If you love dishes like Cassoulet but want something easier, this is your recipe!

What is “Petit Salé”?

“Petit Salé aux Lentilles” is a traditional, rustic French stew of salt pork, smoked sausage and tender lentils. It is a classic of French country cooking, especially in colder months.

Now, in French, Petit Salé literally means “lightly salted.” It refers to the salt-cured pork used in this recipe. Historically, before refrigeration, pork was preserved in salt. That salted pork would then be slowly simmered with lentils – a cheap, filling staple across rural France.

Today, Petit Salé aux Lentilles remains a cherished French classic, a staple in many French households. The salt pork is slowly stewed for hours alongside smoked sausage, aromatic herbs, and tender carrots, resulting in rich, melt-in-your-mouth flavors. The hearty stew is served with French lentils, whose earthy taste perfectly complements the savory meats.

It is often compared to Cassoulet but is much simpler to make:

• No beans to soak overnight – this recipe is made with simple lentils.
• No duck confit – this recipe is made with readily available salt pork and sausage.
• No multi-day preparation – making Cassoulet is traditionally a 3-day process, while this recipe requires 3 hours.

Why you will love this dish

This French pork and lentil stew checks so many boxes:

• Budget-friendly
• High-protein
• Naturally gluten-free
• Cozy and hearty
• Perfect for meal prep

It’s the kind of recipe that tastes even better the next day, which makes it ideal for busy households. I love to prepare it on a Sunday, where I can take my time, and I have several lunches and dinners ready for the week!

Ingredients You’ll Need for this Pork and Lentil Stew

Here’s everything you’ll need to make a classic Petit Salé Aux Lentilles recipe. For North American cooks, I’ve included recommended ingredient substitutions.

• Salt pork: Look for a large, whole piece. In France, “Petit Salé” refers to lightly salted pork belly, shank, or hock. I recommend salt pork belly because it’s easier to slice beautifully for presentation, though a shank or hock will also work.
• Smoked sausage: Traditional French recipes use Saucisse de Morteau or Saucisse de Montbéliard, both flavorful smoked sausages from eastern France. In the U.S., good substitutes include Polish kielbasa, Andouille or smoked bratwurst. Avoid overly sweet or intensely smoked sausages: you want savory depth, not barbecue flavors.
• Green lentils: For the best results, use French green lentils (Du Puy lentils). They hold their shape, don’t turn mushy, and have a subtle peppery note. Regular green lentils are fine too, but avoid red lentils, which break down too much during cooking.
• Vegetables: Onion, garlic, and carrots are simmered with the pork and sausage. They become tender and absorb the rich flavors of the stew. For extra aroma, poke the cloves (spice) into the onion before adding it to the pot.
• Aromatics: Cloves, peppercorns, mustard seeds, bay leaves, and thyme flavor the cooking stock.

How to make this French Pork and Lentil Stew (Petit Salé aux Lentilles)?

This hearty French stew is easy to make but does require several hours and steps. No difficult techniques required here, but you should be available to pop in and out of your kitchen every hour or so, for over 3 hours of cooking. I recommend making this recipe during a slow day at home.

1. Optional : Soak the lentils in water for 1 hour (this helps make them more digest). Rinse through a strainer.
2. Desalt the pork by soaking it in cold water for 4 hours, changing the water halfway.
3. Prep veggies. Peel garlic cloves and cut them in half, peel onion and poke with 4 cloves (spice), peel carrots and slices in large coins. 
   
4. Simmer the pork in fresh water for 1 hour, then add garlic, onion studded with cloves, carrots, peppercorns, mustard seeds, bay leaves, and thyme; cook another hour.
5. Add smoked sausage and simmer 30 minutes more.
6. Meanwhile, cook lentils in chicken stock until tender.
7. Remove the vegetables from the pot and stir them into the lentils. Slice the pork and sausage, arrange on top of the lentils and vegetables, and serve warm.

Make-Ahead and Storage

This dish is ideal for meal prep as it is even better the next day. Once it’s completely cool, store it in an airtight container and refrigerate for up to 4 days. It freezes beautifully for up to 3 months. You can reheat it gently over the stove stop: a splash of water can help “break apart” the lentil clumps.

Frequently Asked Questions

Where can I find Puy lentils (French Green Lentils) in the US? 

In the U.S., Puy lentils (lentilles du Puy) are usually sold under a few different names. The easiest way to find them is to look for “French green lentils” or “Lentils du Puy.” The real ones come from the Le Puy region of France and sometimes carry an AOP/PDO label. You can find them at Whole Foods, Trader Joe’s (sometimes pre-cooked vacuum packs), World Market, some specialty or European import stores and some natural food co-ops. You can also find some online: ie. Amazon, Walmart. 

Can I cook everything in one pot?

Traditionally, the pork and lentils are cooked separately to control their textures. However, you can cook the lentils directly in the pork broth during the final hour if you prefer a more rustic one-pot stew.

Can I make this recipe in a slow cooker?

Yes. After desalting the pork, place all ingredients except the lentils in the slow cooker and cook on low for 6–7 hours. Cook the lentils separately and stir them in during the last 20–30 minutes.

Can I use canned lentils?

Yes, although the texture will be softer.

What wine pairs well with Petit Salé aux Lentilles?

This hearty dish pairs beautifully with medium-bodied French reds such as wines from Beaujolais or Côtes du Rhône. A rustic country red complements the smoky pork and earthy lentils.

What to serve with Petit Salé aux Lentilles? 

In France, Petit Salé is often served simply with Dijon mustard or Grainy mustard on the side, crusty bread and a simple green salad.

I hope you’ll enjoy this French Pork and Lentil Stew as much as I do! If you have any questions, please leave a comment. 

More Rustic French stews to try

• Classic French Beef Bourguignon 
• French Beef Daube (Provençal Stew)
• Flemish Beef & Beer Stew (Carbonnade Flamande)
• Garbure (Smocked Ham Hock Bean Cabbage Soup)
• Sausage Rougail (Creole Sausage Stew)
• Classic French Hunter’s Chicken Stew (Chicken Chasseur)
• French Lemon Chicken Thighs in White Wine Sauce

French Pork and Lentil Stew (Petit Salé aux Lentilles)

Print Recipe

Serves: 4-6 Prep Time: 15 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 lb (900g) salt pork (ie. belly, hock)
1 smoked sausage (ie. Kielbasa, smoked bratwurst)
2 cups (400g) dry green lentils
5 cups (≈1.25 qt/1.2L) chicken stock (ideally, low sodium)
4 garlic cloves
1 large yellow onion
4 cloves
4 medium carrots
1 tsp black peppercorns
1 tsp mustard seeds
3 bay leaves
4 sprigs thyme

Instructions

1. Desalt the pork (4 hours ahead). Place the salt pork in a large bowl and cover it with cold water. Let it soak for 2 hours, then drain and refill with fresh water. Soak for another 2 hours, then drain again.
2. Cook the pork. Transfer the pork to a large pot and add cold water to cover by about an inch. Bring to a boil, then reduce the heat and simmer gently for 1 hour.
3.  Prepare the aromatics. Peel the garlic cloves and cut in half. Peel the onion, leaving it whole, and stud it with 4 cloves (spice). Peel the carrots and slice into 1/3” coins.
4. Add the garlic, onion, carrots, black peppercorns, mustard seeds, bay leaves, and thyme to the pot with the pork. Simmer for another hour.
5. Add the smoked sausage (whole) to the pot and simmer for 30 more minutes.
6. Cook the lentils. (Optional: soaking lentils for 1 hour can make them easier to digest.) Rinse lentils under cold water, whether soaked or not. In a medium pot, combine lentils with chicken stock, bring to a boil, and cook 20–30 minutes, or until just tender. Drain and transfer to a serving dish.
7. Assemble the dish. Use a slotted spoon to remove the carrots, garlic, and onion from the pot, then gently stir them into the lentils. Taste and adjust seasoning if needed (salt). Slice the onion into large wedges if you like. Remove the pork and sausage from the pot, transfer onto a cutting board and cut into generous slices. Arrange the meat on top of the lentils and vegetables. Serve warm.

The post French Pork and Lentil Stew (Petit Salé aux Lentilles) appeared first on Pardon Your French.

Golden, crispy chicken thighs slowly simmer in a bright, lemony white wine sauce with sweet onions, fragrant thyme, and briny green olives. This French-inspired chicken braise is effortlessly cozy, yet elegant – perfect for a relaxed weeknight or a dinner that feels just a little special.

Why You’ll Love This French Lemon Chicken Recipe

• Classic French technique: This recipe is a great introduction to the searing and braising technique to achieve crispy seared chicken with a silky, aromatic braise.
• Balanced flavors: I love how the bright, tangy lemon offsets the richness of the chicken.
• Effortless elegance: Like many French recipes, this looks gourmet but is surprisingly easy to make.
• Family-friendly: This is a great recipe for dinner parties or a cozy weeknight meal.

Ingredients you’ll need

• Lemons. We need two whole, fresh lemons for this recipe. Because we’re using everything (peel included), I recommend purchasing organic ones (no pesticides in the skin). Regular yellow lemons work perfectly. Meyer lemons (sweeter and less bitter) work wonderfully as well.
• Chicken thighs. We use 8 plump, bone-in, skin-on chicken thighs. Do not remove the skin – this gives so much flavor to the sauce. If you really don’t want to each the skin, simply remove it when it’s all cooked (in your plate).
• Salt & Pepper. Simple seasonings to enhance the flavor of the chicken.
• Butter & Olive oil. I like to use a mix of butter and oil when searing chicken. The butter adds rich flavor and helps create a beautifully crispy, golden crust, while the oil raises the smoke point so you can cook at a higher heat without burning the butter.
• Onions, Garlic & Ginger. They create the base of the sauce.
• Dried thyme. It adds a nice earthiness and classic French flavor.
• Flour. A tablespoon of all-purpose flour helps thicken the sauce.
• White wine. We’re using a good-quality dry white wine here; you don’t need to necessarily reach for a pricy bottle, but I don’t recommend you use a cooking wine (too acidic). Use wine you’d actually enjoy drinking. It doesn’t have to be fancy, but if it tastes “off” in the glass, it won’t magically improve in the pot. I recommend using a dry, crisp, unoaked white wine to bring bright acidity without overpowering the dish. My recommendations are Sauvignon Blanc (zippy citrus and herbal notes) and Pinot Grigio / Pinot Gris (light and clean with subtle fruit).
• Chicken Stock. Ideally use low-sodium chicken stock.
• Green Olives. They’re added near the end, to add delicious, tender bursts of brininess.

