again.

And quickly browned it.

Before popping it in an oven that has got to be from the 1800's.

To garnish the plate, we took livers and chopped them into small pieces.

And then cooked them with shallots, butter and spices before setting the whole thing on fire, which seems to be a common theme in the kitchen, by the way.  After everything cools down, we put it into the Robot Coupe to make a pate.

Once the chicken was roasted, we set it aside and got to work on the "jus."

Why is jus so good?

I then had to take a 2 inch thick piece of bread and try to make it pretty before hollowing out the center so that I could toast it in oil and then put the liver pate in it.  A little tedious, but so worth it.  It was awesome.

Pre-chicken plate.

Post-chicken plate.

But wait, do you want fries with that?

Of course you do.