10 Mouthwatering French Chicken Dinner Recipes Bursting With Flavor

When it comes to French cuisine, few things are as comforting as a delicious chicken dinner. I’ve put together ten irresistible recipes that showcase the rich flavors and techniques of French cooking. From the rustic Coq Au Vin to the elegant Chicken Cordon Bleu, each dish has its own unique charm. Trust me, you won’t want to miss the mouthwatering details of these culinary delights. Let’s uncover the secrets behind these vibrant meals together.

Coq Au Vin

Coq Au Vin is a classic French dish that beautifully combines the rich flavors of chicken with the deep, aromatic notes of red wine and herbs. Originating from the Burgundy region, this dish is traditionally made with rooster, but chicken is often used for convenience. The slow-cooking process allows the meat to become tender while absorbing the flavors of the wine, mushrooms, bacon, and aromatics.

It’s a comforting and hearty meal that’s perfect for special occasions or a cozy family dinner. This dish not only highlights the elegance of French cuisine but also showcases the beauty of rustic cooking. As the chicken simmers in the wine sauce, you’ll experience a delightful transformation of flavors that will leave your guests wanting more.

Serve it alongside creamy mashed potatoes or crusty bread to soak up the delicious sauce, and you’ll have a meal that’s sure to impress.

Ingredients (serving size: 4-6 people):

• 4-6 chicken thighs (bone-in, skin-on)
• 4 slices of bacon, diced
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 cups red wine (preferably Burgundy)
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 2 cups mushrooms, sliced
• 2-3 sprigs of fresh thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering all your ingredients. Dice the bacon, onion, and garlic, and slice the mushrooms. This preparation will make the cooking process smoother and more efficient.
2. Cook the Bacon: In a large, heavy-bottomed Dutch oven or pot, heat 2 tablespoons of olive oil over medium heat. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Brown the Chicken: Season the chicken thighs with salt and pepper. In the same pot, add the chicken, skin-side down, and sear for about 5-7 minutes on each side until golden brown. Once browned, remove the chicken and set it aside with the bacon.
4. Sauté the Aromatics: In the remaining fat, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and sauté for an additional minute, until fragrant.
5. Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to lift any browned bits. This will enhance the flavor of your sauce. Allow the wine to simmer for about 5 minutes to reduce slightly.
6. Add Remaining Ingredients: Stir in the chicken broth, tomato paste, mushrooms, thyme, bay leaf, and the reserved bacon. Return the chicken to the pot, ensuring it’s submerged in the liquid.
7. Simmer the Dish: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the chicken is tender and the flavors are well combined. Occasionally stir and adjust the heat to maintain a low simmer.
8. Thicken the Sauce: If you desire a thicker sauce, remove the chicken once it’s cooked, and whisk in 2 tablespoons of flour into the pot, stirring constantly. Let it simmer for another 10 minutes until thickened, then return the chicken to the pot.
9. Serve: Once the dish is ready, garnish with freshly chopped parsley and serve hot with mashed potatoes, crusty bread, or noodles.

Extra Tips: For a richer flavor, consider marinating the chicken in the red wine, thyme, and bay leaf overnight before cooking. This step will deepen the flavors even further.

Additionally, feel free to add other vegetables like carrots or pearl onions for added texture and taste. Slow-cooking this dish in a Le Creuset or any heavy-duty pot will yield the best results, as it retains heat evenly. Enjoy your homemade Coq Au Vin with a glass of the same red wine used in the recipe for a perfect pairing!

Chicken Fricassée

Chicken Fricassée is a classic French dish that showcases the tender, juicy chicken simmered in a creamy white sauce enriched with a delightful blend of vegetables and aromatic herbs. Originating from the regions of France, this dish is both comforting and elegant, making it perfect for a family dinner or a special occasion.

The combination of sautéed chicken, fresh vegetables, and a luscious sauce creates a harmonious flavor profile that will surely impress your guests. The beauty of Chicken Fricassée lies in its versatility. You can customize the dish by adding your favorite vegetables or herbs, making it adaptable to different tastes.

