The result is a comforting dish bathed in a succulent, sweet-and-salty sauce that’s slightly syrupy. It’s a perfect choice for a cozy Sunday dinner, yet elegant enough to grace your holiday table as well.

French-style braised pork loin with prunes, cognac and white wine

I’ve been eager to share this traditional French braised pork with prunes recipe with you for quite some time now! It is one of those dishes that perfectly captures the essence of Brittany comfort food. “Porc aux Pruneaux” is a time-honored favorite, enjoyed in homes all across France, but it holds a special place in the heart of Brittany, where pork and prunes are culinary staples.

Today, I’m excited to introduce you to my personal favorite version of this classic: tender pork loin, slowly braised in white wine on the stovetop, paired with a luscious onion and prune sauce. This recipe brings back childhood memories of Sunday family lunches… I have always loved the combination of hearty, savory pork with the natural sweetness of prunes. Though the ingredients are simple and unpretentious, the flavors are truly extraordinary!

Plus, I think it’s always great to have a braised pork recipe in your repertoire, so I truly hope you’ll enjoy this family recipe – it’s one that never fails to impress.

Ingredients you’ll need for this Braised pork loin with prunes

• Pork. I like to use a boneless pork loin (not tenderloin) for this recipe. This is one of the most popular types of roasts you can find at the butcher or the grocery store, and often the most affordable. This cut is from just below the shoulder and usually quite lean. The cylindrical shape of a loin make it easy to cook as heat can be distributed evenly. Most pork loins weigh around 2lbs, which is exactly what you need for this recipe. I highly recommend you purchase a tied pork loin to cook it through evenly. Either ask your butcher to tie it or you can do it yourself. I really like this article with instructions.
• Prunes. 8 oz (220g) of prunes (dried plums) are needed for this recipe. Unpitted is best, but pitted works too – just warn your guests when you serve the dish!
• Cognac or Armagnac. One to two hours before you start the recipe, you soak the dried prunes in a splash of Cognac or Armagnac. This helps “tenderize” the prunes and infuse them with a lovely flavor.
• Onions. Four large white or yellow onions are needed.
• Bacon (or lardons). Traditionally in France, this recipe would be created with “lardons”: thin strips of cured pork belly, very common and readily available in all grocery stores. As an alternative, you can use bacon, cut across the grain into short matchsticks.
• White wine. The braising sauce is made from half white wine and half chicken stock. Choose a wine that is crisp and dry, such as a Sauvignon Blanc, Pinot Grigio or Chardonnay.
• Chicken stock. Ideally, use low-sodium chicken stock. As a substitute, vegetable stock works too.
• Rosemary. One or two large sprigs of fresh rosemary gives a lovely herby hint to the sauce.

Frequently asked questions

What cut of pork do you recommend for this recipe?

I recommend a boneless pork loin for this recipe, which is a lean cut that’s usually affordable. The uniform shape of a pork loin makes it easy to sear on all sides and cook it through evenly when braising.

Can you substitute pork loin for shoulder?

If pork loin isn’t available, you can easily swap it for boneless pork shoulder. While this cut has a bit more fat and marbling, the flavor and texture are quite similar. Since pork shoulder benefits from longer, slower cooking to become tender, just tweak the cooking time in step 4 – instead simmering the pork in the braising liquid over medium-low heat for about 1 hour and 15 minutes instead of 45 minutes, potentially a bit longer if needed.

Which white wine should I use for this recipe?

Braising pork with white wine is an easy way to bring out some amazing flavors in your dish. As it cooks, the alcohol evaporates, and the wine’s flavor really comes through. That’s why picking the right wine matters—otherwise, you might end up with something too sweet or a bit too intense.

For this braised pork loin, I recommend using a white wine that is dry and crisp. 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 is easy to cook with and very versatile.
• Unoaked Chardonnay – this one is slightly richer than the two above.

You shouldn’t reach for a pricy bottle, but not the cheapest cooking wine either. Splurging a little for the white wine will only make your dish taste better!

Can you make this pork loin recipe in a slow cooker?

I don’t recommend using a slow cooker for this recipe. Cooking in a braiser or Dutch oven allows the meat to brown beautifully, enhancing both flavor and appearance. You also need to sear the onions until they’re slightly caramelized, which is hard to do in a slow cooker.

How to serve this braised pork with prunes?

When it is fully cooked, transfer the pork loin onto a serving plate and pour the sauce with the prunes and onions all around it. For serving, slice the pork into thick pieces like pork chops, about ⅓” thick. Place slices on plates and pour the sauce over top.

On the side, you can simply serve rice and/or green beans, or go the extra mile with a Potato Gratin Dauphinois, Green Beans Almondine or Vichy Carrots.