How to make Lemon Chicken Tighs (Step by Step)

1. Start by blanching lemons twice: Boil the two whole lemons, drain; repeat. This step of blanching is essential to mellow the bitterness of the lemons. Cool, slice in large wedges and remove seeds.
2. Sear the chicken: Brown chicken skin-side down in oil and butter for about 10–12 min. Flip, cook 8–10 min. Take the time to reach a crisp, golden skin.
3. Sauté: Cook onions with salt (7–8 min). Add garlic & ginger (1 min). Stir in thyme & flour.
   

   

4. Deglaze: Add white wine, simmer 2–3 min. Stir in stock.
5. Braise: Return chicken + lemons. Simmer partially covered 45–60 min.
6. Finish: Add olives; simmer 15–20 min until glossy. Adjust seasoning, if needed. 

Tips for success

• Blanch the lemons twice before slicing and adding to the braise. This removes excess bitterness while keeping the citrus aroma.
• Pat the chicken dry before searing. Dry skin = golden, crispy perfection.
• Salt the chicken in advance. I recommend you salt your chicken beforehand (30 minutes to 1 hour before), to allow the salt to penetrate the meat. If you’re interested in knowing more about how salt is used to build and enhance flavor in food (especially for meats), I recommend the book Salt, Fat, Acid, Heat by Samin Nosrat.
• Deglaze with care. Deglaze the pan with wine after searing the chicken to lift those browned bits (flavor gold!). And then reduce the wine slightly before adding stock to intensify the flavor.
• Braise low and slow. Gentle simmering keeps the chicken tender; boiling toughens it.

Frequently Asked Questions

Can I use boneless chicken?

I always recommend using bone-in chicken pieces because they stay juicier and develop deeper flavor. However, boneless thighs will work. You’ll need to reduce cooking time a bit.

Can I omit the white wine from this recipe?

I don’t recommend omitting the white wine, as this will change the flavor of the dish too much. And if you are worried about the alcohol, know that cooking the wine generally cooks out most, if not all of the alcohol.

Can I make this dish ahead of time?

Absolutely. This dish reheats beautifully. In fact, I find the flavors deepen overnight. You can make it up to 2 days in advance. Let it cool completely, chill in the fridge, and reheat on the stovetop on the lowest setting until warmed through. 

Storing tips

• To refrigerate: If you have any leftovers, simply store them in an airtight container in the refrigerator for up to 3 days.

• To freeze: Ensure the dish is cooled completely, and then placed in an airtight and freezer friendly container. To use, allow to thaw overnight in the fridge, then reheat ideally on a stovetop over medium-low heat until ready to serve.

I hope you’ll love this Chicken thighs with lemon & white wine recipe as much as I do! If you have any questions, please feel free to leave a comment.

If you love comforting, french-style chicken dishes, you will enjoy my round up of French Chicken Recipes for Weeknight Meals. 

French Lemon Chicken Thighs in White Wine Sauce

Print Recipe

Serves: 4-6 Prep Time: 20 Minutes Cooking Time: 1 Hour 25 Minutes 1 Hour 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2 whole organic lemons
8 bone-in, skin-on chicken thighs (about 2½–3 lb / 1.1–1.4 kg total)
1 tsp (5 g) fine sea salt
1 tsp freshly ground black pepper
1 tbsp (14 g) unsalted butter
1 tbsp (15 ml) extra-virgin olive oil
2 large yellow onions, thinly sliced (about 1 lb / 450 g total)
4 garlic cloves, minced
10g fresh ginger, finely chopped
½ tsp dried thyme (or 2–3 sprigs fresh thyme)
1 tbsp (8 g) all-purpose flour
1 cup (240 ml) dry white wine
2 cups (500 ml) chicken stock, preferably low sodium
2 oz (60 g) green olives, pitted (about ½ cup)

Instructions

1. About 30 minutes to 1 hour before cooking, remove the chicken from the refrigerator. Pat dry thoroughly and season generously on all sides with salt and pepper. Let it rest on the counter; this ensures even cooking and crispier skin.
2. Blanch the lemons. Place the whole lemons in a medium saucepan and cover with cold water. Bring to a boil, then drain. Repeat the process once more. This double blanching removes excess bitterness while preserving the fragrant citrus flavor. Let the lemons cool slightly, trim the ends, and slice into thin wedges. Remove any visible seeds. Set aside.
3. In a large, heavy skillet or Dutch oven, heat the olive oil and butter over medium heat. When the butter is foaming, place the chicken thighs skin-side down. Cook undisturbed for 10–12 minutes, until the skin is deeply golden and crisp. Flip and cook for another 8–10 minutes. Transfer the chicken to a plate. Do not wipe out the pan, as those browned bits are flavor gold.
4. In the same skillet, add the sliced onions with a small pinch of salt. Cook for 7–8 minutes until softened and lightly translucent (but not browned). Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the thyme and flour, stirring to coat everything evenly. Pour in the white wine first, scraping up the browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to cook off the alcohol slightly. Then add the chicken stock and stir until smooth.
5. Return the chicken to the skillet, nestling it into the sauce. Tuck the lemon slices around the chicken. Bring to a gentle simmer, cover partially, and cook on low heat for about 45–60 minutes. The chicken should be very tender and the sauce lightly thickened.
6. Uncover and stir in the green olives. Continue simmering for 15–20 minutes, until the sauce reduces to a glossy, spoon-coating consistency.
7. Taste and adjust seasoning if needed (salt, pepper). 
8. Serve hot over fluffy rice, couscous, or buttered egg noodles.

The post French Lemon Chicken Thighs in White Wine Sauce appeared first on Pardon Your French.

Traditionally finished with a dramatic flambé right at the table, this elegant dessert can be just as easily prepared ahead of time in your own kitchen. No restaurant theatrics required, just pure, citrusy, caramelized bliss.

The Origin of Crêpes Suzette

Crêpes Suzette is one of the most famous French desserts, known for its delicate thin pancakes in orange butter sauce, often finished with a flambé. Its creation dates back to the late 19th century, though the true inventor remains uncertain.

The recipe is often attributed to Auguste Escoffier, who around 1890 reportedly served orange-flavored crêpes to the Prince of Wales at the Savoy Hotel in London. The dessert was supposedly named after Suzanne Reichenberg, a French actress who accompanied the prince. Escoffier later published the recipe in his Guide Culinaire, helping popularize it worldwide.

However, records show that Parisian restaurants such as Paillard and Maire were already serving crêpes Suzette in the early 1890s, suggesting the dish may have originated in Paris rather than London.

Another popular story comes from chef Henri Charpentier, who claimed he accidentally invented the flambé version while preparing orange crêpes with cognac for the same prince, possibly explaining how the dramatic flaming presentation became part of the recipe.

Whatever its exact origin, crêpes Suzette remains a timeless symbol of classic French cuisine.

The recipes vary from one chef to another, some are flambéed with Grand Marnier liquor and some are made without any alcohol (just an orange butter). But the signature components remain: thin French crêpes, sugar, orange and lemon juice, orange zest, and butter.

Ingredients you’ll need for this recipe

Here’s everything you need to make my authentic Crêpes Suzette recipe with Grand Marnier.

• Crêpes. Thin, tender French-style pancakes. You can use good-quality store-bought crêpes or use my go-to recipe for classic French homemade crêpes.
• White sugar. We use simple white sugar to make a caramel: the base of the Suzette sauce.
• Oranges. We are using 2 oranges to make the signature flavor of the sauce. Use fresh citrus, not bottled juice. It makes a dramatic difference in aroma and flavor. We are using the juice (from the 2 oranges) and the zest from one orange.
• Lemon. The juice from one lemon adds brightness and balances the sweetness of the sauce.
• Unsalted butter. Cubed butter is added to the citrus-caramel sauce near the end for richness and to create that signature silky texture.
• Grand Marnier. Finally, we flambé the crêpes with Grand Marnier, a classic orange liqueur that deepens the citrus flavor.

How to make Crêpes Suzette

This is how Crêpes Suzette comes together. You can read the detailed instructions and ingredients list at the end of this page, in the recipe card.

1. Prepare the citrus. Zest the orange and lemon, then juice them.
2. Make the caramel base. In a wide skillet over medium heat, melt the sugar until it turns into a light amber caramel. Swirl gently, don’t stir.
3. Build the sauce. Stir in the citrus juices and zest. Let the sauce heat up for 10 minutes, until syrupy.
4. Add the butter. Lower the heat and whisk in the butter carefully. The mixture will bubble, then become smooth and glossy.
5. Add the Grand Marnier. Pour in the liqueur and flambé the sauce: remove the pan from the heat, carefully ignite the alcohol, and let the flames die out naturally.
6. Warm and fold the crêpes. Add the crêpes one by one into the sauce, folding each into quarters and turning them gently to coat in the sauce.
7. Serve immediately. Spoon extra sauce over the crêpes and serve hot.

My 10 Tips for the best Crêpes Suzette

After having made this recipe many times, here are my tips for successful Crêpes Suzette. If you have any more tips for this recipe, feel free to share them in the comments.

1. Use smaller crêpes for easier handling. Choose crêpes about 8–9 inches (20–23 cm) in diameter so they’re easy to lay flat in the pan and fold into quarters. In France, bakery crêpes are often very large (12–15 inches/30-38 cm), but these are impractical for Crêpes Suzette: they don’t fit well in a standard pan and are difficult to fully coat with sauce. For best results, use smaller crêpes or make your own. You can make a half-batch of my go-to crêpe recipe which yields 6 crêpes of 9-inch diameter (half batch). They are ideal for saucing and folding neatly.

2. Warm the crêpes before saucing. Cold crêpes absorb sauce unevenly and can tear. Gently warm them in a pan and keep wrapped in foil before adding them to the sauce.

3. Use fresh orange zest, not bottled juice. Fresh zest provides essential oils that give Crêpes Suzette their signature aroma. Bottled juice tastes flat by comparison.

4. Reduce the sauce before adding crêpes. The sauce should be syrupy, not watery. Let it reduce slightly so it clings to the crêpes instead of pooling in the pan.

5. Add butter at the very end. Swirl in cold butter off the heat for a glossy, velvety sauce that won’t separate.

6. Don’t drown the crêpes. Crêpes Suzette are about balance: the crêpes should be coated, not swimming. Too much sauce makes them soggy.

7. Use a wide, shallow pan. A sauté pan or large skillet allows the crêpes to lie flat and soak evenly. Avoid deep pans.

8. Flambé with care. Never pour alcohol straight from the bottle into the pan. Pour the needed amount (50ml) into a small glass first, to ensure you’re pouring the proper amount. Remove the pan from direct flame before igniting your sauce, and make sure there’s a large space above the pan for the flame (ie. don’t hold the pan too close to the vent). Also, make you sure you flambé the sauce in a draft-free environment.