Traditionally served with crusty bread or over a bed of rice, this dish captures the essence of French cuisine while being approachable for home cooks. Follow this recipe to create a mouthwatering Chicken Fricassée that will transport you to a quaint bistro in France.

Ingredients (serves 4-6):

• 4-6 chicken thighs and drumsticks, skin-on
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup mushrooms, sliced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1 bay leaf
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Chicken: Season the chicken thighs and drumsticks generously with salt and pepper. This step enhances the flavor of the chicken and guarantees a delicious base for the dish.
2. Brown the Chicken: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces, skin side down, and sear them for about 5-7 minutes until golden brown. Flip and brown the other side for an additional 5 minutes. This step develops a rich flavor and color, which will infuse the sauce.
3. Sauté the Vegetables: Remove the browned chicken from the pot and set aside. In the same pot, add the diced onion, garlic, carrots, celery, and mushrooms. Sauté the vegetables for about 5-7 minutes until they’re softened and fragrant. The moisture released from the vegetables will help deglaze the pot, picking up any flavorful bits stuck to the bottom.
4. Create the Sauce: Return the chicken to the pot, and pour in the chicken broth, making sure the chicken is mostly submerged. Stir in the heavy cream, Dijon mustard, thyme, and bay leaf. This combination creates a creamy, rich sauce that will envelop the chicken.
5. Simmer the Dish: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for about 30-40 minutes, or until the chicken is tender and cooked through. This slow cooking allows the flavors to meld together beautifully.
6. Finish and Serve: Once the chicken is cooked, remove the bay leaf and taste the sauce, adjusting the seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley before serving. Serve the Chicken Fricassée over rice or with crusty bread to soak up the delicious sauce.

Extra Tips:

To enhance the flavor of your Chicken Fricassée, consider adding a splash of white wine after sautéing the vegetables. Allow it to reduce slightly before adding the chicken broth for an extra layer of richness.

Additionally, feel free to experiment with different herbs such as rosemary or tarragon, which can bring a unique twist to the dish. Make sure to use fresh ingredients for the best results, and don’t hesitate to adjust the cooking time based on the size of your chicken pieces for perfectly tender meat.

Enjoy this delightful meal with a glass of your favorite white wine for a truly authentic French experience!

Poulet Basquaise

Poulet Basquaise is a delightful and vibrant dish that hails from the Basque region of France. It showcases the region’s love for bold flavors, combining tender chicken with a medley of sweet peppers, tomatoes, and aromatic spices. This hearty dish isn’t only satisfying but also brings a taste of the French countryside to your dining table.

Perfect for gatherings or a cozy family dinner, Poulet Basquaise is certain to impress with its rich flavors and colorful presentation.

The key to a great Poulet Basquaise lies in the quality of your ingredients and the cooking technique. The chicken is first seared to golden perfection, allowing it to develop a rich flavor, before being simmered with the vibrant vegetables and herbs. This method guarantees that the chicken remains juicy and absorbs the wonderful flavors of the sauce.

Serve this dish with crusty bread, rice, or a side of potatoes to soak up the delectable sauce.

Ingredients (Serves 4-6)

• 4-6 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 4 medium tomatoes, peeled and diced (or 1 can of diced tomatoes)
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Chicken: Pat the chicken thighs dry with paper towels and season them generously with salt and pepper. This step helps to enhance the flavor of the chicken and guarantees a crisp skin when searing.
2. Sear the Chicken: Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear them for about 5-7 minutes until the skin is golden brown. Flip the chicken and sear for another 5 minutes on the other side. Remove the chicken from the pan and set aside.
3. Sauté the Vegetables: In the same skillet, add the chopped onion and sauté for about 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant. This step builds a flavorful base for the sauce.
4. Add the Peppers and Tomatoes: Incorporate the diced bell peppers and cook for about 5 minutes until they start to soften. Then, add the diced tomatoes, paprika, thyme, bay leaf, and a pinch of salt and pepper. Stir well to combine all the ingredients.
5. Return the Chicken: Place the seared chicken thighs back into the skillet, nestling them into the vegetable mixture. Cover the pan and reduce the heat to low. Allow the chicken to simmer for about 30-35 minutes, or until it’s cooked through and tender. The chicken will absorb the flavors of the sauce during this time.
6. Serve: Once the chicken is cooked, remove the bay leaf and adjust the seasoning if necessary. Garnish with fresh parsley before serving. Pair with crusty bread, rice, or potatoes to enjoy the delicious sauce.

