When it comes to dinner, I often find myself juggling flavors and time constraints. That’s why I love exploring French chicken recipes—they’re a perfect blend of elegance and ease. From the rich, savory Coq Au Vin to the vibrant notes of Chicken Provençal, these dishes are designed to impress without overwhelming. Each recipe promises simplicity and satisfaction, making weeknight meals a breeze. Curious about how to whip up these delightful dishes? Let’s explore!
Coq Au Vin
Coq Au Vin is a classic French dish that beautifully showcases the rich flavors of chicken simmered in red wine. Traditionally, this dish was prepared with a rooster, but nowadays, chicken is commonly used for convenience and availability. The name translates to “rooster in wine,” and the recipe typically includes aromatic vegetables, mushrooms, and a blend of herbs that elevate the dish.
This hearty meal is perfect for gatherings or a cozy dinner, bringing a touch of French culinary tradition to your dining table.
Cooking Coq Au Vin may seem intimidating at first, but with the right ingredients and steps, you can master this dish effortlessly. The slow-cooking method allows the flavors to meld beautifully, resulting in tender, succulent chicken bathed in a luscious sauce.
Pair it with crusty bread or creamy mashed potatoes to soak up the delightful sauce, and you have a meal that’s sure to impress family and friends.
Ingredients (Serves 4-6):
- 4-6 chicken thighs (bone-in, skin-on)
- 4 slices of bacon, diced
- 2 cups of red wine (preferably Burgundy or Pinot Noir)
- 1 cup of chicken broth
- 2 tablespoons of tomato paste
- 2 cloves of garlic, minced
- 1 large onion, chopped
- 2 carrots, sliced
- 1 cup of mushrooms, sliced
- 1 tablespoon of fresh thyme leaves or 1 teaspoon of dried thyme
- 2 bay leaves
- 2 tablespoons of flour
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Chicken: Season the chicken thighs generously with salt and pepper. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 5-7 minutes. Flip and sear the other side for an additional 5 minutes. Remove the chicken from the pot and set aside.
- Cook the Bacon: In the same pot, add the diced bacon and cook until crispy. Remove the bacon from the pot and set it aside with the chicken, leaving the rendered fat in the pot.
- Sauté Vegetables: Add the chopped onion, sliced carrots, and minced garlic to the pot. Sauté for about 5 minutes, or until the vegetables are softened. Stir in the sliced mushrooms and cook for another 3-4 minutes until they’re browned.
- Build the Sauce: Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for about 1 minute to eliminate the raw flour taste. Then, add the tomato paste, red wine, and chicken broth, stirring to combine. Scrape the bottom of the pot to release any browned bits.
- Combine Ingredients: Return the chicken and bacon to the pot. Add the thyme and bay leaves, making sure the chicken is submerged in the liquid.
- Simmer the Dish: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the chicken is tender and the flavors have melded. Check occasionally and stir to prevent sticking.
- Finishing Touches: Once cooked, taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaves and discard them.
- Serve: Transfer the Coq Au Vin to a serving bowl and garnish with freshly chopped parsley. Serve hot with crusty bread or mashed potatoes.
Extra Tips: For an even richer flavor, consider marinating the chicken in red wine and herbs for a few hours or overnight before cooking. This will infuse the meat with deeper flavors.
Additionally, using a good quality red wine makes a significant difference in the overall taste of the dish. Don’t be afraid to experiment with different vegetables or herbs based on your preference. Coq Au Vin also tastes even better the next day, so consider making it ahead of time for gatherings!
Chicken Provençal
Chicken Provençal is a delightful French dish that brings together the rich flavors of chicken and the vibrant ingredients of Southern France. This recipe highlights the use of fresh herbs, ripe tomatoes, olives, and a splash of white wine, which collectively create a fragrant and flavorful sauce. Perfect for family dinners or gatherings, it’s a dish that not only tastes exquisite but also fills your kitchen with an aromatic warmth that invites everyone to the table.