9. Be gentle when folding. Use a spatula and fold carefully into quarters. Tearing ruins both texture and presentation.

10. Serve immediately. Crêpes Suzette lose their magic quickly — serve straight from pan to plate for best texture and aroma.

Frequently Asked Questions

Can I make Crêpes Suzette ahead of time?

Yes, partially.

You can make the plain (unsauced) crêpes up to 3 days ahead and store them well wrapped in the refrigerator (or at room temperature for 24 hours). Stack them with parchment paper between each crêpe and keep them airtight to prevent drying out.

For best results, prepare the orange butter sauce (Suzette sauce) the day you plan to serve. Assemble the dish just before serving by gently warming the crêpes in the sauce. If left too long in the sauce, the crêpes will absorb liquid and become soggy, so timing is key for perfect texture.

Can I make Crêpes Suzette without flambéeing the sauce? 

Absolutely. Flambéeing is traditional, but not required to enjoy classic Crêpes Suzette. You can simply let the sauce simmer for a few minutes to allow the flavors to develop and the alcohol (if using it) to cook off naturally.

Skipping the flambé step makes the recipe easier, safer, and just as delicious: perfect for home cooks who want all the flavor without the flame.

Can I make Crêpes Suzette without Grand Marinier/alcohol? 

Yes, you can make Crêpes Suzette without alcohol – simply skip the Grand Marnier. This alcohol-free version is ideal for kids, non-drinkers, or anyone looking for a lighter, family-friendly Crêpes Suzette recipe.

I hope you’ll love this French Crêpe Suzette recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More Classic French desserts to try 

• Classic French Crème Caramel
• Classic French Chocolate Mousse
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chocolate Marquise
• Classic French Lemon Tart (Tarte au Citron)
• Gâteau Basque (Basque Cake with pastry cream)
• French Almond Cake (Amandier)
• Apple Tarte Tatin
• Invisible Apple Cake (Gâteau invisible aux pommes)
• Normandy Apple Tart (Tarte Normande)
• Classic French Fruit Tart (Tarte aux fruits frais)
• Classic French Chocolate Moelleux Cake

Crêpes Suzette Recipe (with Grand Marnier)

Print Recipe

Serves: 6 crêpes Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

6 French crêpes (8–9 inches / 20–23 cm) 
2 oranges
1 lemon
½ cup (100g) white sugar
½ cup(115g) unsalted butter, cut in cubes
1/4 cup (60ml) Grand Marinier

Instructions

1. Zest 1 orange and juice the 2 oranges into a glass. Juice the lemon into the same glass.
2. Heat a 12-inch nonstick pan over medium-low heat. Add the sugar and let it cook without touching until the sugar melts and turns to a golden caramel.
3. Carefully add the citrus juice and zest: the liquid will bubble and the caramel will harden (this is normal). Let the juice heat up and allow the caramel to turn liquidy again. This takes a about 10 minutes. Stir occasionally with a wooden spoon.
4. Carefully add the butter cubes and stir. The sauce will bubble and foam at first. Stir until smooth and glossy. Lower the heat to low.
5. To flambé the sauce, pour the Grand Marnier into the sauce. Remove the pan from the burner and set it on your counter (or heat-proof surface). Immediately, using a long match or barbecue lighter and approaching from the edge of the pan (not the middle), hold a flame within 1 inch (2.5cm) of the liquid, until it lights on fire. The flame will last 5 to 10 seconds and die when all the alcohol has evaporated. Place pan back onto the stove-top.
6. Place one crêpe in the pan and let it soak up some liquid. Flip it, fold it in half and in half again so it forms a triangle. Place on serving plate, spoon extra sauce on top and serve. Repeat with remaining crêpes.

The post Crêpes Suzette Recipe (with Grand Marnier) appeared first on Pardon Your French.

The best part? It’s incredibly easy, kid-friendly, budget-friendly, and uses ingredients you likely already have at home.

What are Coquillettes au Jambon?

Coquillettes are a very small macaroni pasta shape that French families adore. If you can’t find the exact French pasta, regular elbow macaroni works perfectly.

Coquillettes au Jambon simply means:

• Coquillettes → tiny macaroni pasta
• Jambon → ham

It’s not complicated, fancy, or gourmet – and that’s exactly why it’s so loved in France. It’s what many of us ate after school. What parents make when they don’t want to cook something complicated, and what always feels comforting and nostalgic.

Why You’ll Love This Recipe

• Authentic French comfort food
• Ready in under 20 minutes
• Kid-friendly & picky-eater approved
• Budget-friendly pantry ingredients
• Creamy, cozy, cheesy… but not heavy
• Perfect for busy weeknights

Ingredients You’ll Need for this French Macaroni & Cheese with Ham recipe

Coquillettes (French elbow pasta) or elbow macaroni
In France, this comforting dish is traditionally made with coquillettes : tiny elbow-shaped pasta perfect for soaking up sauce and creating that irresistibly creamy texture. If you’re cooking outside of France, regular American elbow macaroni works beautifully too. For the best result, I like to cook the pasta in generously salted water one minute less than the package suggests. This “just under al dente” trick is key: the pasta finishes cooking directly in the sauce, absorbing flavor while staying tender – not mushy.

Butter
I start by melting butter in the pan to gently sauté the shallot. It adds richness and that subtle French flavor base. If you prefer, a mild-flavored oil like canola works too, but butter gives the most authentic taste.

Shallot & Garlic
These are essential for building depth in the creamy cheese sauce. The shallot brings delicate sweetness while the garlic adds warmth and aroma.

Mushrooms
I usually reach for cremini or button mushrooms. Cremini offer a slightly earthier, richer flavor, while button mushrooms keep things mild and classic. Both work perfectly, so choose what you love or what’s easily available where you live.

Heavy Cream
Unlike American-style mac and cheese, this French version isn’t about drowning pasta in sauce. You only need about ½ cup of cream. It’s just enough to make everything silky and luxurious without feeling heavy.

Stock
Chicken or vegetable stock adds savory depth and keeps the sauce balanced. I recommend using low-sodium stock, since the cheese already provides plenty of saltiness. Avoid beef stock, which can overpower the delicate flavors.

Cheese
For true French flavor, Emmental, Gruyère, or Comté are the stars. They melt beautifully and bring that signature nutty, slightly sweet richness. Outside of France, these can be pricey or harder to find, so good substitutes include Swiss, white cheddar, or Colby Jack. The key is choosing a cheese that melts smoothly and tastes mellow, yet flavorful.

Salt & Pepper
Season simply and thoughtfully: we want the cheese, cream, and ham to shine.

Ham
In France, we traditionally use Jambon de Paris (Parisian ham): tender, mild, and unsmoked. If you’re in North America, ask your deli for thinly sliced “Parisian-style” ham or choose a similar high-quality cooked ham for the closest authentic taste.

Fresh Herbs
A final sprinkle of chopped chives adds color, freshness, and just a touch of brightness to balance the creaminess.

How to Make Coquillettes au Jambon (Step by Step)

1. Cook the pasta. Cook the pasta in salted water, according to the package instructions, but stop one minute before the suggested cooking time so it stays al dente.
2. Sauté the aromatics. Sauté shallot in a frying pan with butter until fragrant.
3. Cook the mushrooms & build the sauce. Add garlic and mushrooms; cook until softened. Pour in the cream and stock, season, and simmer until slightly thickened.
4. Add pasta and cheese. Stir in the pasta and cheese. Cook until the sauce is creamy and pasta tender. Add splashes of reserved pasta water if needed.
5. Serve. Divide into bowls and top with Parisian ham and fresh chives. Serve hot.

Frequently Asked Questions

What pasta can I use if I can’t find coquillettes?

Coquillettes are simply tiny elbow macaroni. And if you can’t find the French version, regular macaroni elbows work perfectly.

Is this like American mac and cheese?

Yes and no! This French version is simpler and lighter. Instead of a heavy sauce, the pasta is tossed with butter, cream and cheese for a creamy but not overwhelmingly cheesy flavor. The “jambon” (Paris ham) is added at the end.

What kind of cheese should I use?

Traditional French cheeses include Emmental, Comté or Gruyère. In the U.S., Swiss cheese, white cheddar, or Colby Jack work very well.

Is this recipe kid-friendly?

Absolutely, in France this is practically every child’s favorite dinner!

Can I make this pasta dish ahead?

It’s best eaten fresh, but leftovers reheat well with a splash of cream or butter added to “loosen” the texture.

Storing tips

• To refrigerate: If you have any leftovers, simply store them in an airtight container in the refrigerator for up to 3 days.
• To freeze: Ensure the dish is cooled completely, and then placed in an airtight and freezer friendly container. To use, allow to thaw overnight in the fridge, then reheat ideally on a stovetop over medium-low heat until ready to serve.

I hope you’ll love this French Chicken Marengo recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More french comfort food to try: 

• Chicken & Leek Pot Pie
• Chicken & Mushroom Pie (Tourte)
• Tourtière (French Canadian Meat Pie)
• French Style Cottage Pie (Hachis Parmentier)
• French Stuffed Cabbage Rolls (Choux Farcis)
• French Cabbage and Sausage Soup (Soupe Paysanne)
• Authentic Beef Daube from Provence
• Lamb Navarin (Navarin d’Agneau)
• French Style Macaroni Gratin
• Belgian Endive and Ham Gratin (Endives au Jambon)

French Macaroni & Cheese with Ham (Coquillettes au Jambon)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 4 voted )

Ingredients

2 cups (≈ 225g) elbow pasta (coquillettes, elbow macaroni)
1 tbsp butter
1 shallot, peeled and diced
2 garlic cloves, peeled and minced
A dozen button mushrooms (200g), washed and sliced
1 cup (250ml) stock (vegetable or chicken, ideally low-sodium)
½ cup (120ml) heavy cream (35% m.f.)
½ tsp freshly ground black pepper
¼ tsp salt
¾ cup (75g) Comté cheese (or Emmental, Gruyère), grated
4 slices Paris Ham, chopped in matchsticks
1 tbsp chive, minced

Instructions

1. Cook the pasta. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package instructions, but stop one minute before the suggested cooking time so it stays al dente. Before draining, reserve 1 cup of pasta water, then drain and set the pasta aside.
2. In a large frying pan, melt the butter over medium-low heat. Once it begins to foam, add the diced shallot and cook for about 3 minutes, until soft, translucent, and fragrant.
3. Stir in the minced garlic and sliced mushrooms. Cook for around 5 minutes, until the mushrooms soften and release their moisture. Pour in the stock and heavy cream, then season with salt and freshly ground black pepper. Bring everything to a gentle simmer and let it cook for about 10 minutes, until the sauce reduces slightly and thickens.
4. Add the al-dente pasta to the pan, along with the grated cheese. Stir well to coat everything in the creamy sauce. Let it cook for another 2–3 minutes so the pasta finishes cooking and the sauce becomes beautifully creamy.
5. If the sauce feels too thick, stir in a splash of the reserved pasta water until you reach your desired creaminess.
6. Divide the creamy pasta into bowls. Top generously with chopped Parisian ham and finish with a sprinkle of fresh chives for color and freshness. Serve immediately and enjoy!