How to store leftovers

• 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.

Audrey’s cooking tips: 

• This is a recipe perfect for 6 people. 
• You need a large heavy bottom Dutch oven or braising pan, with a fitted lid, to make this dish.
• The U.S. Department of Agriculture recommends cooking pork to at least 145°F (74°C).to eliminate any bacteria. But beware that leaner cuts like a pork loin can quickly end up dry or chalky as soon as you go over this temp. To ensure I stay at the right temperature, I like to rely on a meat thermometer.

I hope you’ll love this Braised Pork Loin with Prunes (Porc aux pruneaux) recipe as much as I do. If you have any questions, please leave a comment. 

French recipes for pork: 

• Beer-Braised Spiced Pork Shanks
• Pork Chops with Apples and Cider Sauce
• Pork Chops in Grainy Mustard and Mushroom Sauce
• French Cabbage and Sausage Soup (Soupe Paysanne)

Braised Pork Loin with Prunes (Porc aux Pruneaux)

Print Recipe

Serves: 6 Prep Time: 15 Minutes Cooking Time: 1 Hour 30 Minutes 1 Hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

2 lbs (950g) pork loin, tied
1 ¼ tsp salt
1 ½ tsp black pepper
8 ounces (220g) dried prunes (ideally, pitted)
¼ cup (60ml) Armagnac or Cognac
2 tbsp butter, unsalted
4 medium onions, peeled and sliced in ½ rounds
3 ounces bacon (3 strips/about 100g), sliced into ¼” (0.65cm) thick matchsticks
½ cup (125ml) white wine
½ cup (125ml) chicken stock, ideally low sodium
1 or 2 rosemary sprigs

Instructions

Step 1 - Place the dried prunes in a bowl with  Armagnac/Cognac and stir to coat. Let the prunes soak for 1-2 hours. 

Step 2 - One hour before you start cooking, take the pork roast out of the fridge and season it generously on all sides with 1 teaspoon of salt and 1 teaspoon of black pepper. Leave on the counter to warm to room temperature.

Step 3 - Over medium heat, melt the butter in a large skillet, braising pan or Dutch oven. Add the pork loin and sear for 6-7 minutes per side. Make sure you sear all sides until browned. Transfer pork onto a plate and cover with foil. Do not clean the skillet of fat drippings.

Step 4 - Add the onions, bacon strips, rosemary,  ¼ teaspoon of salt and ½ teaspoon black pepper into the same skillet and sauté for 15 minutes, until the mix becomes fragrant and the onions are lightly caramelized. Add the white wine and chicken stock. When the liquid starts simmering, add the pork back into the pan, cover with a lid and cook for 45 minutes on medium-low heat.

Step 5 - Drain the prunes from the Cognac (or Armagnac) and add into the sauce. Don’t add the alcohol. You can pour it into a glass for sipping. Cover with a lid and cook for 20 more minutes.

Check if the pork is cooked: a meat thermometer should read 145°F (74°C). If it hasn’t reached this temperature yet, let it cook 5 to 10 extra minutes.

Step 5 - Take off the lid, and simmer the sauce for 5-10 minutes until you reach the desired consistency. The sauce should have a slightly syrupy consistency. Taste and adjust seasoning if needed.

For serving, slice the pork roast into  ⅓” thick slices and pour sauce over top of each slice.

The post Braised Pork Loin with Prunes (Porc aux pruneaux) 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.

What is a Chicken “Fricassée”?

A Fricassée is half way between a sautéed dish and a stew. This French classic isn’t a unique recipe but rather a cooking method that can be done in countless variations. The idea is to start by sautéing meat in a pan (in butter) to get it browned and crisp. White wine is then added and the meat gets braised in the oven along with vegetable and aromatics, until tender and full-flavored.

Fricassée is usually made with chicken but can also be made with veal or rabbit. The rest of the recipe is often up to the cook’s discretion – you can add any vegetables or fixings of your choosing. Mushrooms, carrots and onions are pretty common, but the possibilities are truly endless.

Some old-fashioned versions of Fricassée, known as “à l’Ancienne” in French call for thickening the sauce at the end with heavy cream. This of course makes for a richer and creamier sauce. Modern Fricassée recipes often skip the heavy cream to make for a lighter dish.

In today’s recipe, I chose to add shallots and bacon to create a delicious mix of sweet and salty flavors. The shallots turn melty and caramelized while the bacon offers salty bites. I also chose not to add cream to keep it on the lighter side. This makes for a quick, easy, year-round recipe that is full of flavors and absolute comfort.