This dish is a wonderful way to explore the essence of French cooking without needing to be an experienced chef. With simple techniques and accessible ingredients, you can create a meal that feels sophisticated yet is easy enough for a weeknight dinner. So, gather your ingredients and let’s plunge into making this flavorful Chicken Provençal!
Ingredients (Serves 4-6):
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup pitted black olives (Kalamata or Niçoise)
- 1/4 cup fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Chicken: Season the chicken thighs and drumsticks generously with salt and pepper. This step is essential for enhancing the flavor of the chicken as it cooks.
- Brown the Chicken: In a large, heavy skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken pieces skin-side down. Sear them for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken over and cook for another 5 minutes. Remove the chicken from the pan and set aside.
- Sauté the Aromatics: In the same pan, reduce the heat to medium and add the diced onion. Sauté for about 3-4 minutes until the onion is translucent. Add minced garlic and cook for an additional minute until fragrant.
- Add the Tomatoes and Broth: Pour in the diced tomatoes with their juices, chicken broth, and white wine. Stir to combine the ingredients and scrape up any browned bits from the bottom of the pan, which will add depth to your sauce.
- Season the Sauce: Sprinkle in the dried thyme, oregano, and red pepper flakes if using. This mixture of herbs will bring a wonderful Provençal flavor to the dish. Return the chicken pieces to the pan, nestling them into the sauce.
- Simmer: Bring the mixture to a gentle simmer, then cover the pan and reduce the heat to low. Let it cook for about 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Add Olives: Once the chicken is cooked, stir in the pitted olives. Allow them to heat through for about 5 minutes. This will infuse the dish with a briny flavor that complements the chicken beautifully.
- Serve: Garnish the Chicken Provençal with freshly chopped parsley before serving. This adds a pop of color and freshness to the dish. Serve hot, accompanied by crusty bread or over a bed of rice or pasta to soak up the delicious sauce.
Extra Tips:
When making Chicken Provençal, feel free to customize the recipe by adding seasonal vegetables such as bell peppers, zucchini, or artichokes for added texture and flavor.
You can also substitute the chicken pieces with boneless, skinless chicken breasts if you prefer a leaner option, but be mindful of adjusting the cooking time accordingly.
To enhance the dish further, consider marinating the chicken in the wine and herbs for a couple of hours or overnight before cooking. Enjoy your culinary journey into the heart of French cuisine!
Chicken Fricassée
Chicken Fricassée is a classic French dish that brings together tender pieces of chicken, sautéed vegetables, and a rich, creamy sauce. It’s a comforting meal that’s perfect for family gatherings or cozy weeknight dinners. This dish isn’t only simple to prepare but also allows for a variety of flavors to meld together, creating a satisfying and hearty meal that everyone will love.
The beauty of Chicken Fricassée lies in its versatility; you can easily adapt the vegetables based on what you have on hand, and the creamy sauce can be made with either cream or a lighter alternative like Greek yogurt. This dish is typically served with rice or crusty bread to soak up the delicious sauce, making it a filling and complete meal.
Ingredients (Serves 4-6)
- 4-6 chicken thighs or breasts, bone-in and skin-on
- 2 tablespoons olive oil
- 1 large 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 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Cooking Instructions
- Sear the Chicken: In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Once the oil is hot, add the chicken, skin-side down, and sear for about 5-7 minutes until golden brown. Flip the chicken and sear the other side. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened. Add the mushrooms and continue to cook for an additional 3-4 minutes until they’re browned and tender.
- Deglaze the Pan: Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. This adds depth of flavor to the dish. Bring the broth to a gentle simmer.
- Add the Chicken and Herbs: Return the seared chicken to the skillet, skin-side up. Add the dried thyme and parsley. Cover the skillet and let it simmer on low heat for about 30 minutes, or until the chicken is cooked through and tender.