The post French Macaroni & Cheese with Ham (Coquillettes au Jambon) appeared first on Pardon Your French.

Whether you’re building a charcuterie board or hosting a holiday dinner, this elegant appetizer always impresses and is absolutely irresistible on warm toast or fresh sliced baguette.

What Is Chicken Liver Mousse?

Chicken liver mousse is a smooth, spreadable preparation made from cooked chicken livers blended with butter, cream, aromatics and a splash of brandy or cognac. Unlike pâté, which can be dense or coarse, mousse is whipped to a light, velvety texture, then pushed through a strainer for extra refinement.

In French cuisine, it’s served chilled with toasted baguette, cornichons, or on charcuterie boards.

For home cooks, it’s an impressive make-ahead appetizer perfect for holidays or dinner parties.

Why You’ll Love This Chicken Liver Mousse

• Restaurant quality, made at home: This is classic French technique but with simple, accessible ingredients.
• Silky, melt-in-your-mouth texture: Thanks to butter, cream, and proper blending.
• Beautiful make-ahead appetizer: Keeps for days (especially with a butter seal).
• More approachable than you think: Soaking the livers overnight mellows the flavor and softens any bitterness or irony blasts.
• Perfect for charcuterie lovers: A luxurious spread to elevate your cheese board.

Ingredients needed for Chicken Liver Mousse

• Chicken livers. We need 1lb (450g) fresh chicken livers for this recipe. I recommend you remove any fatty bits or connective tissues with a sharp knife, so the livers are as lean and tender as possible once cooked.
• Milk. The fresh chicken livers are soaked in milk overnight before cooking. This simple step serves several purposes: it softens any bitterness and reduces the strong aroma of the livers, while the gentle acidity in the milk helps tenderize their texture. During the soak, the livers also release excess blood: you’ll notice the milk turning slightly pink by morning. The result is cleaner, more evenly colored livers that produce a paler, more elegant-looking liver mousse.
• Butter. We use butter three times: first for pan-frying the chicken livers. Second when mixing the mousse to achieve a rich, silky, spreadable texture. The butter must be soft before blending, so be sure to take it out of the fridge about an hour ahead to bring it to room temperature. And finally, we use some to create a seal (or butter cap) on top of the mousse to preserve it longer.
• Shallots, garlic, and thyme. These aromatics form the flavourful backbone of the mousse, adding depth and subtle sweetness.
• Cognac. A generous splash of cognac is used to deglaze the pan after searing the chicken livers and sautéing the shallots and garlic. It lifts all the caramelized bits from the bottom of the pan and lends a gentle sweetness and complexity to the mousse.
• Heavy Cream. We add a quarter cup of heavy cream just before blending the mousse. This helps create a creamy, airy texture. 
• Seasonings. Along with salt and pepper, we add ginger and nutmeg for warmth and depth, plus a touch of piment d’Espelette for a mild heat. Piment d’Espelette is easy to find in France and available in some specialty shops in the UK and US. If you can’t source it, paprika makes a good substitute.

Equipment needed:

• Food processor, blender or hand blender. You need a powerful processor or blender to mix the mousse. I use a hand blender with all the ingredients placed in a shallow bowl, but a processor works perfectly. The mousse needs to be mixed to a silky-smooth consistency.
• Fine-mesh strainer. Once the mousse is mixed, it gets passed through a fine-meshed strainer to discard of any bits and to achieve an extra-smooth texture.

How to Make Chicken Liver Mousse (Step-by-Step)

Here is a quick rundown of the recipe. You can find all the ingredients list and detailed instructions in the recipe card at the end.

• Soak overnight and prep the livers. Place the chicken livers in milk to soak overnight, to mellow their flavors. The next morning, pat dry and trim off any fat or connective tissues.
• Sear the Livers. Cook the livers in a pan with butter until browned outside but still slightly pink inside. Transfer to a bowl or a food processor.
• Cook the Aromatics. In the same pan, sauté the shallots, garlic, and thyme until translucent. Deglaze with cognac scraping up the browned bits. Reduce until only about 1 tbsp liquid remains.

• Blend the Mousse. Add the shallot mixture to the livers (in a bowl or food processor). Add butter, cream, spices and blend until completely smooth.
• Strain for Silkiness. Push the mixture through a fine mesh sieve into a bowl. This step gives you that professional, cloud-like texture.
• Chill the Mousse. Transfer to small jars or a serving dish, pressing gently to avoid air bubbles.
  Chill at least 1 hour before serving.

• Optional: Add a Butter Seal. Melt the remaining butter, let it cool, and skim off the milky solids. Pour a thin 2–3 mm layer of clarified butter over the mousse. This extends the fridge life from 24 hours to 4–5 days.

Frequently Asked Questions

What’s the difference between chicken liver pâté and chicken liver mousse?

French Pâté can be coarse or rustic, depending on how it’s chopped, or dense as made with more fat (either butter or lard). Mousse is ultra-smooth and whipped, with a lighter texture thanks to cream and more thorough blending.

What can I substitute the cognac with?

You use the cognac to deglaze the pan and add that signature sweetness and depth to the mousse. You can use Brandy, Bourbon or sherry if that’s what you have on hand. As non-alcoholic subs, you can use chicken stock.

Is the butter seal necessary?

You don’t have to, but it’s helpful. Without butter seal, your mousse lasts about 24 hours, which works great if you’re serving it right away. With a butter seal, it keeps 4-5 days in the fridge. It also gives your mousse a beautiful, classic French hook.

What pairs well with chicken liver mousse?

Cornichons are the classic match. Their crisp bite and tangy acidity cut through the richness beautifully. You can also pair it with mustard, pickled vegetables (pickled onions are great here!), or sweet preserves.

I hope you’ll enjoy this Chicken Liver Mousse recipe as much as I do! If you have any questions, feel free to leave a comment. 

More French appetizers recipes

• Gruyère Cheese Twists (Torsades au fromage)
• French-style Deviled Eggs (Oeufs Mimosa)
• Classic French Salmon Rillettes (Rillettes de Saumon)
• French Cheese Puffs (Gougères)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Roasted Red Pepper Dip from Provence (Poivronade)
• Ham, Cheese and Olive Bread (Cake Salé Jambon Fromage)
• Sardines and Cream Cheese Rillettes (Rillettes de Sardines)
• Eggplant Caviar Dip (Caviar d’Aubergines)
• Stuffed Mushroom Caps with Pork and Brie (Champignons Farcis)

Chicken Liver Mousse

Print Recipe

Serves: About 2 cups Prep Time: 20 Minutes Cooking Time: 7 Minutes 7 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1 pound (450g) chicken livers
3 cups (750ml) whole milk
6oz (170g) unsalted butter, at room temperature, divided
2 shallots, roughly chopped
2 cloves garlic, roughly chopped
2 sprigs fresh thyme, stemmed
¼ cup (60ml) cognac or brandy
½ tablespoon piment d’Espelette (or paprika)
½ tsp salt
¼ tsp ground black pepper
¼ tsp ground ginger
¼ tsp grated nutmeg
1/4 cup heavy cream (35% m.f.)

Instructions

1. Place chicken livers in a large bowl and cover with milk. Soak overnight in the fridge. This helps clean the livers and mellow down the irony taste.
2. The next day, strain the livers and pat them dry with paper towel. With a sharp knife, remove any connective tissues and fatty bits.
3. In a large frying pan over medium heat, melt 2 tablespoons (1oz/28g) butter. Add the livers and pan-fry about 3 minutes, until browned on all sides but still a little pink in the middle. Place the warm cooked livers in a food processor (or large bowl if you're using a hand blender). Set aside.
4. In the same pan, cook the shallots and garlic with the thyme for 3-4 minutes, until the shallots are translucent and tender. Add the cognac to deglaze: scrape the bottom of the pan to release any brown bits. Let the liquid simmer until it reduces to about 1 tablespoon (15ml).
5. Pour the shallot mixture into the food processor with the livers. Add the piment d’espelette, salt, black pepper, ginger, nutmeg, 3oz (85g) butter and the heavy cream. Blitz until super smooth.
6. Pass the liver mousse through a fine sieve into a large bowl, to remove any remaining lumps and bits. This part does take a little time and patience, but the end product will be extremely smooth.
7. Transfer the mousse into a serving bowl or small ramekins. Use a small spoon to gently push the mousse into the bowl/jars to avoid any air holes. Cover with plastic film and set in the fridge about 1 hour before serving.
8. Optional: While the mousse sets, melt 2oz (57g) of butter in a sauce pan. Once melted and cooled down, discard the milky-colored butter (floating on top), keeping only the clarified butter. Pour a layer of butter on top of the mousse, covering completely with a 2-3 mm layer of butter. Refrigerate until firm, well-chilled. The layer of butter forms a sealing cap, helping keep the mousse longer: 24h without a butter cap, 4 to 5 days with a butter cap, in the fridge.

The post Chicken Liver Mousse appeared first on Pardon Your French.

This is an easy, one-pan recipe that moves effortlessly from stovetop, to oven, to your table.

What Is 40 Cloves of Garlic Chicken?

Chicken with 40 cloves of garlic is a classic French recipe rooted in old Provençal cooking, where garlic and herbs are fundamental ingredients. It is very much popular in French households, and gained popularity in the United States through chefs like James Beard.

The magic of this recipe comes from the way garlic transforms during its long, slow cooking. Instead of the sharp bite you might expect from 40 cloves, you get a mellow, nutty, almost caramelized flavor that enriches both the sauce and the chicken.

The dish embodies the French philosophy of turning simple ingredients -chicken, garlic, herbs, wine- into something extraordinary, through technique and patience.

Ingredients You’ll Need

Before you start, make sure you have all your ingredients measured and ready. Using a pan that goes from stovetop to oven is essential for seamless cooking and better flavor development.

