Ingredients for Green Beans Almondine:

• • Green Beans or “Haricots Verts” – Being a French dish, Green Beans Almondine is traditionally made with “Haricots Verts” (French string beans). In comparison with green beans, Haricots Verts are slimmer, longer and straighter. They take less time to cook and often turn more tender. Haricots Verts can be found in most grocery stores in North America, but are slightly more expensive than green beans. As more affordable options, this recipe works perfectly with green beans (as pictured here), string beans or even wax beans. When picking out the beans, look for a vibrant color, little to no blemishes, and a strong “snap” to ensure freshness.

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  • Almonds – Almondine (or amandine) is a French culinary term for an almond garnish. So the almonds truly make the dish here. You can use sliced almonds that are either blanched or unblanched (with skin on). The sliced almonds will be lightly toasted in brown butter to develop further nutty flavors with a delicious crunch. As another option, you can use slivered almonds (same quantities) and toast them as described in the recipe.
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  • Brown butter – Known as “beurre-noisette”, brown butter is melted butter, with an improved flavor brought on by gently cooking it until it reaches a golden brown color. Brown butter develops delicious nutty flavors, which gives Green Beans Almondine such a unique taste. The brown butter is used here to then toast the almonds and coat the beans. It’s important you take the time to make brown butter properly for this recipe – do not skip this step… you won’t regret it!
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  • Shallots – Shallots are a beloved ingredient in French cooking, and they shine in this dish. They have a delicate sweet flavor that pairs perfectly with the nutty brown butter and almonds. When picking out shallots, look for ones that are non-sprouted and that feel dry, firm and heavy for their size.
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  • Garlic – I like to use 4 cloves of garlic, but this measurement is forgiving: you can use less if you would like, or more cloves if you love garlic.
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  • Lemon – This recipe requires the use of both zest and juice, so I recommend you get an organic lemon.

Key steps for Green Beans Almondine:

Green Beans Almondine is a delicious recipe that comes together is less than 20 minutes. It does require a few steps, but they are quick and easy. Take some time to read about these key steps below, so you’ll better understand how this dish comes together.

#1. Blanching the Green Beans. Blanching the beans, means you par-cook them in a pot of boiling salted water until al-dente (crisp-tender). This usually takes about 4-5 minutes. To test the doneness of the green beans, you can take a bite of one: it should squeak between your teeth. It is important the beans are slightly undercooked when done blanching. They will continue to cook later in the fry pan, with the other ingredients.

#2. Making a Brown Butter. While the green beans are being blanched, you can start melting the butter over medium-low heat in a large fry pan. Once all melted, the butter will start to simmer and foam. This should take 3-4 minutes. Eventually the butter will stop foaming. Keep a close eye on it and watch for golden specks to form at the bottom of the pan. Smell the butter for nutty aromas. This should take about 4-5 minutes. Immediately add the toasted almonds and turn the heat to low.

*** Be careful, as it’s easy to go from brown-butter to burnt-butter. If you think you’ve over-cooked or burned the butter, do not overthink it. Dump it and start again. For this recipe, it is best for the brown butter to not be fully brown yet (light gold color is best) before adding the almonds; as the butter will keep cooking with the almonds.

#3. Toasting Almonds in Brown Butter. Take the time to toast the almonds on low heat in the brown butter, stirring occasionally. Sautéing the almonds in butter slowly develops their nutty flavors further and turns them crunchy and golden, but prevents them from burning.  

#4. Add Garlic & Shallots for extra flavor. Once the almond slices are toasted to a golden color, you can add garlic and shallots to the pan. They will both add extra flavor and create a nice mix of crunchy/tender textures to the finished dish.

#5. Tossing Green Beans until glossy. Once the shallots are tender, it is time to add the blanched green beans into the pan. Using tongs, toss them gently until well coated with the brown butter and almond/shallots garnish.

How to prepare Green Beans Almondine ahead of time?