- Finish the Sauce: Once the chicken is cooked, remove it from the skillet and set it aside. Stir in the heavy cream, mixing until the sauce is creamy and well combined. Allow the sauce to simmer for an additional 5 minutes to thicken slightly.
- Serve: Return the chicken to the skillet to warm it through. Adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley if desired, alongside rice or crusty bread.
Extra Tips
To enhance the flavor of your Chicken Fricassée, consider marinating the chicken in herbs and a splash of white wine for an hour before cooking. Additionally, you can add a splash of lemon juice or a sprinkle of lemon zest to the sauce at the end for a bright, fresh finish.
If you prefer a lighter dish, substitute half of the heavy cream with low-fat Greek yogurt, stirring it in just before serving to keep it creamy without the extra calories. Enjoy your cooking!
Poulet Basquaise
Poulet Basquaise is a traditional French dish originating from the Basque region, known for its vibrant flavors and hearty ingredients. This rustic chicken dish features tender chicken pieces simmered in a rich sauce made from tomatoes, bell peppers, onions, and spices, making it a perfect comfort food.
The combination of these ingredients results in a dish that isn’t only satisfying but also visually appealing, thanks to the colorful array of vegetables. This recipe is straightforward and can be prepared in a single pot, allowing for easy cleanup.
Poulet Basquaise is best served with crusty bread or over rice to soak up the delicious sauce. Whether you’re cooking for a family gathering or a cozy dinner for two, this dish is sure to impress with its delightful flavors and aroma.
Ingredients (serving size: 4-6 people)
- 4 to 6 chicken thighs, bone-in, skin-on
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 bell peppers (red and green), sliced
- 3 cloves garlic, minced
- 4 medium tomatoes, peeled and chopped (or 1 can of diced tomatoes)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup chicken broth
- Fresh parsley, chopped (for garnish)
Cooking Instructions
- Season the Chicken: Begin by patting the chicken thighs dry with paper towels. Season both sides generously with salt and pepper. This will enhance the flavor of the chicken and help achieve a nice sear.
- Brown the Chicken: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken thighs, skin-side down. Brown the chicken for about 5-7 minutes until the skin is crispy and golden. Flip the chicken and brown the other side for another 5 minutes. Remove the chicken from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion and sliced bell peppers. Sauté for about 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Tomatoes and Spices: Add the chopped tomatoes, smoked paprika, dried thyme, and bay leaf to the pot. Stir well to combine all the ingredients, allowing the flavors to meld for about 2-3 minutes.
- Return Chicken and Add Broth: Nestle the browned chicken thighs back into the pot. Pour in the chicken broth, ensuring that the chicken is partially submerged in the sauce. Bring the mixture to a gentle simmer.
- Simmer: Cover the pot with a lid and reduce the heat to low. Let the dish simmer for about 30-35 minutes, or until the chicken is fully cooked and tender. The internal temperature of the chicken should reach 165°F (75°C).
- Finish and Serve: Once cooked, remove the bay leaf and adjust the seasoning with salt and pepper if needed. Garnish with fresh parsley before serving. Serve hot with crusty bread or over a bed of rice.
Extra Tips
For added depth of flavor, consider marinating the chicken in olive oil, garlic, and herbs a few hours before cooking. You can also customize the dish by adding other vegetables like zucchini or mushrooms.
If you prefer a spicier kick, incorporate some crushed red pepper flakes or a diced jalapeño into the vegetable sauté. Leftovers taste even better the next day, as the flavors continue to develop, making this dish perfect for meal prep or a delightful lunch the following day.
Chicken Cordon Bleu
Chicken Cordon Bleu is a classic French dish that combines the rich flavors of chicken, ham, and cheese, all enveloped in a golden-brown crust. This delightful meal isn’t only impressive but also relatively easy to prepare, making it a perfect choice for family dinners or special occasions.
