Author: Natalie Hanson

I am a software industry executive, most recently in life sciences management consulting. I build and lead teams who design, develop, and sell software and services. I lead and deliver with a human-centered lens. As an anthropologist, my research has focused on work practices and work environments. I am interested in interdisciplinary collaboration, as well as how institutions' response to macro trends affects the lives of employees. You can learn more about me at http://www.nataliehanson.com.

Fricasée de poulet vouvrionne

Natalie Hanson

To serve 6.

1/4 cup of oil (or mixture of oil and butter)
3 lb of chicken pieces
24 small white onions peeled
2 Tbsp of flour
1 cup of dry Vouvray wine
1-1/2 cups of water
Salt, freshly ground pepper
2 cloves of garlic, chopped
bouquet garni
3 sprigs of fresh tarragon
2 cups of mushrooms sliced
3 egg yolks
3 Tbsp of cream
2 Tbsp of brandy

  • Heat the oil and butter in a large pan, add the chicken pieces and turn them until they are sealed.
  • Do not allow them to brown.
  • Remove the chicken to a large saucepan that can go in the oven and reserve.
  • Add the small onions to the pan.
  • Cover with a lid and cook over a gentle heat until slightly brown.
  • Preheat the oven to 375F.
  • Discard the oil, add a bit of butter to the pan and the flour.  Mix well.
  • Then, pour the wine and water and return to the heat until the sauce thickens.
  • Drain this liquid into the large saucepan with the chicken.
  • Add the salt, pepper, bouquet garni, garlic, tarragon and bring to a boil.
  • Replace the chicken, add the mushrooms, cover with the lid and simmer in the oven for 45 to 60 minutes.
  • Arrange the chicken in a warm platter and keep in turn off oven.
  • Whisk the egg yolks with the cream and brandy.
  • Pour a little of the hot liquid in which the chicken was cooked into the cream mixture and mix well.
  • Return to the pan and thicken over a low heat.  Do not allow to boil.
  • Taste and adjust the seasoning.
  • Arrange the onions and mushrooms at each end of the dish, strain the sauce over the chicken and serve.

Escalopes de porc with cumin & vermouth

Natalie Hanson

Serves 6.

12 thin slices of boneless center cut pork
about 6 Tbsp of butter
1/2 cup of flour
1 Tbsp of cumin
salt and pepper
1/2 cup of vermouth
chicken stock 

  • Prepare the slices of pork by flattening them between a plastic bag.
  • Sprinkle with cumin then lightly flour each piece of pork (escalope).
  • In a large skillet heat 2 Tbsp of butter and brown as much of the pork as you can on each side.
  • Do not crowd the escalopes.
  • Transfer them to a warm platter.
  • Deglaze the skillet with the vermouth and reduce the liquid until syrupy.
  • Add some chicken stock if more sauce is needed.
  • Pour over the cooked escalopes.
  • Repeat the process until all the escalopes are cooked.
  • Sprinkle with parsley, serve at once.
  • Serve with mushrooms cooked with a bit of vermouth and a dash of cream.

Coq au vin

Natalie Hanson

Serves 4 to 6 people.

The following recipe comes from Burgundy. A Beaujolais wine is best used both for cooking and drinking with this dish.

1 Tbsp of oil and 2 Tbsp of butter
3 oz of salt pork
3/4 lb of small white onions peeled
3-1/2 lb of chicken, jointed
3 Tbsp of brandy
1 Tbsp of flour
1-1/2 cups of red wine
1 cup of chicken stock
3 small tomatoes & 1 Tbsp of tomato paste
bouquet garni and garlic
nutmeg
1-1/2 cups of mushrooms, sliced
salt and pepper
croûtons
chopped parsley 

  • Heat the oil and butter in a heavy saucepan and cook the salt pork and small white onions until they are golden brown.
  • Remove them and brown the chicken joints in the pan.
  • Flame with the warmed brandy.
  • Remove the chicken joints and some of the fat.
  • Sprinkle in the flour and cook for 2 or 3 minutes.
  • Return the chicken to the pan along with the onions.
  • Pour in the wine, chicken stock, tomatoes, bouquet garni, nutmeg, mushrooms, salt and pepper.
  • Cover loosely and cook for approximately 1 hour or until chicken is tender.
  • Arrange the chicken in a serving platter covered with the mushrooms and onions.
  • Remove the grease from the juice, reduce, taste and adjust the seasoning.
  • Strain the sauce over the chicken.
  • Garnish with the croûtons and some chopped parsley.

Confit de canard

Natalie Hanson

Often only the legs and thighs of the duck are used for confit. The breast, called a magret, is cooked like a steak. If you intend to use the duck alone instead of using it to flavour other dishes such as cassoulet, reduce the amount of salt in this recipe by one third.