• Chicken. The traditional recipe calls for a whole chicken cut in 8 pieces: 2 breasts, 2 wings, 2 thighs and 2 legs. You can opt for 8 chicken thighs or legs if that’s more convenient for you. keep the bones and skin on for maximum flavor! And make sure the chicken is close to room temperature before you start cooking it, so take it out of your fridge about 45 minutes beforehand.
• Salt, pepper, flour. The chicken pieces are simply seasoned with salt and pepper, and then dredged in flour. This helps get a crisp, golden skin on the chicken.
• Butter and olive oil. We’re using both butter and olive oil to sear the chicken pieces. The butter helps develop a nice golden sear while the olive oil keeps the butter from burning (since it has a higher smoke point).
• Garlic. 40 cloves of garlic, no more, no less! I usually need 4 heads of garlic to get 40 cloves. They need to be peeled and kept whole. This is frankly the tedious part of the recipe, but worth it.
• Cognac. We use cognac to deglaze the pan after the chicken and garlic are seared. This adds sweet, caramelized notes to the sauce. The alcohol completely burns off while cooking.
• White wine and chicken stock. They form the base of the braising sauce for the chicken. Choose a dry, low-sweetness white wine so its flavor stays subtle and doesn’t overwhelm the dish. As the chicken and garlic cook in the oven for about 1 hour and 15 minutes, the sauce gently reduces and develops a lightly thickened, concentrated flavor.
• Thyme. Sprigs of fresh thyme add a savory depth and a French twist that flavors the whole dish.
• Heavy cream (optional). Some recipes call for an addition of 1 to 2 tablespoons at the end of cooking, to enrich the sauce. I usually don’t add it, but it is nice and some prefer it that way.  You can see how to add the heavy cream in step 9. 

How to Make 40 Cloves of Garlic Chicken

Here is a condensed overview of the cooking process before you jump to the full recipe card at the bottom of this page.

• Prepare the chicken: Pat dry the pieces to ensure crisp skin, then season generously and dredge lightly in flour.
• Sear for flavor: Brown the chicken in butter and oil until golden and crisp.
• Cook the garlic: Sauté the garlic cloves in the same pan until lightly golden.

• Deglaze: Add cognac and scrape up all those flavor-packed brown bits off the pan.
• Build the sauce: Return the chicken, then pour in the stock and wine. Add thyme on top.
• Slow roast: Cover and bake until the chicken is tender, about 1 hour 15 minutes.
• Crisp (optional): Remove the lid for the last 10 minutes for a beautifully crisp top.

Serve immediately with crusty bread, mashed potatoes, or rice to soak up the incredible sauce.

Focus on: peeling the garlic cloves.

Peeling 40 garlic cloves does take a bit of time, but the simplest method uses just your hands, a cutting board, and a paring knife.

1. Separate the cloves : Hold the garlic head with both hands and gently squeeze or roll it on the cutting board to loosen the cloves. Pull them apart until all cloves are separated.
2. Trim and peel : Use a sharp knife to slice off the root end. Once the base is trimmed, the peel should loosen enough for you to slide it off with your fingers.

If the skins are stubborn: briefly soak the cloves to loosen the peels. Place them in a bowl, cover with hot water, and let them sit for about one minute. Drain well. After soaking, the skins should glide off easily. Avoid smashing the cloves to speed up peeling; for this recipe we want to keep them whole.

Slicing off the root end and peeling the garlic clove.

Frequently Asked Questions

Does 40 cloves of garlic make this dish very strong?

Not at all! The garlic becomes sweet, soft, and buttery as it cooks. The flavor is rich and mellow, not sharp.

Do I need to peel all 40 cloves?

Yes, but the 60-second blanching trick makes peeling fast and simple.

Can I use boneless chicken?

I always recommend using bone-in chicken pieces because they stay juicier and develop deeper flavor. However, boneless thighs will work. You’ll need to reduce cooking time a bit.

What can I substitute for cognac?

Brandy or extra white wine works well. The cognac adds depth, but the recipe is flexible.

Can I make this dish ahead of time?

Absolutely. This dish reheats beautifully. In fact, I find the flavors deepen overnight. You can make it up to 2 days in advance. Let it cool completely, chill in the fridge, and reheat on the stovetop on the lowest setting until warmed through. 

Audrey’s tips for success

• Use a heavy, lidded, oven-safe pan like cast iron or a sturdy skillet pan to ensure even browning and maintain heat.
• Dry chicken = crispy skin. Removing moisture is key to a golden crust. Make sure you pat dry your chicken pieces with paper towel first.
• Don’t rush the browning step. Developing color on the chicken here means more flavor in the final sauce.
• Pairing suggestion: Serve this chicken recipe with mashed potatoes, polenta, roasted vegetables, and crusty baguette slices to enjoy every drop of the garlic-infused sauce.

More French chicken recipes to enjoy: 

• French Chicken Marengo
• Creamy Chicken and Leek Pot Pie
• Classic French Coq Au Vin Rouge
• French Roast Chicken (Poulet Rôti)
• French Chicken and Mushroom Pie (Tourte)
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce
• French Style Cottage Pie (Hachis Parmentier)

40 Cloves of Garlic Chicken

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 1 Hour 30 Minutes 1 Hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 7 voted )

Ingredients

1 whole chicken (about 4lbs), cut in 8 pieces.
Salt, pepper for seasoning
1/3 cup (42g) All-purpose Flour
2 tbsp (28.5g) Unsalted butter
2 tbsp (30ml) Extra Virgin Olive Oil
40 cloves of garlic
3 tbsp (45ml) Cognac to deglaze
1 cup (250ml) Chicken stock
½ cup (125ml) Dry white wine
8-12 Sprigs fresh thyme
2 tbsp (30ml) heavy cream (optional)

Instructions

1. About 45 minutes before using, take the chicken out the fridge. Pat dry the pieces all over with paper towel to remove any excess moisture. This will help ensure a nice and crispy skin when cooking. Leave the chicken on the counter to allow to warm up to close to room temperature before cooking.
2.  Season the chicken with salt and pepper on both sides. Place the 1/3 cup (42g) of flour in a shallow plate and roll each chicken piece in flour to cover evenly. Even easier, throw everything in a freezer bag and shake!
3. Preheat your oven to 375°F (190°C) with a rack in the middle.
4. Melt the butter and oil in a large heavy-bottom frying pan over medium heat. Add the chicken pieces and cook for 7-8 minutes on each side, until the skin is crisp and golden. Transfer the chicken to a plate.
5. Add the garlic cloves to the same pan and cook for 3-4 minutes, stirring occasionally, until the cloves start to golden lightly.
6. Pour the cognac in to deglaze. Use a large wooden spoon to swirl around the garlic cloves and scrape all the bits at the bottom of the pan.
7. When the liquid has mostly evaporated, nestle the chicken pieces back into the pan with the garlic cloves around. Pour the chicken stock and white wine into the pan. Top chicken pieces with sprigs of thyme.
8. Cover with a lid and place in the oven. Cook for 1 hour and 15 minutes, until the chicken is tender. You can use a small pointy knife to test the tenderness of the chicken. You can remove the lid for the last 10 minutes to get a crisper skin on top.
9. Optional: If you want to add heavy cream to enrich the sauce. After you take the dish out of the oven, place it back on the stovetop on a medium-low setting. Transfer the chicken pieces onto a plate, cover with foil. Stir in 2 tablespoons (30ml) of heavy cream to the sauce and simmer for 1 minute. Add the chicken pieces back in and serve. 

The post 40 Cloves of Garlic Chicken appeared first on Pardon Your French.

Also known in France as crème renversée (“turned-out cream”), this classic treat is ideal for entertaining because it must be prepared in advance and needs a night in the fridge to set. Whether you’re hosting a dinner party or searching for a show-stopping holiday dessert, Crème Caramel is a favorite that never disappoints. 

Why you’ll love this Crème Caramel recipe

• Authentic French flavor: This is a true French-style crème caramel, made the traditional way with milk, not cream. It’s light and delicate, yet still rich and luxurious in taste and texture.
• A perfect vanilla vs. caramel flavor balance: My recipe includes a generous touch of vanilla to bring just enough warmth and depth. It also includes enough caramel to coat and flavor the custard, but not too much: it’s isn’t too sweet, nor too heavy.
• Slow-baked perfection: The gentle water bath (bain-marie) ensures even cooking, creating a smooth, satiny custard while letting the caramel infuse its flavor from below.
• Flexible format: You can make this recipe in small ramekins or in one large mold – you choose!
• Make-ahead friendly: Crème caramel actually improves with time: it chills beautifully and is perfect for preparing a day or two in advance.

Ingredients you’ll need for Crème Caramel

• Sugar, water. The caramel is made with white sugar and a splash of water so it’s pourable into the ramekins.
• Milk. For the custard, I recommend using whole milk so it sets nicely and yields a rich, luscious texture.
• Vanilla. We use vanilla to flavor the custard. I like to use the seeds from one vanilla bean or ½ teaspoon of vanilla bean powder (which I store in a small glass jar). The seeds give the most intense flavor, but vanilla extract works well too and is a more affordable option.
• Eggs. We need 3 whole eggs and 3 egg yolks for the custard. Take them out of your fridge at least 30 minutes before using, so they’re at room temperature.
• Sugar. We use 1/3 cup (80g) to sweeten the custard. Most recipes call for more sugar (between ½ cup to ¾ cup) but I find 1/3 cup is just sweet enough.

Equipment needed

• 6 x 4oz ramekins (or one 6-inch [15cm] cake tin)
• A large baking dish or roasting pan (for the water bath)
• Saucepan, whisk, ladle, and fine mesh strainer (optional but helpful)

How to make crème caramel (step-by-step)

Here’s a quick overview of the process. You can find the complete recipe ingredient list and instructions at the bottom of this post.

1. Start by making the caramel.

Melt the sugar and water in a small saucepan (no stirring!) until deep amber in color. Pour the caramel into individual ramekins to coat bottoms and let harden. Preheat oven to 300°F (150°C).

2. Then, make the custard.

Warm the milk with vanilla, and set aside to cool and infuse. Whisk the eggs, yolks, and sugar together. Slowly whisk in the warm vanilla milk.

3. Make a water bath.

Place ramekins into a large roasting pan and ladle the cream evenly into them. Pour boiling water halfway up the sides and bake for 40 minutes, until just set and slightly jiggly. Cool completely, then refrigerate for 6+ hours or overnight (uncovered).

4. Serve.

Run a knife around edges of the ramekins, invert onto plates and serve immediately. Or you can serve still in the ramekins with caramel sauce on the bottom.

Tips for the Best Crème Caramel

• Never leave your caramel sauce unattended:To make caramel sauce you essentially toast white sugar until it’s melted. Your sugar can go from toasty to burnt pretty quickly though, so always make sure you keep a close eye on it! Stop cooking once golden amber — too dark tastes bitter.
• Temper the eggs carefully: When adding warm milk to the eggs, do it slowly while whisking constantly. This prevents the eggs from cooking too fast and gives you that silky, custard-like texture.
• Avoid bubbles and bits: Straining the mixture makes the custard silky smooth.
• Don’t overbake: the centres should still have a gentle wobble when you take the custards out of the oven: they’ll continue to set as they cool. In the photos, you might notice a few tiny bubbles around the edges of my crèmes. That’s a telltale sign they were baked just a little too long. It doesn’t really affect the flavor or texture, but if you’re aiming for perfectly smooth, picture-perfect crèmes, take them out before they lose that slight jiggle. Remember: every oven is different!