Green Beans Almondine is a great side dish to serve, especially during the Holidays. And, if needed, you can prepare the elements separately and ahead of time, and assemble the dish at the last minute before serving.

1. Blanch the green beans (step 1) and then immediately place them in an ice-bath: a bowl of water with ice-cubes. This will immediately stop the cooking process of the green beans. Once cooled, you can transfer the green beans to a bowl covered with foil or plastic film.
2. Prepare the brown butter and almond garnish (step 2-4)
3. Right before serving, re-heat garnish in a pan and toss the green beans in (step 5), until heated through.

More cooking notes:

• This recipe starts by boiling green beans in water to par-cook them. Do not hesitate to salt the water very generously. This will ensure the beans are seasoned through. They will also retain a vibrant color.
• I wouldn’t say this recipe is complicated but it has several quick steps that should be done simultaneously. Make sure you read the whole recipe through and prepare all the ingredients and equipment in front of you, before starting.

I hope you’ll love this Green Beans Almondine (Haricots Verts Amandine) recipe as much as I do! If you have any questions, please leave a comment. 

More sides you may like: 

• Classic Vegetable Tian from Provence 
• Belgian Endive and Ham Gratin (Endives au Jambon)
• Classic French Gratin Dauphinois
• Leeks with Dijon Shallot Vinaigrette
• Crispy Duck Fat Potatoes

Green Beans Almondine (Haricots Verts Amandine)

Print Recipe

Serves: 6-8 people Prep Time: 10 Minutes Cooking Time: 18 Minutes 18 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

2 lbs (900g) Green beans or Haricots verts, trimmed
Salt
4 tbsp (56g) butter, unsalted
½ cups sliced almonds
3 medium shallots, peeled and finely sliced
4 garlic cloves, peeled and finely minced
1 lemon, zested and juiced
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Step 1 – Bring a large pot of water to a boil and season with salt generously. Add the green beans and blanch for 4-5 minutes until crisp-tender. They should be slightly undercooked and squeaky between your teeth.

Step 2 – Meanwhile, melt the butter in a large fry pan over medium-low heat. Once melted, the butter will start to simmer and foam. This should take about 3 minutes. Eventually the butter will stop foaming. Keep a close eye on it and watch for golden specks to form at the bottom of the pan. Smell the butter for nutty aromas. This should take about 3-4 minutes. Immediately add the almonds and turn the heat to low.

Step 3 – Toast the almonds, stirring occasionally, until golden, for about 2-3 minutes. Add shallots and garlic, and saute for 2 more minutes, until shallot is soft and fragrant.

Step 4 – Using a large slotted spoon or kitchen tongs, transfer the par-cooked green beans directly from the boiling water to the fry pan. Toss them gently until glossy and evenly coated with Almondine garnish. Add lemon zest and juice, and toss again. Season with salt and pepper to taste, and serve.

The post Green Beans Almondine (Haricots Verts Amandine) appeared first on Pardon Your French.

Which white wine to choose for braising?

For this recipe (or for any wine braised chicken recipe really), I almost always recommend using a white wine that is dry and crisp. A “dry” white is any white wine that isn’t sweet. And a “crisp” white is a wine that has a high acidity.   

Some of my recommendations are:

• Sauvignon Blanc– this is my go-to white wine for cooking. It provides a great acidity.
• Pinot Grigio– a neutral white wine, which makes it easy to cook with and is very versatile.
• Unoaked Chardonnay– this one is slightly richer than the two above.
• Dry Marsala– it adds lovely nutty notes and creates a great caramelization.
• Dry Sparkling Wine– it is a light and crisp option. Note that the bubbles dissipate when cooking, so you won’t notice this was a sparkling wine. 