Extra Tips

When making Poulet Basquaise, feel free to customize the vegetables based on what you have available. Zucchini or eggplant can also be great additions.

Additionally, if you prefer a bit of heat, consider adding a pinch of red pepper flakes. Make sure to allow enough time for the chicken to simmer in the sauce, as this is what makes it so flavorful and tender.

Enjoy your culinary journey through the Basque region!

Chicken Provençal

Chicken Provençal is a classic dish that embodies the vibrant flavors of the south of France. This rustic recipe combines tender chicken pieces with an array of colorful vegetables, fragrant herbs, and olives, all simmered together in a rich tomato sauce. The result is a hearty and satisfying meal that reflects the essence of Provençal cooking, making it perfect for a family dinner or a gathering with friends.

The beauty of Chicken Provençal lies not only in its delicious taste but also in its simplicity and the ease of preparation. Utilizing fresh, seasonal ingredients, this dish allows for variations depending on what’s available. Whether you choose to serve it with crusty bread, over a bed of rice, or alongside a fresh salad, Chicken Provençal is sure to impress and delight everyone at the table.

Ingredients (Serves 4-6):

• 4-6 bone-in, skin-on chicken thighs or breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, sliced (red or yellow)
• 2 medium zucchinis, sliced
• 1 can (14 oz) diced tomatoes, with juices
• 1 cup chicken broth
• 1 cup green olives, pitted and halved (Kalamata or green)
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Cooking Instructions:

1. Prepare the Chicken: Season the chicken thighs or breasts generously with salt and pepper on both sides. This step is essential as it enhances the flavor of the meat.
2. Brown the Chicken: In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken pieces, skin-side down, and sear until golden brown, about 5-7 minutes. Flip and brown the other side for another 5 minutes. This step locks in the juices and adds depth to the flavor. Remove the chicken from the pan and set aside.
3. Sauté the Vegetables: In the same skillet, add the chopped onion and cook for about 3-4 minutes until it becomes translucent. Then, add the minced garlic, bell pepper, and zucchini. Cook for an additional 5 minutes, stirring occasionally, until the vegetables soften. This step builds a flavorful base for the sauce.
4. Add Tomatoes and Broth: Pour in the diced tomatoes (with juices) and chicken broth into the skillet. Stir well to combine all ingredients. This will create a rich sauce that will infuse the chicken with flavor as it cooks.
5. Season and Simmer: Add the olives, dried thyme, and oregano to the mixture. Return the browned chicken to the skillet, nestling it into the sauce. Bring everything to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 30-35 minutes. This slow cooking allows the flavors to meld together beautifully while keeping the chicken moist and tender.
6. Garnish and Serve: Once the chicken is cooked through and the vegetables are tender, taste and adjust the seasoning with salt and pepper if needed. Serve the Chicken Provençal hot, garnished with fresh chopped basil for a burst of color and freshness.

Extra Tips:

To elevate your Chicken Provençal, consider marinating the chicken in olive oil, garlic, and herbs for a few hours or overnight before cooking. This will infuse even more flavor into the meat.

Additionally, feel free to customize the vegetables based on what you have available, such as adding eggplant or mushrooms. Pairing the dish with a glass of rosé wine can enhance the dining experience, making it feel even more authentic to its Provençal roots. Enjoy your culinary journey through the south of France!

Chicken Cordon Bleu

Chicken Cordon Bleu is a classic French dish that combines the rich flavors of chicken, ham, and cheese, all wrapped up in a crispy, golden-brown exterior. This dish is perfect for a cozy family dinner or an impressive meal for guests. The name itself translates to “blue ribbon,” signifying its reputation for excellence.

The combination of tender chicken breasts, savory ham, and melted cheese creates a delightful harmony of flavors that’s bound to please any palate.