Variations and serving suggestions

• Flavor twists: Try infusing the milk with orange zest, coffee, or cardamom for a delicious twist.
• Serving Ideas: Serve with fresh berries, a sprinkle of toasted coconut, or a small mint leaf for color.
• Pairing Suggestion: A glass of late-harvest Riesling or espresso pairs beautifully with the caramel notes.

Frequently Asked Questions

What is the difference between Crème Caramel and Panna Cotta?

Crème Caramel is a baked custard made with eggs and milk, while Panna Cotta is a set cream dessert thickened with gelatin and never baked. Crème Caramel has caramel syrup; Panna Cotta is often served with fruit or coulis.

What ramekins are best for making Crème Caramel?

Use ceramic or glass ramekins that conduct heat evenly. 4oz (120ml) size is perfect for individual servings. Avoid metal molds, as they can overcook the edges.

Can I use cream instead of milk?

Yes, but it will be richer and heavier. The traditional French version uses milk for a lighter texture.

Can I make one large Crème Caramel instead of individual ones?

Absolutely! Use a 6-inch (15cm) round cermaic/porcelain baking dish and increase the baking time to about 1 hour.

How far in advance can I make Crème Caramel?

Crème caramel is a great make-ahead dessert and even better the next day! You can make it up to 3 days in advance. Just keep the ramekins covered in the fridge after the first night. Simply flip them onto a plate and serve when ready.

I hope you enjoy this Crème Caramel recipe as much as I do.  If you have any questions or feedback, please leave a comment—I’ll be glad to assist.

More Classic French desserts to try 

• Classic French Chocolate Mousse
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chocolate Marquise
• Classic French Lemon Tart (Tarte au Citron)
• Gâteau Basque (Basque Cake with pastry cream)
• French Almond Cake (Amandier)
• Apple Tarte Tatin
• Invisible Apple Cake (Gâteau invisible aux pommes)
• Normandy Apple Tart (Tarte Normande)
• Classic French Fruit Tart (Tarte aux fruits frais)
• Classic French Chocolate Moelleux Cake

Classic French Crème Caramel

Print Recipe

Serves: 6 ramekins Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the caramel:
½ cup (100g) white sugar
2 tbsp (30ml) water
For the crèmes:
2 cups (500ml) whole milk
½ tsp vanilla extract (or vanilla bean)
3 large whole eggs
3 large egg yolks
1/3 cup (80g) white sugar
Butter or cooking spray, for greasing the ramekins.
Equipment
6 individual 4oz ramekins or for a large version: cake tin (15cm/6 inch)
Baking dish or roasting pan large enough to hold the ramekins

Instructions

1. Prepare the Dishes.
   Lightly grease the insides of your ramekins (or a cake tin) with butter or non-stick cooking spray.
   Set a large baking dish or roasting pan aside. You’ll use it later to create a bain-marie (water bath) for baking the custards.
2. Make the Caramel.
   In a medium saucepan, combine the sugar and water over medium heat. Allow the sugar to melt slowly; do not stir with a spoon or whisk. Instead, gently swirl the pan every 20 seconds or so to help the sugar melt evenly.
   Once the sugar starts to foam, keep an eye on it as it turns a deep amber color. Be careful not to let it burn! Remove from heat and immediately pour the caramel into the ramekins, dividing it evenly. Tilt each ramekin slightly to coat the bottom with caramel. Let them cool and harden completely: the caramel will form a firm layer at the base.
   Preheat your oven to 300°F (150°C) with the rack positioned in the middle.
3. Make the Crème Custard.
   In a small saucepan, warm the milk over medium-low heat. Split the vanilla bean and scrape out the seeds (or use vanilla extract). Add to the milk. Heat until the milk is warm to the touch, but do not let it boil. Remove from heat and let it cool slightly.
   In a mixing bowl, whisk together the whole eggs, egg yolks, and sugar until the mixture becomes pale and slightly foamy.
   Slowly pour in about ¼ of the warm milk while whisking constantly. This step tempers the eggs so they don’t scramble. Gradually add the remaining milk, whisking until smooth.(Optional but recommended!) Strain the mixture through a fine mesh sieve to remove any cooked bits or foam.
   Pour the cream evenly into the prepared ramekins (a ladle helps!). Place the ramekins inside your roasting pan.
4. Assemble the Water Bath.
   Bring about 1 litre of water to a boil. Open your oven door, pull out your oven rack a little and place your roasting pan (with the ramekins inside) on top. Carefully pour the boiling water into the pan. The water should come about halfway up the sides of the ramekins. Gently slide the oven rack back in and close the door.
5. Bake the Custards.
   Bake for 40 minutes, or until the custards are just set but still slightly jiggly in the center.
6. Cool and Chill.
   Remove the pan from the oven and carefully lift the ramekins out of the water bath. Place them on a cooling rack until they reach room temperature. Transfer to the refrigerator and chill overnight (or at least 6 hours). Tip: Don’t cover them with plastic wrap — it can create condensation and make the tops watery.
7. Serve and Enjoy.
   To unmold, run a knife gently around the edges of each ramekin. Place a small dessert plate on top, flip it over, and give the ramekin a little shake until the custard releases and the caramel sauce flows over the top. 

The post Classic French Crème Caramel appeared first on Pardon Your French.

They’re perfect for holiday dinners, Sunday roasts, or any meal that deserves a touch of indulgence.

Ingredients you’ll need for roasted garlic mashed potatoes

• Potatoes. For the best mashed potatoes, choose a starchy variety – meaning one that’s high in starch and low in moisture, like Russets, Yukon Golds, German Butterballs or Bintje (my favorites!). Unlike waxy potatoes, their fluffy, dry flesh breaks down easily when cooked, giving you smooth, light, and perfectly creamy mashed potatoes.
• Salt. Don’t skip the salt when boiling your potatoes! Add it at the very beginning in the water. It seasons the potatoes from the inside out and helps keep starchy varieties, like Russets or Bintje, from turning gummy.
• Garlic. For this recipe, we use a whole head of garlic, roasted to golden perfection. The cloves stay nestled in their papery skins, wrapped in foil with some olive oil to keep them from burning. As it roasts, the garlic gently steams inside the foil, turning irresistibly soft and sweet.
• Cream and milk. I like to use a mix of half cream and half milk for my potatoes. It gives you that rich, velvety texture without feeling too heavy. Of course, if you’re in the mood for something extra indulgent, feel free to go all in with cream! Don’t worry if it looks like there’s too much liquid at first: the potatoes will soak it up as you stir, creating that perfectly creamy consistency.
• Butter. What would French mashed potatoes be without a generous amount of butter!?
• Chive (optional). A good sprinkle of freshly minced chive just before serving is always good.  
• Salt and pepper. We add them at the end to adjust seasoning if needed.

How to Make Roasted Garlic Mashed Potatoes (step-by-step)

Here’s a quick overview of the process. You can find the complete recipe ingredient list and instructions at the bottom of this post.

1. Roast the garlic. 

First, roast the garlic head at 390°F (200°C) until golden and soft. This can take up to 50 minutes. Tip: roast the garlic ahead of time, it keeps for 3 days in the fridge!

2. Cook the potatoes. 

Peel the potatoes, cut them in large even sized chunks and place them in a large pot. It’s important not to cut them too small and have the chunks even in size. Cover them by 1-inch with water, add salt, cover and bring to a boil.

Boil until the potatoes are fork-tender, but not mushy yet. Drain immediately and let the potatoes steam off for about 10 minutes, so they lose their excess moisture. (Essentially, just let the potatoes sit outside of the water (in the colander/strainer), and allow the steam to naturally escape the potatoes)

3. Prepare the fixings. 

Meanwhile, melt the butter in a small sauce pan with the cream and milk. Watch carefully, we don’t want the liquid to start foaming. As soon as the butter is melted, set aside.

Remove garlic cloves from their paper by pressing the whole head together, and roughly mash them into a paste with a fork. Stir the garlic paste into the warm butter/milk/cream.

4. Make the mash.

Transfer the potatoes into a large pot and mash them. I use a large wooden spoon for a chunky texture; use a ricer or hand masher for a creamy texture. Fold in the “garlic milk” and mix until just incorporated.

Don’t overmix or the mashed potatoes will turn gummy! Season to taste and top with butter bits and fresh chive before serving.

Expert Tips for making the best Garlic Mashed Potatoes

1. Pick the right potatoes. Go for starchy ones like Russets, Yukon Golds or Bintje for that naturally creamy, buttery texture.
2. Roast the garlic ahead. Get a head start by roasting your garlic in advance. It keeps in the fridge for up to 3 days (or freezes for months!) so you can whip up these roasted garlic mashed potatoes in no time.
3. Cut potato pieces into equal sized pieces, for even cooking and smooth mashing.
4. Start with cold water. Always cover your potatoes with cold water before boiling. It helps them cook evenly from the inside out.
5. Salt the cooking water, just like pasta. It’s your first (and best) chance to infuse flavor into the potatoes and create a creamy texture.
6. Mash while warm. Never mash cold potatoes! Warm potatoes mash up silky smooth; cold ones turn gummy and gluey.
7. Add warm milk/cream. Likewise, always add warm liquid to your mashed potatoes. Cold dairy will turn them gummier.
8. Skip the blender or mixer. It’s tempting, but these tools overwork the starch. Stick to a wooden spoon, a potato masher or ricer for fluffy, lump-free results.
9. Don’t forget the salt! Add salt in the boiling water and at the start. Potatoes soak up seasoning, so don’t be shy.

FAQs – Roasted Garlic Mashed Potatoes

Can these garlic mashed potatoes be made the day before and reheated?

Yes, absolutely. They can be made up to two days ahead of time and reheat perfectly in the oven.

If you’d like to make them ahead and reheat before serving, transfer them into an oven-safe dish, top with little dots of butter, cover with a piece of foil and reheat at 350°F (180°C) for 15-20 minutes. You can remove the piece of foil near the end, if you want that delicious thin skin to form at the top.

How to keep mashed potatoes warm?

My favorite technique here is to set my oven at a low setting (200°F/93°C) to keep the mashed potatoes warm, covered with foil or a lid. Stir occasionally so they don’t stick to the dish. 

How long do they keep?

Cooked mashed potatoes usually keep well in the fridge for 3-4 days. Store them well in an airtight container.

Can I freeze these mashed potatoes?

Yes absolutely. After you let them cool completely, transfer them into an airtight container and freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop or in the oven.