The ingredients you need for a Chicken Fricassée

1. Chicken thighs. Skin-on, bone-in chicken thighs are my pieces of choice for this recipe – and for any type of wine-braised recipe really. They are so flavorful and turn fork tender when braised.  
2. Salt and pepper. Season the chicken with salt and pepper at least 30 minutes prior.
3. Bacon. Traditionally in France, this recipe would be created with “lardons”: thin strips of cured pork belly, very common and readily available in all grocery stores. As an alternative, we are using bacon, cut across the grain into short matchsticks
4. Butter. Unsalted butter is best. Butter is great to first sear the chicken thighs and give them a nice golden crispness. 
5. Garlic. To create a flavorful base.
6. Shallots. We need 8 medium-size shallots, about 400g.
7. Fresh thyme. To bring typical French flavors.
8. White wine. Opt for a dry, crisp white wine. For more details and wine suggestions, make sure to read the paragraph below.

Overview: how to make this Chicken Fricassée

Here are the directions for making this recipe. You can find the list of ingredients and detailed instructions in the recipe card at the bottom of this article.  

1. Sear the bacon. Start by searing the bacon strips in a skillet until fully cooked. Set aside and keep the fat drippings in the pan, as they will be used to help sear the chicken later as well.
2. Sear the chicken. In the same pan with the bacon drippings, add butter and the chicken thighs. Sear chicken pieces on both sides for a few minutes until golden brown. Set aside.
3. Sear the shallots and garlic. In the same pan, add more butter, the garlic and shallots. Sear for a few minutes until lightly caramelized.
4. Add chicken and braise. Nestle chicken thighs back into the pan. Top off with the white wine, the cooked bacon strips, thyme sprigs and then transfer the pan, uncovered, into the oven for 30 minutes.

Frequently Asked Questions

Which white wine to choose for a Chicken Fricassée? 

Cooking with white wine is a great way to build a  balance of fruity and acidic flavors in your recipe. As you cook your dish, the alcohol evaporates and the flavors of the wine deepens – which is why it is important to choose the right wine, so you don’t end up with a finished dish that is overly sweet or overwhelming.

For a Chicken Fricassée, 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 for cooking a Chicken Fricassée, you want to choose a wine that has a high acidity, which is refered to as “crisp” in wine terminology.

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 is easy to cook with and 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. Also avoid full-bodied, rich and/or oaky white wines (ie. Oaked Chardonnay) which have a tendency 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 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 of the alcohol.

Can I use chicken legs?

Yes, absolutely! Instead of chicken thighs, you can substitute skin-on chicken legs.

More Cooking notes:

• 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.
• 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.
• Use a pot/pan/skillet that can go from the stove-top to the oven.

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 Fricassée with Shallots and Bacon as much as I do! This is a simple yet impressive recipe that you can make year-round. You can serve it with rice, pasta and/or green beans.

More Chicken recipes to try: 

• Creamy French Chicken Tarragon
• Classic French Roast Chicken
• Classic French Coq Au Vin Rouge
• Poule Au Pot (Chicken in a pot)
• French Chicken And Mushroom Pie (Tourte)
• Classic French Coq Au Vin Blanc
• Chicken Breasts in Creamy Mushroom Sauce
• Simple Chicken Marengo with mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken thighs with garlic and onion

Chicken Fricassée with Shallots and Bacon

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 9 voted )

Ingredients

4 chicken thighs, skin-on, bone-in
1 tsp salt
1 tsp fresh ground black pepper
2 slices bacon, cut in fine strips
2 tbsp (28.5g) unsalted butter, divided
2 garlic cloves, peeled and minced
8 shallots (about 400g total), peeled and cut in half (or quarters if too big)
7-8 sprigs fresh thyme
1/3 cup (79ml) dry white wine

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. 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. Add the bacon strips and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the pan.

Step 3 – Add 1 tablespoon of 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 another tablespoon of butter to the pan. When the butter sizzles, add the shallots and garlic. Cook for about 10 minutes, stirring occasionally, until the shallots are tender and lightly caramelized. As you cook the shallots, some may separate and some may keep their layers together - that is perfectly fine. Nestle the chicken thighs back into the pan. Pour the white wine into the pan, top chicken pieces with bacon and thyme sprigs, season to taste with extra black pepper (optional) and transfer the pan into the oven for 30 minutes (uncovered).

Remove from the oven and serve.

The post Chicken Fricassée with Shallots and Bacon appeared first on Pardon Your French.

This is a simple recipe to make at home, equally suited for serving on a weekday or for hosting a dinner. 

Cooking with Rabbit 

If you are new to cooking with rabbit, it is very similar to chicken. Most recipes calling for rabbit can actually be substituted with chicken as it can be prepared similarly. Rabbit just has a slightly more delicate and tender texture, with a slightly more earthier taste. If you enjoy cooking with and eating chicken, you will certainly enjoy rabbit. 