The dish’s name, which translates to “blue ribbon,” suggests the high quality and gourmet appeal of this recipe. When prepared correctly, Chicken Cordon Bleu offers a perfect balance of savory and creamy textures that will leave everyone at the table satisfied.
To achieve the perfect Chicken Cordon Bleu, it’s vital to use fresh ingredients and take your time during the preparation process. The chicken breasts should be pounded thinly to guarantee even cooking, and the filling should be carefully placed to avoid any leaks during frying.
Whether you choose to bake or fry the chicken, the result will be a delicious meal that showcases the flavors of your ingredients. Serve it with a side of vegetables or a light salad for a complete and balanced dinner.
Ingredients (Serves 4-6)
- 4-6 boneless, skinless chicken breasts
- 4-6 slices of ham (preferably Swiss or Black Forest)
- 4-6 slices of Swiss 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
- Olive oil or butter for frying
- Fresh parsley for garnish (optional)
Cooking Instructions
1. Prepare the Chicken: Begin by placing each chicken breast between two pieces of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken until it’s about 1/4 inch thick. This will guarantee even cooking and tenderness.
Season both sides of the chicken with salt, pepper, garlic powder, and paprika.
2. Assemble the Filling: Lay a slice of ham and a slice of Swiss cheese on each flattened chicken breast. If desired, you can add a second slice of cheese for extra creaminess.
Carefully roll the chicken tightly, starting from the end with the ham and cheese. Secure the roll with toothpicks or kitchen twine to prevent the filling from leaking out during cooking.
3. Breading the Chicken: Set up a breading station by placing the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
Dredge each chicken roll in the flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it’s fully coated, and finally roll it in the breadcrumbs until evenly covered.
4. Cooking the Chicken: In a large skillet, heat olive oil or butter over medium heat. Once hot, carefully add the breaded chicken rolls to the skillet.
Cook for about 5-7 minutes on each side, or until they’re golden brown and cooked through (internal temperature should reach 165°F). Alternatively, you can bake them in a preheated oven at 375°F for 25-30 minutes.
5. Serving: Once cooked, remove the toothpicks or twine from the chicken rolls. Let them rest for a few minutes before slicing into them to retain the juices.
Serve hot, garnished with fresh parsley if desired.
Extra Tips
When making Chicken Cordon Bleu, it’s important to guarantee the chicken is rolled tightly to prevent any filling from escaping during cooking.
If you prefer a healthier version, consider baking the chicken instead of frying it; just make sure to spray the top with cooking oil for a crispy finish.
Additionally, experimenting with different types of cheese or adding herbs like thyme or rosemary can elevate the flavor profile of this dish. Enjoy your cooking adventure!
Poulet Roti
Poulet Roti, or French Roast Chicken, is a timeless dish that embodies the essence of rustic French cooking. With its crispy skin, juicy meat, and aromatic herbs, this dish is perfect for gatherings, family dinners, or even a cozy night in. The aroma of the chicken roasting in the oven will fill your kitchen and create an inviting atmosphere for your guests.
Served with seasonal vegetables or a fresh salad, Poulet Roti is sure to impress everyone at the table. This recipe is simple yet elegant, allowing you to savor the rich flavors of the chicken and herbs without requiring advanced culinary skills. By following these straightforward steps, you’ll enjoy a beautifully roasted chicken that’s both flavorful and tender.
Whether you’re a seasoned cook or a beginner, Poulet Roti is an accessible dish that brings a touch of French cuisine to your home.
Ingredients (Serves 4-6):
- 1 whole chicken (about 4-5 pounds)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 4 cloves garlic, minced
- 1 lemon, halved
- 1 onion, quartered
- 4 carrots, cut into large pieces
- 4 potatoes, quartered
- 1 cup chicken broth
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 425°F (220°C). A hot oven is vital for achieving a crispy skin on the chicken.