Whether you’re making them for a dinner party, Thanksgiving feast, or just to elevate a weekday meal, these Roasted Garlic Mashed Potatoes are the ultimate crowd-pleasing side dish. 

I hope you enjoy this recipe as much as I do.  If you have any questions or feedback, please leave a comment—I’ll be glad to assist.

More French potatoes recipes

We love our potato sides in France! From creamy gratins to hearty salads, here are some delicious recipes for you to try.

• Potato Gratin Dauphinois
• Lyonnaise Potatoes (Pommes de terre à la Lyonnaise)
• Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises)
• Piemontaise Potato Salad
• French-Style Potato and Green Bean Salad
• Classic French-Style Potato Salad

Roasted Garlic Mashed Potatoes

Print Recipe

Serves: 4 to 6 Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

Ingredients

3lbs (1.36kg) potatoes (ie. Russet, Bintje)
1 tsp salt
1 head garlic, skin on
1 tbsp (15 ml) extra virgin olive oil
¼ tsp freshly ground black pepper
¼ tsp salt
½ cup (115g) butter
½ cup (125ml) whole milk
½ cup (125ml) heavy cream (35% m.f.)
1 to 2 tbsp chive, chopped (optional, for serving)
Extra butter (optional, for serving)

Instructions

1. Roast the garlic. Preheat your oven to 390°F (200°C) with a rack in the middle. Slice off the top of the garlic head to expose the tops of the raw cloves. Drizzle the exposed cloves with 1 tablespoon of olive and wrap in foil. Place in the center of the oven rack and roast for 50 minutes, until the head feel tender to the touch. Transfer onto a cooling rack, and let cool completely.
2. Peel the potatoes and cut them in large, even chunks. Place in a large pot, cover by 1-inch of cold water and add salt. Place on the stove top over high heat and bring to a boil. Once boiling, reduce the heat to a simmer. Cook for 20 minutes, until fork tender. The potatoes should feel fluffy when pierced but not mushy yet: check occasionally the potatoes consistency during the last 5 minutes. Drain well, and let steam for 10 minutes.
3. Melt the butter, cream and milk in a small sauce pan. As soon as the butter is melted, set aside. Remove garlic cloves from their paper by pressing the whole head together, and roughly mash them into a paste with a fork. Stir the garlic paste into the warm butter/milk/cream.
4. Return the potatoes into their pot and mash them, using a large wooden spoon, potato mashed or ricer. Fold in the milk and mix until just incorporated. Taste and adjust seasonings if needed, with salt and black pepper.
5. For serving, top with little dabs of butter and chopped chive.

The post Roasted Garlic Mashed Potatoes appeared first on Pardon Your French.

The recipe is simple, practical, and can easily be made ahead — perfect for family dinners, Sunday suppers, or using up leftover roast chicken.

Ingredients you’ll need for this Chicken and Leek Pot Pie

Before we jump into the method, let’s talk about the ingredients, because each one has its role in building the flavors of this cozy pie:

For the filling:

• Chicken. Tender, juicy chicken makes up the heart of the filling. You can use leftover roast chicken (or even turkey), rotisserie chicken, or cooked chicken breasts and/or thighs especially for this dish. I actually like a mix of white and dark meats. Make sure the chicken pieces are skinned and deboned.
• Bacon sticks (or lardons, as we call them in France). These bring a smoky, savory depth that balances the creaminess of the sauce. If you can’t source “lardons”, thick-cut bacon sliced into matchsticks works perfectly.
• Leeks. The co-star of this recipe! Their mild sweetness pairs perfectly with the savory chicken bits. Be sure to wash them carefully between the layers to remove any grit. I love how they get so melty once cooked down. I prefer to use mostly the white parts: the green ends never really get super tender. 
• Celery & garlic. This combo creates the aromatic base in the filling, that adds freshness and balance.

To make the creamy sauce:

• Flour & butter. Combined, they form a roux, which thickens the creamy sauce.
• Chicken stock. Use a good quality low-sodium broth for maximum flavor without oversalting.
• Milk & cream. Together, these create a luscious sauce. The cream ensures richness, while the milk keeps it light enough for seconds.
• Thyme & bay leaf. Classic herbs that infuse the sauce with warmth and earthiness.
• Nutmeg. Just a pinch makes the cream sauce sing with subtle depth and warmth.
• Dijon mustard. It cuts through the richness of the creamy sauce with a gentle tang and adds that signature French taste.

For the top layer: 

• Puff pastry. Buttery, flaky pastry that rises beautifully in the oven. Store-bought is totally fine here. Make sure you buy an “all-butter” pastry (avoid oil or lard-based), this really makes a difference here.
• Egg yolk – Brushed atop the puff pastry to create that irresistible golden shine on top.

How to Make Chicken and Leek Pie (Step-by-Step)

1. Prepare the ingredients.

If you’re using raw chicken, pan-fry it until just cooked through. Chop into bite-sized pieces. If using cooked chicken, shred it into chunks. Slice the leeks (whites only), celery, and bacon into small pieces. Mince the garlic.

2. Cook the base

Heat a large skillet or sauté pan over medium heat. Add the bacon and cook until lightly crisp. Add the leeks, celery, and garlic. Cook until softened but not browned.

3. Make the sauce

Melt the butter in the pan with the vegetables. Sprinkle in the flour and stir to coat the vegetables. This is your “roux”: this will thicken your filling later. Gradually whisk in the chicken stock, stirring constantly to avoid lumps. Add the milk, cream, thyme and bay leaf. Simmer gently for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.

4. Assemble the filling

Stir in the chicken pieces and Dijon mustard. Season with grated nutmeg, salt and freshly ground black pepper. Remove the bay leaf and transfer the mixture into a deep pie dish.

5. Top with puff pastry

Roll out the puff pastry and cut it into a circle as large as your pie dish. You can use your dish or a plate as an outline. Cut a hole in the middle, this helps the steam escape while the filling bakes. Optional: Here I like to cut out a large circular strip of pastry and line-it along the inner edge on the pie dish. This helps create a thick pie edge. Lay your puff pastry circle on top. Brush the pastry with beaten egg for that golden shine.

6. Bake

Bake until the pastry is puffed, golden, and crisp. Allow the pie to rest for 10-15 minutes before serving – this helps the filling set slightly.

FAQs – Chicken and Leek Pot Pie

Which part of a chicken is best to use for this recipe?

I typically just use an entire rotisserie chicken for this recipe, but it’s completely acceptable to use whatever you have leftover, all white or all dark meat. Ideally a mix of white and dark meat for the best texture, but anything will work!

What are lardons? Can I replace them?

What we call “Lardons” are matchstick cut pieces of pork belly, found absolutely everywhere in France. If you can’t find lardons where you are, any type of thick cut bacon will work well in this recipe – just cut the strips into matchsticks on your own, using a sharp knife. Use natural bacon for a subtle taste, or go with smoked bacon if you want a bolder tasting dish.

Can I make it as a pie with a base?

Yes, absolutely! If you want to make this recipe into an actual pie (with a base), line your dish with a bottom layer of pastry, blind-bake it for 10 minutes, then add the filling and top crust. I suggest having a look at my French Chicken And Mushroom Pie (Tourte) recipe as an example.

Can I sub all the heavy cream with milk to make the sauce lighter?

I would highly suggest against it. The heavy cream provides the thickness, velvetiness and richness necessary for this recipe – and it also prevents a runny filling from developing.

Can I use store-bought puff pastry?

Yes! For convenience, I often use store-bought puff pastry. Choose a good-quality butter-based crust, and if frozen, thaw it as directed and keep it chilled until ready to bake. Puff pastries come round in France, and I know most come square in the US/Canada: no worries here, you can simply cut the sheet round to fit your pie dish.

If you’d like to try homemade, I recommend Sally’s Baking Addiction puff pastry recipe—it’s simple, buttery, and delicious.

How can I make it gluten free?

While I haven’t done this myself, yes you can! You’ll need to find yourself a gluten-free pie crust (many brands offer this now) and use a gluten-free thickening replacement for the ¼ cup of all-purpose flour used in the sauce, such as cornstarch or rice flour.

How do I prevent the pie top from browning too quickly?

Good question, all ovens are different and some may bake more from the top, browning your pie top more. If the top browns too fast (usually after 20–30 minutes), loosely cover it with foil. This allows it to keep baking without over-browning.

Can I make this pie ahead of time?

Yes! The filling can be made up to a day in advance and stored in the fridge. Assemble with the puff pastry just before baking. You can also freeze the fully baked pie — it reheats beautifully.

How long does this chicken and leek pie keep?

Store leftovers in the fridge for up to 4 days. Let the pie cool, then cover tightly or place in an airtight container. Reheat in the oven at 350°F (180°C)—avoid the microwave to keep the crust crisp.

For freezing, cool completely, wrap well, and freeze for up to 2 months. Bake straight from frozen: cover with foil and heat at 375°F (190°C) for 35–40 minutes.

Serving Suggestions

• Pair with a crisp green salad with mustard vinaigrette.
• For a heartier meal, serve with a Butternut Squash soup, a Roasted Carrot Soup or Green Beans Almondine on the side.
• A glass of dry white wine (like Chardonnay or Sauvignon Blanc) is a perfect match.

Recipe Tips & Variations you can try

• Make ahead: The filling can be prepared 1 day in advance. Store it in the fridge and assemble with the pastry crust just before baking.
• Seasonal add-ins: Mushrooms, carrots, or even spinach work beautifully in this pie.
• Individual pies: Divide the filling into ramekins or mini dishes and top each with puff pastry for single-serving pies.

I hope you enjoy this Creamy Chicken and Leek Pot Pie as much as I do.  If you have any questions or feedback, please leave a comment—I’ll be glad to assist.

