13 BEST FRENCH CHICKEN RECIPE COLLECTION
They may look elegant, but these 13 French chicken recipes are deliciously simple. They're ideal for a fancy family feast or a romantic dinner for two.
Provided by insanelygood
Categories Chicken Recipe Roundup
Number Of Ingredients 13
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
SUNNY'S EASY SMOTHERED FRENCH ONION CHICKEN THIGHS
Provided by Sunny Anderson
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl.
- For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm.
- Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes.
- Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
- Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.
FRENCH COUNTRY CHICKEN STEW
Make and share this French Country Chicken Stew recipe from Food.com.
Provided by TishT
Categories Stew
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the chicken but don't skin.
- Salt the pieces and dredge them lightly in the flour, brushing off and saving the excess.
- Trim off and discard the bacon rind.
- Slice the bacon across the width into 1/4 pieces Heat the oil in a large kettle and brown the bacon lightly.
- Remove and set aside.
- Brown the chicken pices in batches, removing them as they finish browning.
- Remove and discard all but 3 Tbs of the fat.
- Add the onion, pepper, tarragon, and the remaining flour.
- Scrape these back and forth in the hot fat until the onion is transparent.
- Add the tomatoes and their juice and continue the scraping action until most of the juice has evaporated.
- Add 1 1/2 cups of water, the wine, and the crumbled bouillon cube.
- Add the bacon, chicken, peas, and carrots.
- Cover and simmer gently for 30 minutes Scrub the new potatoes under cold water and pare off a one inch strip around the middle of each one, leaving the peel on the ends.
- Add them to the stew and simmer for 20 minutes.
- Stir in the parsley.
- Salt to taste, and serve hot.
FRENCH CHICKEN STEW
I am a real fan of making soups/stews and then freezing them for later use. This is a prize-winning recipe from a recent Better Homes & Gardens magazine and I am going to make it next time I'm into one of my marathon cooking days.
Provided by TasteTester
Categories Stew
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a 5 to 6- quart slow cooker combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, olives, broth, wine, tapioca, herbes de Provence, thyme and pepper. Place chicken on top; sprinkle with seasoned salt. Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 3-4 hours.
- Stir in pasta sauce. If desired, serve with French bread.
Nutrition Facts : Calories 224, Fat 5.6, SaturatedFat 1.3, Cholesterol 58.4, Sodium 403.4, Carbohydrate 23.9, Fiber 4, Sugar 12, Protein 17.7
STEWED CHICKEN THIGHS WITH TOMATOES AND BLACK OLIVES
These chicken thighs are seasoned and seared, and then stewed with white wine, tomato, and olive. A touch of oregano brings it all home. Serve with pasta, rice, or couscous.
Provided by David
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Season both sides of the chicken thighs with salt and pepper.
- Heat oil in a large skillet over high heat. Add garlic and saute until it begins to brown, 30 seconds to 1 minute. Place chicken thighs in the hot skillet with the nicer, more intact sides facing down. Sear for 2 minutes. Flip and sear the split sides for 2 minutes.
- Add stewed tomatoes, olives, wine, and oregano. Reduce heat to medium-low (4 on a scale of 10), cover, and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 10.8 g, Cholesterol 136.8 mg, Fat 26.4 g, Fiber 2.6 g, Protein 39.4 g, SaturatedFat 5.7 g, Sodium 712.5 mg, Sugar 4.1 g
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