To prepare Chicken Cordon Bleu, the chicken breasts are pounded thin and layered with slices of ham and cheese, then rolled up and coated in breadcrumbs for that perfect crunch. Baking or frying the rolled chicken gives it a beautifully crispy texture while keeping the inside moist and flavorful. Serve it with a side of vegetables or a fresh salad, and you’ll have a wonderful meal that brings a taste of France to your dining table.

Ingredients (Serves 4-6):

• 4 boneless, skinless chicken breasts
• 4 slices of ham (preferably Swiss or smoked)
• 4 slices of Swiss or Gruyère cheese
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (preferably panko for extra crunch)
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 tablespoons olive oil or melted butter (for frying or drizzling)
• Fresh parsley (for garnish, optional)

Cooking Instructions:

1. Prepare the Chicken: Begin by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to about 1/4-inch thickness. This not only tenderizes the meat but also makes it easier to roll.

Season both sides of the chicken with salt, pepper, garlic powder, and paprika.

2. Assemble the Rolls: Lay a slice of ham on each chicken breast followed by a slice of cheese. Make sure to leave a little space at the edges to prevent spilling when rolling.

Carefully roll each chicken breast tightly, starting from the end closest to you, and tuck in the sides as you roll to encase the filling.

3. Coat the Chicken: Set up a breading station by placing the flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third.

Dip each chicken roll first in the flour, shaking off the excess, then into the egg, and finally coat it thoroughly with breadcrumbs. This triple-layer coating will create a delicious crispy outer layer.

4. Cook the Chicken: Preheat your oven to 375°F (190°C). You can either fry or bake the chicken.

For frying, heat olive oil in a large skillet over medium heat. Once hot, add the chicken rolls and cook until golden brown on all sides, about 3-4 minutes per side.

If baking, place the coated rolls on a greased baking dish and drizzle with melted butter or olive oil, then bake for 25-30 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

5. Serve: Once cooked, remove the Chicken Cordon Bleu from the oven or skillet and let it rest for a few minutes before slicing.

This resting period allows the juices to redistribute throughout the chicken, guaranteeing moist and flavorful bites. Garnish with fresh parsley if desired, and serve with your choice of sides.

Additional Tips:

For an extra layer of flavor, consider adding herbs such as thyme or rosemary to the breadcrumb mixture.

You can also experiment with different types of cheese or ham to suit your taste preferences. If you prefer a lighter version, try baking instead of frying, and serve with a squeeze of lemon juice for a revitalizing touch.

Always verify the chicken is cooked through, and using a meat thermometer can help you achieve perfect results every time. Enjoy your culinary journey to France with this delightful Chicken Cordon Bleu!

Chicken Chasseur

Chicken Chasseur, also known as Hunter’s Chicken, is a classic French dish that combines succulent chicken with a rich, earthy sauce made from mushrooms, tomatoes, and a splash of white wine. This dish is perfect for a cozy family dinner or an elegant gathering, showcasing the rustic flavors of French cuisine. The term “Chasseur” refers to hunter, and this dish is a nod to the hearty meals that hunters would enjoy after a long day in the field.

The preparation of Chicken Chasseur is relatively straightforward, making it an accessible option for home cooks of all skill levels. As the chicken simmers in the flavorful sauce, it absorbs the essence of the ingredients, resulting in a comforting and satisfying meal. Serve it alongside crusty bread or creamy mashed potatoes to soak up the delicious sauce, and you’ll have a meal that’s sure to impress.

Ingredients (Serves 4-6):

• 4-6 bone-in, skin-on chicken thighs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 cup cherry tomatoes, halved
• 1 cup chicken broth
• 1/2 cup dry white wine
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon tomato paste

Cooking Instructions:

1. Season the Chicken: Start by patting the chicken thighs dry with paper towels and then season both sides liberally with salt and pepper. This step is essential for enhancing the flavor of the chicken and ensuring a nice sear.
2. Sear the Chicken: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
3. Sauté the Aromatics: In the same skillet, add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant. This step builds the base flavors for the sauce.
4. Cook the Mushrooms: Add the sliced mushrooms to the skillet and continue to cook until they’ve released their moisture and are browned, about 5-6 minutes. Stir occasionally to prevent sticking.
5. Add Tomatoes and Liquid: Stir in the halved cherry tomatoes, chicken broth, white wine, and tomato paste. Mix well to combine all the ingredients and deglaze the pan by scraping up any browned bits from the bottom. These bits add depth to the sauce.
6. Return the Chicken: Nestle the seared chicken thighs back into the skillet, skin-side up. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let it simmer for about 25-30 minutes, or until the chicken is cooked through and tender.
7. Finish the Sauce: Once the chicken is done, uncover the skillet and let the sauce cook for an additional 5 minutes to thicken slightly. Stir in the chopped parsley and thyme for a fresh flavor boost right before serving.
8. Serve: Plate the Chicken Chasseur with a generous amount of sauce spooned over the top. Garnish with extra herbs if desired.

Extra Tips:

For a deeper flavor, consider marinating the chicken thighs in wine and herbs for a few hours before cooking. This will infuse the meat with additional flavors.

Additionally, feel free to substitute the chicken thighs with chicken breasts, though they may require a shorter cooking time. For a heartier meal, serve Chicken Chasseur with rustic bread or over a bed of creamy polenta. Enjoy the warmth and comfort of this delightful French dish!

Poulet Rôti

Poulet Rôti, or roasted chicken, is a classic French dish that perfectly embodies the country’s culinary elegance. This dish isn’t only impressive for dinner parties but also comforting enough for a family meal.

The beauty of Poulet Rôti lies in its simplicity; with just a few high-quality ingredients, you can create a dish that’s bursting with flavor and has a delightful crispy skin. The chicken is typically seasoned and roasted to perfection, resulting in tender, juicy meat that’s infused with aromatic herbs and spices.

To elevate the dish further, many variations include the addition of vegetables roasted alongside the chicken, allowing them to soak up the delicious juices. It’s a dish that can be served with a side of crusty French bread, a fresh salad, or even creamy mashed potatoes.

The key to a successful Poulet Rôti is to guarantee that the chicken is cooked evenly and remains moist while achieving that sought-after golden-brown exterior.

Ingredients (Serves 4-6)

• 1 whole chicken (about 4-5 pounds)
• 2 tablespoons olive oil
• 1 tablespoon sea salt
• 1 teaspoon black pepper
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 tablespoon fresh rosemary leaves (or 1 teaspoon dried rosemary)
• 4 cloves garlic, minced
• 1 lemon, quartered
• 1 onion, quartered
• 4 medium carrots, cut into large chunks
• 4 medium potatoes, cut into large chunks
• 1 cup chicken broth

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C). A high temperature is vital for achieving a crispy skin on your roasted chicken.
2. Prepare the Chicken: Rinse the chicken under cold water and pat it dry with paper towels. This helps to guarantee the skin crisps up nicely during roasting. Place the chicken in a roasting pan or a large oven-safe skillet.
3. Season the Chicken: Drizzle the olive oil over the chicken, then rub it all over the skin. Season generously with sea salt and black pepper, making sure to get some seasoning inside the cavity. Stuff the cavity with the quartered lemon, onion, and minced garlic. Sprinkle the thyme and rosemary over the top of the chicken.
4. Add Vegetables: Surround the chicken with the chunks of carrots and potatoes in the roasting pan. This step not only adds flavor but also allows the vegetables to cook in the chicken’s juices.
5. Pour in Chicken Broth: Carefully pour the chicken broth into the pan, making sure not to wash off the seasoning on the chicken. This will help keep the chicken moist and create a delicious gravy.
6. Roast in the Oven: Place the roasting pan in the preheated oven and roast for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) in the thickest part of the thigh. Baste the chicken with the pan juices every 20-30 minutes to enhance flavor and moisture.
7. Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving. This resting period allows the juices to redistribute throughout the meat, resulting in a tender chicken.
8. Serve: Carve the chicken and serve it on a platter with the roasted vegetables. Drizzle some of the pan juices over the top for extra flavor.

Extra Tips

For an even more flavorful Poulet Rôti, consider marinating the chicken in olive oil, herbs, and garlic a few hours before cooking. Additionally, for a deeper flavor, you can add a splash of white wine to the pan during roasting or use a mix of different root vegetables.