Chicken and leek pot pie

Print Recipe

Serves: 8 Prep Time: 30 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 3 voted )

Ingredients

600g chicken meat (21 ounces), cooked, shredded or chopped
200g bacon (4 strips/7 ounces), cut into ¼-inch-thick slices
2 leeks (whites only), cleaned and sliced thinly in half-rounds
2 celery stalks, chopped
2 garlic cloves, minced
¼ cup (30g) all-purpose flour
2 tbsp butter
1 cup (250ml) chicken stock, ideally low-sodium
1 tsp dried thyme
1 bay leaf
1 tbsp Dijon mustard
½ cup (120ml) heavy cream
1 ½ cup (375ml) milk (whole or 2 %)
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp grated nutmeg
1 (13-oz [370-g]) packet ready-rolled puff pastry
1 egg

Instructions

1. Cook the bacon. In a large pan over medium heat, cook the bacon (or lardons) until crisp, about 5 minutes. 
2. Sauté the aromatics. Add the garlic, celery, and leek. Cook for 6–7 minutes, stirring occasionally, until softened and fragrant (but not browned).
3. Build the base. Add the butter and let it melt. Sprinkle in the flour and stir to coat the vegetables—there should be no visible white flour left. Slowly whisk in the chicken stock, then stir in the milk, cream, thyme, and bay leaf. Simmer for 2–3 minutes, until the mixture thickens slightly.
4. Add the flavor. Stir in the Dijon mustard, shredded chicken, nutmeg, salt, and pepper. Cook for another 2–3 minutes until everything is well combined. The filling should be creamy and chunky. If it’s too thin, simmer a bit longer; if too thick, loosen with a splash of cream. Remove the bay leaf.
5. Prepare the filling. Transfer the mixture to the bottom of a deep pie dish and smooth the top with the back of a spoon. Let it cool for at least 30 minutes—this helps the pastry stay crisp when baking.
6. Preheat the oven. Heat your oven to 350°F (180°C) and position a rack in the middle.
7. Top with pastry. Roll out the puff pastry and cut it into a circle the same size as your pie dish, using the dish (or a plate) as a guide. Cut a small hole in the center—this allows steam to escape during baking. Optional: For a thicker, more defined crust edge, cut a long strip of "leftover" pastry and press it along the inner rim of the dish before adding the top. Lay the pastry circle over the pie and gently press the edges to seal. Brush the surface with the beaten egg yolk.
8. Bake for 40–45 minutes, until the pastry is puffed and deeply golden.
9. Rest and serve. Let the pie sit for about 10 minutes before serving—this gives the filling time to set.

The post Creamy Chicken and Leek Pot Pie appeared first on Pardon Your French.

While it may look impressive, this recipe is surprisingly simple and wonderfully forgiving. With just a bit of stuffing and rolling, you’ll have a dish that’s just as perfect for a cozy family dinner as it is for a special occasion.

What is Cordon Bleu?

A classic French favorite, Cordons Bleus are tender pieces of meat wrapped around ham and cheese, then breaded and baked or fried to golden, melty perfection. While they’re most often made with chicken, you’ll also find delicious versions using pork or veal.

The name Cordon Bleu means “blue ribbon” in French—a symbol of excellence in cooking. In the 19th century, it referred to elite chefs from aristocratic circles who wore a blue ribbon on their uniforms. Over time, the term came to describe any talented cook. As for why this particular dish carries the name… well… the origin is still a bit of a mystery.

Some say the recipe was born in the traditional bistros of Lyon, others claim it hails from Switzerland—where cheese-stuffed meats are a staple in Alpine cuisine. Either way, it’s now a beloved staple of the French culinary repertoire.

Crispy, melty, savory, and comforting—Cordon Bleu was always a treat at the school cafeteria when I was a kid. As an adult I stopped eating it for a while, turned off by the bland, mass-produced versions from supermarkets. But once I started making it from scratch at home, everything changed.

I’m so happy to share this recipe with you, and I hope it brings as much joy to your table as it does to mine!

Ingredients you’ll need for making Homemade Chicken Cordon Bleu

Here’s what you’ll need to make traditional French Chicken Cordons Bleus at home.

• Chicken. You need two large chicken breasts, skinned and deboned. The chicken breasts are sliced lengthwise and pounded to be flatter and welcome the stuffing.
• Ham. Paris ham is ideal for making cordon bleu. Its thin, flexible slices fold easily to fit inside chicken breasts without tearing. Also known as Jambon de Paris, this lean, unsmoked, and mildly flavored ham is sold fully cooked and ready to eat. In France, it’s a staple in every grocery store and butcher shop. In North America, it’s less common but often available at the deli counter. Ask your butcher or deli for thin (but not shaved) slices of “Paris ham” for best results.
• Cheese. Classic Cordons Bleus call for a cheese that melts smoothly but holds its shape. Traditional recipes use Emmental or Gruyère—both are nutty, mildly sharp, and melt beautifully without becoming too runny. If you can’t find these, Swiss cheese or Jarlsberg are excellent substitutes. Avoid overly soft cheeses like brie or mozzarella, as they tend to leak out during cooking. Slices should be thick enough to stay in place, but not so bulky that they make rolling difficult.
• Egg, flour, breadcrumbs. These are the three ingredients we need for the breading. The outer crunch is what makes a Cordon Bleu so satisfying!
• Butter and oil. Once breaded, the stuffed chicken breasts are quickly pan fried in a mix of butter and oil. Butter provides a rich taste while the oil raises the cooking temperature, preventing the butter from burning and allowing the Cordons Bleus to crisp up beautifully.
• Parsley. I like to add a sprinkle of fresh parsley on the plate for freshness. 

Step-by-Step Instructions

1.Cut chicken breasts: Slice each chicken breast horizontally – most of the way through –  stopping just short of cutting them in half. The breast should open like a butterfly.

2. Pound the chicken breasts: Place them between two sheets of plastic wrap and pound gently to an even thickness.

3. Layer the Filling: Lay a slice of ham and cheese on each fillet. Roll the meat tightly.

4. Bread the Cordons Bleus: Dredge in flour, dip in beaten egg, then coat in breadcrumbs. For best results, chill the rolls for 15-20 minutes before cooking.

5. Cook: Pan-fry the cordons bleus in oil and butter until crisp and golden, and finish by baking in the oven until golden brown and cooked through.

Frequently Asked Questions

What’s the difference between a Cordon Bleu and Chicken Kiev?

Both are stuffed and breaded dishes, but chicken Kiev uses herbed butter instead of ham and cheese.

Can I use different cheese or meat?

Absolutely. Chicken is traditional in French recipes, but veal and pork are common too. As for the cheese, try Swiss cheese, Jarlsberg or even white Cheddar as more affordable options.

Can I freeze Cordon Bleu?

Yes! Cordon Bleu freezes well after being cooked and cooled. Wrap them tightly individual in plastic wrap and place in a Ziplock bag. To enjoy, thaw in the fridge overnight and warm back in the oven for 15-20 minutes at 350°F (180°C).

My cooking tips for perfect Chicken Cordon Bleu

• Pound the meat evenly. Use a meat mallet or a rolling pin to pound the meat to an even thickness (about ⅓ inch). This ensures even cooking and easier rolling.
• Seal the edges: When assembling and closing the cordons bleus, make sure you seal the edges well to prevent the cheese from oozing out. Leave a rim around the filling, fold the sides of the bottom part of the chicken breast over the filling before closing with the top part. Optional: You can also secure the ends with toothpicks or kitchen twine, and remove them after cooking.
• Double-dip for extra crunch: This is optional, but I love an extra crispy Cordon Bleu! For an extra crispy crust, dip in egg and breadcrumbs twice. This gives a thicker, golden coating after frying or baking.
• Chill before frying: After breading, refrigerate the Cordons Bleus for 15–20 minutes. I find this helps them hold their shape and prevents cheese from oozing out too much. I tested this with and without chilling, and the result is always best with this short chilling period.
• Use a meat thermometer: Here’s a recipe where a meat thermometer comes super handy! You need to cook the chicken until the internal temperature reaches 165°F (74°C) to ensure the meat is fully cooked but still juicy.
• Let rest before slicing: Allow the cooked Cordons Bleu to rest for 5 minutes before cutting. This helps the juices redistribute and prevents the cheese from spilling out too quickly.

Serving Suggestions

Cordons bleus are rich and flavorful, pair them with a classic French side like a Potato Gratin Dauphinois or lighter options like Green Beans Almondine, Ratatouille or a Classic Vegetable Tian. Personally, I love to serve them with a simple mixed green salad with Dijon Vinaigrette. The bright acidity of the vinaigrette cuts through the richness of the cheese and ham.

I hope you’ll love this Chicken Cordon Bleu recipe as much as I do! If you have any questions, please leave a comment. 

More French Chicken recipes you may like: 

• Classic French Coq Au Vin Rouge
• French Roast Chicken (Poulet Rôti)
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce
• French Chicken And Mushroom Pie

Chicken Cordon Bleu

Print Recipe

Serves: 2 Prep Time: 25 Minutes Cooking Time: 14 Minutes 14 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2 large chicken breasts
½ tsp salt
2 slices Paris ham
4 slices Hard Mountain cheese (Emmental or Gruyère)
1 large egg, room temperature
1/4 cup (30g) all-purpose flour
1/2 cup (60g) dried breadcrumbs, unseasoned
2 tbsp (28g) unsalted butter
1 tbsp (15ml) extra virgin olive oil
1 to 2 tbsp fresh parsley, stemmed and chopped

Instructions

1. Take the chicken breasts out of the fridge one hour before you start to allow to drop in temperature slightly. 
2. Place the chicken breasts on a clean working surface. Using a sharp knife, cut both of the chicken breasts horizontally most of the way through, stopping just short of cutting them in half. Open the chicken breasts out into a heart shape, cover them with plastic wrap and then, using a rolling pin, gently flatten the chicken by pounding it until it is roughly ⅓ inch thick. Salt chicken on both sides.
3. Remove plastic wrap, and place one slice of cheese, one slice of Paris ham and another slice of cheese on top onto one half of each chicken breast. Leave a ¼ in (0.6cm) rim all around; if needed cut or fold the cheese and ham so they fit nicely onto the breasts.
4. Fold one half of the chicken breast over the other half, press down lightly. Make sure you seal the edges well: to prevent the cheese from oozing out, fold the sides of the bottom part of the chicken breast over the filling before closing with the top part.
5. Prepare three shallow plates in front of you. Fill the first one with the 1/4 cup of flour. Break the egg into the second one and whisk it with a fork. Fill last plate with the ½ cup dried breadcrumbs.
6. Take one assembled chicken breast and roll it into the first bowl of flour, to coat it evenly on both sides. Coat it in the egg mixture and finally roll it into the breadcrumbs to coat evenly on both sides. Pass the chicken back into the egg mixture and back into the breadcrumbs for a second coating. Repeat with the second chicken breast. Place cordons bleus in the fridge for 15 minutes.
7. Pre-heat your oven to 350°F (180°C). Line up a baking sheet with parchment paper.
8. In a large frying pan, heat up the butter and olive oil on the lowish end of medium heat until the butter is melted and foaming. Place the cordons bleus into the pan and gently cook for 2 minutes. Flip on the other side and cook for 2 minutes. Carefully transfer the cordons bleus onto the prepared baking sheet and bake for 10 more minutes. The cordons bleus are ready when the chicken is cooked through (at 165°F/74°C)  and cheese starts to ooze out.
9. Take out of the oven and let rest for 5 minutes. Sprinkle with fresh parsley and serve. 

The post Chicken Cordon Bleu appeared first on Pardon Your French.