In any case, avoid opting for sweet white wines (ie. Riesling, Sauternes) which will create over-caramelization and/or sweetness to the finish dish. This recipe already relies on peaches to provide a delightful natural sweetness. Also, avoid full-bodied, rich and/or oaky white wines (ie. Oaked Chardonnay) which tend to develop bitter undernotes when cooking.

Lastly, you shouldn’t necessarily reach for a “cheap” bottle, but one that is still drinkable – trust me, it will really make a difference. Forget the “cooking wines” from the grocery store! 

Can you substitute the chicken thighs?

Skin-on, bone-in chicken thighs are my pieces of choice for this type of wine-braised recipes. They are so flavorful and turn fork-tender. However, yes, you can replace chicken thighs for skin-on legs or quarters if you would like. Avoid using chicken breasts as they will likely become too tough after 30 minutes of baking in the oven.

Whether you choose chicken thighs, legs or quarters, leaving the skin on the chicken is essential to this recipe. The chicken will be first cooked, skin-side down, in the pan. The fat from the skin will melt and render into the pan, and be used later to caramelize the shallots and garlic, and as a base for the sauce. It will contribute greatly to building flavors in this dish. You can choose to remove the skin later – in your plate, once the dish is served.

Cooking tips:

• I recommend you salt your chicken beforehand (2 to 3 hours before), to allow the salt to penetrate the meat. 
• Choosing in-season peaches is best. However, do not opt for peaches that are too ripe or soft, or they will turn mushy once baked. You will want to choose peaches that are still firm, so they turn soft yet keep in once piece once baked.
• Use a pot/pan/skillet that can go from the stove-top to the oven.

I hope you’ll love this Wine-braised Chicken with Peaches as much as I do! This is a simple yet impressive recipe that is perfect for Summer. You can serve it with rice and a salad on the side. 

You may also like: 

• Chicken Provençal with Olives and Cherry Tomatoes
• Creamy French Chicken Tarragon (Poulet à l’Estragon)
• Clementine Roast Chicken with Fennel and Honey
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion
• Chicken Fricassée with Shallots and Bacon

Wine-Braised Chicken with Peaches

Print Recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 6 voted )

Ingredients

4 chicken thighs, skin-on, bone-in
1 tsp salt
1 tsp fresh ground black pepper
¼ cup (34g) flour
2 tbsp (28.5g) unsalted butter
2 garlic cloves, peeled and minced
2 shallots, peeled and diced
1/3 cup (79ml) dry white wine
2 peaches, stoned and cut in wedges
2 tbsp (40ml) honey
2 tbsp almond slices
1 tbsp chopped fresh basil leaves

Instructions

Step 1 - 2 to 3 hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. Season each piece with salt and pepper on both sides. Place the flour in a shallow plate and roll each chicken thigh in flour to cover evenly. Set aside and let rest to near room temperature.

Pre-heat your oven to 350°F (180°C) with a rack in the middle.

Step 2 - Heat up a large oven-safe frying pan (or skillet) over medium-high heat and add the butter to the pan. When the butter sizzles, place the chicken thighs, skin-side down, in the pan. Cook for about 8-10 minutes (uncovered) until the chicken skin is golden to golden brown. Flip the chicken thighs and cook for 6-7 more minutes. Transfer the chicken to a plate and cover with foil. Keep the chicken drippings in the pan. 

Step 4 - Lower the heat to medium and add the shallots and garlic. Cook for about 5 minutes, stirring occasionally, until the shallots are tender and lightly caramelized.

Step 5 - Nestle the chicken thighs back into the pan. Pour the white wine into the pan (around the chicken pieces, not on top so the chicken skin remains crispy) and transfer the pan into the oven for 15 minutes (uncovered).

In a small bowl, toss the peach slices with the honey.

Step 6 – Take the chicken out of the oven, and scatter the peach slices around the chicken pieces. Transfer the chicken back into the oven for 15 more minutes (uncovered).

Remove from the oven and sprinkle the dish with almond slices and chopped basil leaves. Serve immediately.