- Prepare the Chicken: Rinse the chicken under cold water and pat it dry with paper towels. This step is essential for ensuring a crispy skin when roasting. Remove any giblets from the cavity if necessary.
- Season the Chicken: In a small bowl, mix together the olive oil, salt, black pepper, thyme, rosemary, and minced garlic. Rub this mixture all over the chicken, including under the skin and inside the cavity for maximum flavor. Stuff the cavity with the lemon halves and onion quarters.
- Arrange the Vegetables: In a large roasting pan, place the carrots and potatoes, creating a bed for the chicken. Drizzle with olive oil and sprinkle with salt and pepper. This won’t only add flavor but also absorb the delicious drippings from the chicken as it roasts.
- Roast the Chicken: Place the chicken on top of the vegetables in the roasting pan. Pour the chicken broth around the vegetables (not over the chicken) to keep them moist. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear when pierced.
- Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for about 15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and flavorful chicken.
- Serve: Carve the chicken and serve it alongside the roasted vegetables. Drizzle some of the pan juices over the chicken for added flavor.
Extra Tips:
For an even deeper flavor, marinate the chicken in the seasoning mixture for a few hours or overnight in the refrigerator. You can also experiment with different herbs like sage or tarragon, depending on your preference.
To make the dish special, consider adding a splash of white wine to the broth for a gourmet touch. Don’t forget to save the leftover chicken bones and carcass to make a rich homemade chicken stock!
Chicken Avec Moutarde
Chicken Avec Moutarde is a delightful French dish that combines tender chicken with a rich and creamy mustard sauce. This recipe is perfect for a family dinner or a special occasion, as it offers a beautiful balance of flavors that will impress your guests. The use of Dijon mustard not only enhances the taste but also adds a touch of elegance to the dish. Serve it with some crusty bread or over a bed of fluffy rice to soak up the delicious sauce.
This dish isn’t only easy to prepare but also allows for flexibility regarding ingredients. You can adjust the amount of mustard to suit your taste or add in some fresh herbs for an extra burst of flavor. Chicken Avec Moutarde is sure to become a favorite in your household, with its creamy sauce and tender chicken providing comfort and satisfaction in every bite.
Ingredients (serving size: 4-6 people)
- 4-6 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup Dijon mustard
- 1/4 cup chicken broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions
- Prepare the Chicken: Start by seasoning the chicken breasts with salt and black pepper on both sides. This will enhance the flavor of the chicken and guarantee it’s well-seasoned throughout the cooking process.
- Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken breasts and sear them for about 5-7 minutes on each side, or until they’re golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- Sauté the Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant. This step will build the base of flavors for the sauce.
- Make the Sauce: Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom. Then, add the heavy cream and Dijon mustard. Whisk the mixture together until smooth, and bring it to a gentle simmer.
- Add Chicken Back to the Skillet: Return the seared chicken breasts to the skillet, spooning some of the sauce over them. Sprinkle in the fresh thyme and let the chicken simmer in the sauce for an additional 5-10 minutes. This allows the chicken to soak up the flavors of the sauce.
- Serve: Once the chicken is heated through and the sauce has thickened slightly, remove it from the heat. Garnish with chopped fresh parsley and serve warm with your choice of sides.
Extra Tips
For an extra layer of flavor, consider marinating the chicken in a mixture of mustard, olive oil, and herbs for a couple of hours before cooking. This will infuse the meat with flavor and make it even more tender.
Additionally, feel free to customize the recipe by adding vegetables such as mushrooms or spinach to the sauce for added nutrition and texture. Enjoy your cooking experience and savor the delightful taste of Chicken Avec Moutarde!
Chicken Chasseur
Chicken Chasseur, also known as Hunter’s Chicken, is a classic French dish that brings together tender chicken pieces with a rich and savory mushroom and tomato sauce. This comforting dish is perfect for family dinners or gatherings, offering a delightful blend of flavors that will tantalize your taste buds.