 1 large duck (about 4 lb)
3 Tbsp of coarse salt
1 tsp of ground pepper
2 or 3 sprigs of thyme
1 or 2 bay leaves, crumbled
3 lb of lard or duck fat

  • Cut the duck in 8 pieces, trimming the neck and wing and removing the backbone; these bones can be used for a soup.
  • Rub each piece of duck with some of the coarse salt and put it in a crock or terrine.
  • Sprinkle with pepper and the remaining salt and add the thyme and bay leaves.
  • Cover and leave in a cool place for 6 to 12 hours depending on how strong a flavour you want, turning the pieces occasionally.
  •  When ready to cook, wipe the excess salt from the duck pieces.
  • Set the oven at 300F.
  • Lay the duck pieces skin side down in a flameproof casserole and cook over a low fire for 15-20 minutes until the fat runs and the duck browns lightly.
  • Add enough fat to cover the browned duck.
  • Cover and cook in the oven for 2 hours or until the duck is very tender and has rendered all its fat.
  • To preserve the duck; pour a layer of rendered duck fat at the bottom of a small terrine and leave until set.
  • Pack the pieces of duck on top and pour enough fat to cover them completely.
  • Cover the crock and keep in a cool place at least a week for the flavour to mellow.
  • If sealed with a cloth sprinkled with salt and then covered with paper, confit will keep for several months in a cool place.
  • To serve the confit by itself, leave it in a warm place until the fat runs.
  • Drain it, then fry it in a little fat until it is very hot and the skin is crisp and brown

Chicken sauté à la bordelaise

Natalie Hanson

To serve 4.

3 lb frying chicken, cut up
4 Tbsp of vegetable oil
16 peeled small white onions
4 Tbsp of unsalted butter
Salt and freshly ground black pepper
2 bay leaves
1 Tbsp of lemon juice
1 nine-ounce package of frozen artichoke hearts, defrosted and drained
1/2 cup of chicken stock

  • In a heavy skillet, brown the chicken in the oil a few pieces at a time.
  • As the pieces becomes a rich golden brown, remove them to a plate.
  • Discard the fat in the skillet and add 2 Tbsp of butter.
  • Add the onions and cook them as lightly and evenly as possible for a few minutes.
  • Return the chicken to the skillet.
  • Season with salt and pepper, throw in the bay leaves and cook slowly for 1/2 hour, basting occasionally.
  • Meanwhile melt the remaining 2 Tbsp of butter in another skillet and add the lemon.
  • Put the artichoke hearts in and toss them in the lemon butter until they are coated.
  • Season with salt and pepper.
  • Add to the skillet with the chicken 15 minutes before the end of cooking.
  • Remove the chicken from the skillet and arrange on a warm plate with the onions and artichoke hearts around it.
  • Discard the bay leaves.
  • Pour the chicken stock in the skillet and deglaze.
  • Boil down until the sauce is reduced to a syrupy consistency.
  • Pour over the chicken and serve at once.

Chicken Riesling

Natalie Hanson

4 or more pounds of chicken (cut up, seasoned with salt and pepper, floured)
1 lb of mushrooms
2 Tbsp of olive oil  and 2 Tbsp of butter  (or just your choice of oil)
1 large onion, chopped
2 carrots, chopped
3 garlic cloves
2 Tbsp of flour
1 cup of chicken stock
2 cups of white wine (preferably Riesling)
Bouquet garni (bay leaf, thyme and parsley)

  • Slice the mushrooms.
  • Cook the mushrooms quickly in  1/2 cup of white wine, 2 Tbsp of butter, drops of lemon and salt until the liquid is evaporated.
  • In a large frying pan, gently brown the chicken in oil or butter, turning the pieces on all sides.
  • Do not let brown as much as you would for a Coq au vin. Set aside.
  • In the same frying pan, sweat the onion and carrots.
  • Add the garlic and powder the flour over the vegetables.
  • Add the wine, stock, bouquet garni and bring to a boil.
  • Reduce the heat.
  • Add the chicken and cook at a very low heat for 30 to 35 minutes.
  • Remove chicken from casserole and reserve in a warm oven.
  • Drain the liquid from the frying pan into a regular casserole.
  • Discard the vegetables after squeezing all the liquid out of them.
  • Reduce the liquid in the casserole by one‑half or until it reaches a nice creamy consistency.
  • Add the mushrooms and the reserved chicken.
  • Before serving, reheat and add the liaison (1/2 cup of crème fraîche and 1 egg yolk).

 Crème fraîche

  • You can make the crème fraîche the day before by mixing 1/4 cup of sour cream with 1/2 cup of heavy cream and letting it mature at room temperature for 6 hours or overnight. Refrigerate.

You also can serve this dish without the liaison if you have concerns about cholesterol.

Chicken à la Louis

Natalie Hanson

To serve 6.