The post Wine-Braised Chicken with Peaches appeared first on Pardon Your French.

The traditional version of the Provencal “croquant” is made with just a few simple ingredients (flour, sugar, butter, eggs), a handful of almonds and flavored with orange blossom. But there are so many variations of it that exist, made with fixings like hazelnuts, anise seeds, candied fruits, etc… and of course, with chocolate, like in today’s recipe. 

Cooking notes: 

• Using roasted almonds (not unroasted) will impart so much more flavor to these twice-baked “croquants” cookies. If you only have unroasted almonds, make sure you take the time to roast them before you start this recipe (instructions in step 1 of the recipe below). 
• Make sure you use soft, room temperature butter. 
• I often use bittersweet or dark chocolate chips for this recipe, but milk chocolate chips are lovely as well. You can also use chopped chocolate (instead of chips). 
• This recipe is easy, but the slicing of the logs (after the first bake) may be the only step that is a little intricate. These cookies are quite delicate right after the first bake, so the slicing can end up very crumbly if not done properly. Make sure you use a very sharp knife (this is essential) and cut the slices with a quick and confident motion. Also, wait about 5 minutes after the logs are out of the oven to slice them. But do not wait any longer or the logs will cool and toughen up, meaning the slicing won’t be as clean. 

I hope you’ll love this Chocolate Almond Twice-baked cookies from Provence (“Croquants”) recipe as much as I do! If you have any questions, feel free to leave a comment. 

You may also like:

• Buckwheat Chocolate Chip Cookies with Sea Salt 
• Breton Salted Butter Sables
• Chocolate chip cookies with fleur de sel 
• White wine Almond canistrelli biscuits from Corsica

Chocolate Almond Twice-baked cookies from Provence (Croquants)

Print Recipe

Serves: Makes about 18 Prep Time: 20 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 8 voted )

Ingredients

150g whole almonds
1/2 cup (100g) sugar
1/3 cup + 2 tbsp (100g) unsalted butter, at room temperature
2 large eggs
2 cups (250g) all-purpose flour
¼ tsp salt
1 tsp baking powder
1/3-1/2 cup (50-75g) chocolate chips (bittersweet, dark or milk)

Instructions

Step 1 – If they aren’t roasted yet, start by roasting the almonds. Pre-heat your oven to 365°F (185°C) and spread the almonds onto a parchment lined baking sheet or a skillet. Roast in the oven for 10 minutes and allow to cool to room temperature. 

Step 2 – In a large mixing bowl, mix together the softened butter and sugar until creamy. Add in the eggs and mix until incorporated. Add the flour, salt and baking powder and mix until just incorporated. Fold in the chocolate chips and almonds, and mix until the dough comes together into a rough ball. 

Pre-heat your oven to 350°F (180°C) 

Step 3 – Transfer the dough onto a floured working surface and divide it into two equals parts. Shape the two parts into two 8"-9” (20-23cm) long logs. Carefully lift them and transfer them onto a parchment lined baking sheet. Flatten them slightly with your hands. 

Bake for 20-25 minutes until lightly golden. 

Step 4 – Take the two baked logs out of the oven (keep on the baking sheet) and allow to cool for 5 minutes. Using a very sharp knife, cut the logs into 0.8”(2cm) thick slices. Lay the slices flat (cut side down) and bake for an additional 20 minutes, flipping the slices after 10 minutes so each side crisps properly.  

Transfer the Croquants to a cooling rack to cool to room temperature.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Chocolate Almond Twice-Baked Cookies from Provence (“Croquants”) appeared first on Pardon Your French.

Resembling a large pancake, this dessert is made with seasonal stonefruits placed in a buttered dish, covered with a flan-like batter and baked until puffy. A “Clafoutis” is in fact the name given to this dessert when made with cherries, while “Flaugnarde” (also spelled Flognarde) is the name given when made with apricots, plums, peaches or apples and pears.  