The sauce is typically made with a mix of fresh herbs, white wine, and a touch of cream, creating a wonderfully aromatic and mouth-watering experience.
Cooking Chicken Chasseur is quite straightforward, making it a great choice for both novice and experienced cooks. By following a few simple steps, you can create a restaurant-quality dish right in your own kitchen.
Serve it over rice, pasta, or with crusty bread to soak up the exquisite sauce, and enjoy a taste of French cuisine that will leave everyone asking for seconds.
Ingredients (Serves 4-6):
- 4-6 chicken thighs or breasts, skin-on
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces button 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, chopped
- 1 tablespoon tomato paste
- 1/4 cup heavy cream (optional)
Cooking Instructions:
- Prepare the Chicken: Season the chicken thighs or breasts with salt and pepper on both sides. This enhances the flavor of the chicken as it cooks.
- Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken pieces skin-side down and sear them for about 5-7 minutes until golden brown. Flip the chicken and cook for another 5-7 minutes on the other side. Remove the chicken from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the chopped onion and sauté for about 3-4 minutes until they become translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for about 5 minutes until they’re browned and tender, stirring occasionally.
- Add the Tomatoes and Liquids: Stir in the cherry tomatoes, chicken broth, white wine, tomato paste, fresh parsley, and thyme. Bring the mixture to a simmer and let it cook for about 5 minutes.
- Combine Chicken and Sauce: Return the seared chicken to the skillet, nestling it into the sauce. Cover the skillet and let it simmer on low heat for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Finish the Sauce: If desired, stir in the heavy cream for a richer sauce. Let it simmer for an additional 5 minutes to thicken slightly.
- Serve: Taste the sauce and adjust seasoning if necessary. Serve the Chicken Chasseur hot, garnished with additional fresh parsley if desired, over rice, pasta, or with crusty bread.
Extra Tips:
When making Chicken Chasseur, feel free to customize the dish by adding other vegetables such as bell peppers or carrots for added flavor and texture.
If you prefer a thicker sauce, let it simmer uncovered for a few more minutes to reduce the liquid. Additionally, using fresh herbs will elevate the dish, but dried herbs can be substituted in a pinch; just remember to use less as dried herbs are more concentrated in flavor.
Enjoy this delightful dish with a glass of the same white wine you used in cooking for a perfect pairing!
Chicken Roulade
Chicken Roulade is a delightful and elegant dish that can elevate any dinner table. This French-inspired recipe features chicken breasts that are pounded thin and filled with a savory mixture, rolled up tightly, and then baked to perfection. The result is a beautiful presentation of tender chicken, bursting with flavor, making it a perfect choice for family gatherings or special occasions.
The beauty of Chicken Roulade lies in its versatility. You can customize the filling to suit your taste, incorporating various ingredients such as herbs, cheeses, and vegetables. This dish not only impresses with its appearance but also with its rich flavors, making it a favorite among both home cooks and gourmets alike. Follow this simple recipe to create a mouthwatering Chicken Roulade that will have everyone asking for seconds.
Ingredients (serving size: 4-6 people)
- 4 large boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- ½ cup breadcrumbs
- ½ cup marinara sauce (for serving)
- Fresh parsley, chopped (for garnish)
Cooking Instructions
- Prepare the Chicken: Start by preheating your oven to 375°F (190°C). Place the chicken breasts between two pieces of plastic wrap and use a meat mallet to gently pound them to an even thickness of about ½ inch. This helps the chicken cook evenly and makes it easier to roll.
- Make the Filling: In a medium bowl, combine the chopped spinach, ricotta cheese, grated Parmesan, minced garlic, oregano, salt, and pepper. Mix until all the ingredients are well combined to create a flavorful filling for the roulade.
- Fill the Chicken: Lay the pounded chicken breasts flat on a clean surface. Spoon an even layer of the filling onto each breast, leaving about an inch around the edges. Carefully roll each chicken breast starting from the narrow end, securing the filling inside. Use toothpicks or kitchen twine to secure the ends if necessary.