3 chicken breasts (6 halves)
6 slices of salami
6 slices of provolone cheese
1 package of linguini
1/2 cup of heavy cream
2 carrots
1 large onions
1 package of frozen spinach
1 green pepper
flour
salt and pepper

Vegetable soup

In a pot cook together, for about 1 hour:

1 quart 14 oz can of chicken stock (or homemade stock)
3 carrots
2 celery stalks
1 large onion, sliced thin
2 tomatoes, sliced thin
thyme, bay leaf, parsley, garlic

Preparing the chicken

  • Prepare the chicken breasts by flattening them between a plastic bag.
  • Set aside.
  • In a saucepan, cook the spinach until all water is evaporated.
  • In a food processor blend the carrots and pepper.
  • In a small saucepan cook the onion in olive oil until tender.
  • Add the spinach, the carrots and pepper and cook gently for 10 minutes.
  • Season to taste.
  • Lightly flour the chicken breasts.
  • Line each breast with a slice of salami and a slice of cheese.
  • Divide the vegetable puree to cover each breast.
  • Roll the breasts of chicken and place in a deep casserole.
  • Cover with the hot vegetable soup.
  • Cook in a 350°F preheated oven for 30 minutes.
  • In a large casserole cook the linguini following the directions on the package.

To serve

  • Remove the chicken rolls from the soup and reserve in a warm serving dish.
  • Sieve 1 cup of the soup in a saucepan and reduce until it thickens.
  • Add the cream and reduce again.
  • Put some linguini in each plate along with one roll of chicken.
  • Cover with the sauce.
  • Serve immediately.

Burgundian chicken

Natalie Hanson

3 Tbsp of olive oil
4 Tbsp of unsalted butter
1 chicken, well rinsed, patted dry, cut into 8 serving pieces
Salt and pepper
3/4 cup of red wine vinegar
2 large tomatoes, peeled, cored and chopped
1 cup of chicken stock
fresh parsley 

  • In a deep skillet heat the oil with 1 Tbsp of butter over high heat.
  • Season the chicken and brown on one side until the skin turns golden brown.
  • Do not crowd the pieces together.
  • Regulate the heat to avoid scorching the skin.
  • Turn and brown on the other side.
  • Cook the remaining pieces in the same manner adding oil as needed.
  • Remove the chicken and pour out the cooking fat.
  • Over medium high heat reduce the vinegar by half.
  • Then add the chicken, the tomatoes and the chicken stock.
  • Simmer gently over medium heat until all the juices mingle nicely and the chicken is cooked through.
  • About 1/2 hour.
  • The chicken should be prepared ahead of time to this point.
  • Let warm at room temperature before proceeding.
  • To prepare the chicken for serving, heat the chicken through in the sauce.
  • Remove it from the sauce and place it on a warm platter.
  • Remove the warm sauce from the heat and add the remaining 3 Tbsp of butter.
  • Adjust the seasoning.
  • Pour the sauce over the chicken.
  • Sprinkle on the parsley.

Bouillabaisse de poulet

Natalie Hanson

To serve 6.

It was just a matter of time before someone had the good idea to use the flavors of all the ingredients in a bouillabaisse and replace the fish with chicken. So here goes the mixture of onions, garlic, tomatoes, fennel and saffron. To make it into a real casserole, the vegetable of choice here is the fennel bulbs.

4 large tomatoes, peeled, cored, seeded and chopped
2 large onions, sliced
4 garlic cloves, chopped
4 large fennel bulbs with feathery leaves attached, chopped
3 Tbsp of olive oil
1/3 cup of licorice-flavored aperitif such as Ricard or Pernod
1 generous pinch of saffron
2 sprigs of fresh thyme or 2 tsp of dry thyme
4 imported bay leaves
salt and pepper
6 chicken legs with the skin removed
1 lb of boiling potatoes peeled and quartered
2 cups of chicken broth (preferably homemade) 

  • The day before you plan to serve the dish, combine the tomatoes, onions, garlic, fennel, olive oil, aperitif, saffron, herbs and seasonings in a large covered casserole.
  • Stir to blend.
  • Add the chicken legs and stir to coat the chicken.
  • Cover and refrigerate for at least 8 hours.
  • At least 1 hour before cooking the casserole, remove it from the refrigerator.
  • Stew the chicken in its marinade, partially covered to avoid boiling over medium heat for about half an hour.
  • Add the potatoes and chicken stock and simmer for an additional 45 minutes or until the potatoes are tender.
  • Taste for seasoning.
  • Serve in warm shallow soup bowls.

Tournedos Henry IV

Natalie Hanson

To serve 4.

3 Tbsp butter
4 Tournedos
4 croûtes
Watercress

Sauce Béarnaise

6 peppercorns, lightly crushed
1 shallot, finely chopped
2 Tbsp of wine vinegar
1 Tbsp of stock
2 egg yolks, lightly beaten
1/2 cup of unsalted butter
1 tsp of finely chopped tarragon
salt, pepper

  • For the sauce Béarnaise, place the peppercorns, shallot and vinegar in a small pan and reduce by half.
  • Add the stock and drain into a bowl holding the lightly beaten egg yolks.
  • Mix well and place the bowl over a pan of hot water and whisk continuously until the eggs thicken.
  • Beat in the butter a little at a time. Do not allow the sauce to get too warm or it may curdle.
  • When the butter has been added, stir in the tarragon, taste and season with salt and pepper.
  • Heat the butter for the tournedos in a heavy pan, and fry the tournedos allowing 1 or 2 minutes on each side, according to thickness and taste.
  • Place each on a croûte, arrange on a hot serving dish.
  • Garnish with watercress.