"Easy French Recipe"
France is one of the prominent states of Europe. For years the French lifestyle, the wine, art, fashion, and food have been discussed globally. The food is unique, a cultural experience that mixes flavor and nutrition in the best possible way. People often describe the French cuisine as a form of art. It is the most loved and yet difficult cuisine to prepare for beginners. Paris, the capital is famous for its chicken-based recipes. In fact, chicken based recipes are popular over France compared to the other French cuisines and the preparation of their chicken varies place to place, for instance, Burgundy makes “Coq Au Vin” a braized chicken using red wine lemons and olive. The Basque region makes “Chicken Basque” is a stewed chicken with vegetables and spices and “Ballotine De-Pollute” a traditional chicken served with stuffing and mustard sauce is a recipe from Toulouse. It is all about the chicken it seems for the French! The French love layering the food with cheese, wine, lemons, garlic, and herbs.
French cooking is not just about a visual treat to the eyes, but it is all about the amalgamation of amazing flavors and acing the basics. It’s all about layering flavors, mastering basic techniques, and relishing every bite.”
1. Coq Au Vin (My Personal Favorite Of This List)
Coq au vin is a French dish of chicken braized with wine, lardons, mushrooms, and optionally garlic. Traditionally a classic Burundian dish of chicken braized in red wine. The wine makes this delicacy and the true winner!
- Vegetable oil – one tablespoon
- One whole chicken cut into two pieces
- A tablespoon of salt
- Garlic powder – one-fourth tablespoon
- Red wine – Two cups
- Chicken stock
- Onion – one large
Pre-heat the frying pan with oil over medium flame. Make sure the chicken parts are seasoned well-using salt, pepper, and garlic. Fry the chicken for 5 to 7 minutes. Keep it aside. Pour wine into a bowl. Dip the fried chicken pieces into wine, one at a time, and place them back in the frying pan. Add the leftover wine and onions, stir together and reduce heat to medium. Cover the frying pan and cook for 30 minutes.
One can serve this delicacy with pasta, noodles or steamed rice and enjoy the meal with a glass of red wine to enjoy the beauty and love!
2. Poulet De Provencal
The chicken bathes in it, and I loved the combination of flavors. Everyone becomes interested when the cooking aromas hit the air.
- Olive oil- two teaspoon
- Butter- one teaspoon
- Cloves garlic, chopped
- Boneless and skinless chicken breast halves pounded flat
- Chicken stock
- Mushrooms, chopped
- H de Provence, crumbled
- Balsamic vinegar
- Salt and ground black pepper to taste
Pre-heat the frying pan with olive oil and butter on medium flame. Mix the vinegar, mustard, garlic in a bowl to help marinade the chicken breasts. Make sure that the coat is made smooth, which helps in better marination process. Transfer the marinated chicken into the frying pan. Cook on medium flame, turning the chicken occasionally until brown. Transfer chicken to a platter and keep warm. Heat oil and butter in a large non-stick skillet over medium heat. Marinade the chicken breast using vinegar, mustard, and garlic well. Once marinated properly put the chicken breast into the now heated skillet and cook until the chicken turns brown. Once done with the chickens transfer it out. Put the stock into the skillet and stir it diligently until smooth. Make sure the mushroom, cloves, and herbs de Provence are cooked with vinegar until the mushroom is tender and slightly brown in color. Once done, now you can return the chicken to the skillet. Heat it all for a minute or two and it is ready to be served.
Serve the chicken breast with a slice of cheese and mushrooms to make it as classic as the name suggests!
3. Chicken Breasts With Classic French Pan Sauce
This delicious preparation is my personal favorite. The white wine helps in relishing the taste buds and providing sheer joy to everyone around.
- Olive oil – one tablespoon
- Chicken breast cut into halves
- Salt to taste
- Freshly ground pepper
- Dry white wine
- Dijon mustard
- Heavy whipped cream
- All-purpose flour
Preheat the oven and keep it ready. Heat a large frying pan on medium flame and add a coating of oil to it. Marinade the chicken with salt and pepper and fry it in the pan until the chicken is cooked brown. Now, place the chicken in the oven and bake for a while. Remove the chicken once it is thick and brown in color and texture and let it stand for ten minutes. Heat the frying pan again with wine and bring it to boil. Add the whipped cream to the wine and stir till it is smooth. Once smooth, add the chicken to it and serve it hot.