- Coat the Roulades: In a shallow dish, add the breadcrumbs. Roll each chicken roulade in the breadcrumbs, making certain they’re well-coated. This will give the chicken a nice crispy texture when baked.
- Bake the Roulades: In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, add the roulades and brown them on all sides for about 3-4 minutes. After browning, transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Serve: Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Slice the roulades into 1-inch thick pieces and serve with marinara sauce drizzled over the top. Garnish with fresh parsley for a pop of color.
Extra Tips
When preparing Chicken Roulade, consider experimenting with different fillings such as sun-dried tomatoes, artichokes, or various types of cheese to find your favorite combination.
For added moisture, you can also brine the chicken in a saltwater solution for a few hours before cooking. Make sure that the roulades are tightly rolled to prevent the filling from leaking out during the cooking process.
Finally, serve the dish with a side of roasted vegetables or a fresh salad for a complete meal. Enjoy your culinary creation!
Chicken Sauté Basquaise
Chicken Sauté Basquaise is a delightful dish that hails from the Basque region of France, known for its vibrant flavors and colorful presentation. This dish features tender pieces of chicken sautéed alongside a medley of bell peppers, onions, and tomatoes, all simmered together to create a rich and savory sauce. The combination of spices and fresh vegetables not only enhances the chicken but also offers a wonderful balance of flavors that will captivate your taste buds.
This recipe is perfect for family dinners or gatherings, as it serves 4-6 people and is relatively simple to prepare. The ingredients are accessible, and the cooking process allows for flexibility, enabling you to adjust the spice levels to suit your preference. Whether served over rice, pasta, or with crusty bread, Chicken Sauté Basquaise is sure to become a favorite in your culinary repertoire.
Ingredients (Serves 4-6):
- 4-6 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Chicken: Start by trimming any excess fat from the chicken thighs and pat them dry with paper towels. Season both sides generously with salt and black pepper. This step guarantees that the chicken is flavorful and ready to absorb the delicious sauce.
- Heat the Oil: In a large skillet or sauté pan, heat the olive oil over medium-high heat. Once the oil is shimmering, add the seasoned chicken thighs. Sear the chicken for about 4-5 minutes on each side until golden brown. This browning process adds depth to the flavor and creates a nice crust on the chicken.
- Sauté the Vegetables: After the chicken is browned, remove it from the skillet and set it aside on a plate. In the same skillet, add the sliced onion and bell peppers. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized. This step brings out the natural sweetness of the vegetables.
- Add Garlic and Spices: Once the vegetables are cooked, add the minced garlic, smoked paprika, and dried thyme to the skillet. Stir well to combine and cook for an additional minute until the garlic is fragrant. This step infuses the dish with aromatic flavors.
- Combine Ingredients: Return the browned chicken to the skillet and pour in the diced tomatoes with their juices. Stir everything together, making sure the chicken is well-coated in the sauce. Bring the mixture to a gentle simmer.
- Simmer: Reduce the heat to low, cover the skillet, and let the dish simmer for 25-30 minutes. This allows the chicken to cook through and absorb the flavors of the sauce. Check occasionally and stir to prevent sticking.
- Finish and Serve: Once the chicken is tender and cooked through, taste the sauce and adjust the seasoning if necessary. Remove from heat and garnish with chopped fresh parsley before serving. This adds a pop of color and freshness to the dish.
Extra Tips:
For an added depth of flavor, consider marinating the chicken thighs in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
If you prefer a spicier kick, you can also include sliced jalapeños or a dash of cayenne pepper. This dish can be made ahead of time, as the flavors meld beautifully after resting, making it an excellent option for meal prep or entertaining.
Serve with a side of crusty bread or over a bed of fluffy rice to soak up the delicious sauce!