Always guarantee the chicken is at room temperature before roasting for even cooking, and don’t skip the resting time after cooking, as it’s essential for juicy meat. Enjoy your delicious homemade Poulet Rôti!

Chicken Normandy

Chicken Normandy, or “Poulet à la Normande,” is a classic French dish that beautifully marries the flavors of chicken with the rich, creamy essence of apples and Calvados (a type of apple brandy). Originating from the Normandy region of France, this dish embodies the rustic charm of French country cooking, offering a delightful combination of savory and sweet flavors that are bound to impress your family and guests.

The use of fresh apples, along with a splash of cream and a hint of brandy, elevates the chicken to a new level of culinary sophistication. This dish is perfect for cozy family dinners or special occasions, as it not only tastes exquisite but also fills your kitchen with an irresistible aroma as it cooks.

The recipe is relatively straightforward, making it accessible to cooks of all skill levels. With tender chicken pieces simmered in a luscious sauce, Chicken Normandy is best served with crusty bread or over a bed of rice to soak up the delicious sauce. Get ready to bring a taste of France to your dining table!

Ingredients (Serves 4-6)

• 4-6 chicken thighs (bone-in, skin-on for best flavor)
• Salt and freshly ground black pepper (to taste)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium onion (finely chopped)
• 2 cloves garlic (minced)
• 2 medium apples (peeled, cored, and sliced)
• 1 cup chicken broth
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup Calvados (or apple brandy)
• Fresh thyme leaves (for garnish)

Cooking Instructions

1. Prepare the Chicken: Season the chicken thighs generously with salt and pepper. This step is vital as it enhances the flavor of the chicken. Let the chicken sit at room temperature for about 15 minutes to guarantee even cooking.
2. Sear the Chicken: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear them for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.
3. Sauté the Aromatics: In the same skillet, add the remaining tablespoon of butter, followed by the chopped onion. Sauté for about 3-4 minutes until the onion is translucent. Then, add the minced garlic and sauté for an additional minute, being careful not to let it burn.
4. Add the Apples and Deglaze: Toss the sliced apples into the skillet and cook for about 4-5 minutes until they begin to soften. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. This adds depth of flavor to the sauce.
5. Simmer the Chicken: Return the chicken thighs to the skillet and add the chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for about 20-25 minutes, or until the chicken is cooked through and tender.
6. Finish the Sauce: Once the chicken is cooked, remove it from the skillet again. Stir in the heavy cream and Calvados, allowing the sauce to simmer for another 5-10 minutes until it thickens slightly. Adjust the seasoning with salt and pepper as needed.
7. Serve: Return the chicken to the skillet to coat it in the sauce, then transfer everything to a serving platter. Garnish with fresh thyme leaves before serving.

Extra Tips

When preparing Chicken Normandy, it’s important to use good quality apples that hold their shape during cooking, such as Granny Smith or Honeycrisp. If you can’t find Calvados, a good apple brandy or even a dry white wine can substitute nicely, but the distinctive flavor of Calvados truly enhances the dish.

For a richer sauce, feel free to add a splash more cream or even a bit of Dijon mustard for an extra layer of flavor. This dish pairs beautifully with a simple green salad or roasted vegetables, making it a complete meal that’s sure to impress.

Chicken With Mustard Sauce

Chicken With Mustard Sauce is a classic French dish that brings together tender chicken and a rich, creamy sauce infused with the tangy flavor of mustard. This delightful recipe is perfect for a cozy dinner at home or a gathering with friends and family.

The combination of Dijon mustard and fresh herbs elevates the dish, making it both comforting and sophisticated. Serve it alongside a simple green salad or some crusty bread to mop up the luscious sauce.

The beauty of this dish lies in its simplicity and the ease with which it can be prepared. With just a few ingredients and minimal effort, you can create a meal that’s sure to impress.

The mustard sauce not only enhances the flavor of the chicken but also adds a beautiful golden color, making it visually appealing. Whether you’re a seasoned cook or just starting in the kitchen, this Chicken With Mustard Sauce recipe will be a fantastic addition to your repertoire.

Ingredients (serving size: 4-6 people)

• 4-6 chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 3 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions

1. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper. Once the oil is hot, add the chicken thighs, skin-side down, and sear them for about 5-7 minutes until the skin is golden brown.