In this personal variation, I perfumed the batter with almond extract and topped it with shaved almonds for extra-crunch. The rest of the recipe is very classic, and honestly, ridiculously easy to make. The batter has a delectable, soft and tender flan-like texture that melts on the tongue, while the apricots offer big clusters of sweet and tart flavors.

This Apricot Almond Flan is put together in less than 10 minutes and bakes for 1 hour. It is very simple, inexpensive and seasonal. Rustic French baking at its best! 

How to make this Apricot Almond Flan (Flaugnarde)

The recipe begins by making a very simple batter from flour, sugar, eggs and milk. This batter is also flavored with vanilla extract and almond extract.

Apricots are then simply halved and pitted, and placed at the bottom of a buttered baking dish/skillet. I like to use a skillet to create golden, caramelized edges, but you can opt for the baking dish of your liking – be it round, square or rectangular.

The batter is then poured over the apricots, to almost cover them. For extra crunch, I sprinkle a handful of shaved almonds on top. This goes in the oven and bakes until the batter is barely set in the middle (still with a slight jiggle) and the edges are puffed and golden.

The flan will be puffy right when out of the oven, and will deflate as it cools – like a Dutch baby pancake. You can enjoy the Flaugnarde still warm or cool.

My Cooking tips

• This is a simple batter recipe, easily done by hand with a whisk. Although, if the batter ends up being lumpy, you can simply pass it though a fine mesh strainer to get rid of any lumps. You should have a smooth batter with a heavy cream consistency.
• This recipe works well with apricots, peaches or plums. Feel free to adapt it to whichever fruits are in season, just always make sure the fruits are ripe. In the Fall, try this recipe using sliced apples or pears.
• You can skip on the almond extract and shaved almonds if you want to keep the recipe classic and traditional. You can also substitute the almond extract for other flavoring agents, such as a splash of Cognac or Kirsch.

I hope you’ll love this Apricot Almond Flan (Flaugnarde) as much as I do! This is a simple, fuss-free dessert that is perfect to enjoy during the end of the Summer and making the most of stone fruit season. 

I prefer it served warm as it is softer and more comforting – although it is also very good at room temperature or cold (best enjoyed the same day though).

You may also like:

• • Poached Pear Vanilla Yogurt Cake 
  • Orange Yogurt Cake 
  • Breton Pound Cake 
  • Apricot Olive Oil Cake 
  • Cherry Clafoutis

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Apricot Almond Flan (Flaugnarde)

Print Recipe

Serves: 6-8 Prep Time: 10 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 8 voted )

Ingredients

½ tbsp. unsalted butter, for greasing your dish
1 cup (250ml) milk (2% or whole)
3 large eggs
1/4 cup (50g) sugar, plus 1 tbsp for sprinkling on top
1 ½ tsp vanilla extract
1 tsp almond extract
1/2 cup (62.5g) all-purpose flour
1/4 tsp salt
300g medium-sized apricots, halved and pitted
2 tbsp shaved almonds

Instructions

Make sure you read the cooking notes before you start.

Preheat the oven to 350°F (180°C). Generously butter a 8-9 inch circular pie dish or skillet.

In a large mixing bowl, whisk together the milk, sugar, eggs, vanilla and almond extract. Sprinkle the flour and salt gradually, whisking continuously to avoid lumps and until smooth.

Place the halved apricots on the bottom of the prepared dish. Pour batter over top and sprinkle with the shaved almonds.

Bake for 1 hour. The Flaugnarde is done when puffed and brown on the edges, and the center looks set but still with a little jiggle.

Transfer to a cooling rack. The Flaugnarde will deflate as it cools and firm up in the center. 

Serve warm or cool, cut in slices. 

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

Recipe adapted from my Classic-French Cherry Clafoutis and inspired from this article. 

The post Apricot Almond Flan (Flaugnarde) appeared first on Pardon Your French.