Flip the chicken and sear the other side for another 5 minutes. Remove the chicken from the skillet and set aside.

2. Sauté the Aromatics: In the same skillet, add the chopped onion and cook for about 3-4 minutes until it becomes translucent. Add the minced garlic and sauté for an additional minute until fragrant, being careful not to burn it.

3. Deglaze the Pan: Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. This adds flavor to your sauce. Bring the broth to a simmer.

4. Create the Sauce: Lower the heat and stir in the heavy cream, Dijon mustard, whole grain mustard, and thyme. Mix well until the mustards are fully incorporated into the cream. Allow the sauce to simmer for about 2-3 minutes until slightly thickened.

5. Cook the Chicken in Sauce: Return the seared chicken thighs to the skillet, skin-side up. Spoon some sauce over the chicken, cover the skillet, and let it simmer on low heat for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

6. Finish and Serve: Once cooked, remove the skillet from the heat. Taste the sauce and adjust with more salt and pepper if necessary. Garnish with freshly chopped parsley before serving. Enjoy your Chicken With Mustard Sauce with your choice of sides!

Extra Tips

For an even deeper flavor, consider marinating the chicken in a mixture of the mustards, garlic, and some olive oil for a few hours before cooking.

Additionally, you can substitute the chicken thighs with chicken breasts if you prefer leaner meat, but be mindful to adjust the cooking time as breasts may cook faster.

Pair this dish with a glass of white wine like Chardonnay to complement the flavors beautifully!

Chicken Boursin

Chicken Boursin is a delightful French dish that combines tender chicken breasts with a creamy, herb-infused Boursin cheese sauce. This dish is perfect for a cozy family dinner or an intimate gathering with friends. The creamy texture of the Boursin cheese complements the juicy chicken, creating a rich and flavorful experience that transports you straight to the heart of France.

Served with a side of roasted vegetables or a light salad, Chicken Boursin is certain to impress your guests and satisfy your taste buds.

The beauty of Chicken Boursin lies not just in its flavor but also in its simplicity. With minimal ingredients and straightforward preparation steps, you can whip up this dish in no time. The Boursin cheese, which is typically made with garlic and herbs, acts as a delicious sauce that permeates the chicken, guaranteeing every bite is mouthwatering.

Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is approachable and rewarding.

Ingredients (serving size: 4-6 people)

• 4-6 boneless, skinless chicken breasts
• 1 package (5-8 oz) Boursin cheese (garlic and herb flavor)
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Cooking Instructions

1. Prepare the Chicken: Begin by preheating your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels to remove excess moisture, then season both sides with salt, pepper, garlic powder, and onion powder. This guarantees that the chicken is well-seasoned and flavorful.
2. Sear the Chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken breasts to the skillet. Sear them for about 4-5 minutes on each side until they’re golden brown. This step locks in the juices and adds a beautiful color to the chicken.
3. Add the Boursin Cheese: Once the chicken is browned, reduce the heat to medium-low. Add the Boursin cheese directly into the skillet, breaking it up with a spatula to help it melt evenly. Stir it into the chicken, allowing it to coat the pieces.
4. Incorporate the Cream: Pour in the heavy cream, stirring well to combine with the melted Boursin cheese. Guarantee that the chicken is well coated in the creamy sauce. Bring the mixture to a gentle simmer for about 2-3 minutes, allowing the flavors to meld.
5. Bake the Chicken: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). This baking step allows the chicken to absorb the creamy flavors fully.
6. Garnish and Serve: After removing the skillet from the oven, let it rest for a few minutes. Sprinkle chopped parsley over the top for a burst of color and freshness. Serve the Chicken Boursin with your choice of sides, such as roasted vegetables or a light salad.

Extra Tips

For an extra burst of flavor, consider adding sautéed mushrooms or spinach to the skillet before adding the Boursin cheese. These additions not only enhance the taste but also add nutritional value to the dish.

If you prefer a lighter version, you can substitute half and half for the heavy cream. Remember to adjust the seasoning based on your personal taste preferences, and enjoy the deliciousness of Chicken Boursin!