This recipe is meant to use a whole rabbit, cut into 8 serving pieces. Whole rabbits are available in most local butcheries, if not in your local grocery store. They can often be ordered as well, so do not hesitate to ask. And while you are at it, I recommend you also ask your butcher to cut the rabbit into parts for you, which will save you a lot of time. If you do decide to butcher the rabbit yourself, you can watch this video. You can also sometimes find rabbit in grocery or specialty stores, already pre-cut, fresh or frozen. 

Liver, or not 

Optional to this recipe is the use of the rabbit liver. If you buy a whole rabbit, you will obviously have it come with it. And even if you buy rabbit pieces pre-cut and packaged, you will often still receive the liver with it. The idea is to whisk the liver with about 1 tablespoon of white vinegar until it becomes creamy, and add it to the sauce. The liver doesn’t really impart much flavor to the sauce, but it does make it richer and slightly thicker.  

More cooking notes: 

• I recommend you take the rabbit pieces out of the fridge at least 2 hours before you cook them, to allow them to get close to room temperature.
• In France, “lardons” are used in this recipe. Lardons is slab bacon sliced into matchsticks. We’re using bacon here to recreate lardons sticks.  
• For the white wine, I recommend you choose one that is dry and crisp, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris or Pinot Blanc. 
• For better enjoyment while eating this dish, I recommend using pitted prunes. 

I hope you’ll love this Braised Rabbit with Prunes (Lapin aux Pruneaux) recipe as much as I do! 

• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion
• Coq au Vin Blanc 

Braised Rabbit with Prunes (Lapin aux Pruneaux)

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 8 voted )

Ingredients

2 tbsp (28g) unsalted butter
2 tbsp (30ml) Extra Virgin Olive Oil
1.5 kg rabbit, cut into 8 serving parts
1 tsp salt
½ tsp freshly ground black pepper
6.5oz (180g) Bacon – about 6 slices, sliced into 1/2-inch thick matchsticks
2 Shallots, peeled and diced
3 garlic cloves, peeled and diced
1 tbsp all-purpose flour
1.5 cup (350ml) white wine
2 cups (500ml) chicken stock (or vegetable stock)
3 bay leaves
¼ tbsp juniper berries (about 12)
1 ¼ cup (300g) prunes (pitted)

Instructions

Make sure you read the cooking notes before you start. 

Step 1 – At least 2 hours before you start cooking, pat dry the rabbit (with paper towel) and season the rabbit pieces with salt and pepper on both sides. Be generous and make sure to get inside all the nooks and crannies. Set aside to "warm" to near room temperature. You can do your prep work (shallots, garlic, bacon) in the meantime. 

Step 2 – In a large heavy-bottomed Dutch oven or casserole, heat up the olive oil and butter over medium heat. Place the rabbit pieces in (work in batches) and cook for 5 minutes on each side, until the outside is golden. Set aside on a plate. 

Step 3 – Add the bacon strips and cook for about 5-6 minutes, until crisp. Remove the bacon from the Dutch oven with a spatula, so the drippings remain at the bottom, and set the bacon aside. 

Step 4 – Add the shallots and garlic and cook for about 5 minutes, until slightly caramelized.

Step 5 - Add the flour and stir with a wooden spoon until fully combined. Add the rabbit pieces back in. Pour in the white wine and chicken stock. Add the bacon, 2/3 of the prunes (200g), juniper berries and bay leaves. Cover with a lid, lower the temperature to medium low and cook for 45 minutes. 

Step 6 – After the 45 minutes, ensure the rabbit is cooked through by poking a pointy knife in it. It should insert fairly easily. Add the rest of the prunes (100G) and cook for an extra 10 minutes. 

Optional: When adding the last of the prunes, you can add the rabbit liver. Mash up the rabbit liver in a small bowl with a fork, add 1 tablespoon of white vinegar and whisk until creamy. Pour in the mixture into the sauce, mix to combine. 

After the 10 more minutes of cooking, serve over rice. 

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 Appétit!

The post Braised Rabbit with Prunes (Lapin aux Pruneaux) appeared first on Pardon Your French.

The Origin of the Dish

“Coq au Vin” was originally developed to cook the tough meat of an older rooster – and to make it more enjoyable. In many ways, the dish reminds me of “Beef Bourguignon” – a staple recipe of the Burgundy region – as the meat is braised low and slow in wine. But several French regions are claiming paternity of the Coq Au Vin dish – including Burgundy – but also Auvergne, Alsace and Champagne. All around France, the basic components of the Coq au Vin remain the same: chicken on the bone and  wine – with each region using their own local wine, making it an even greater classic of French cuisine, in my opinion.  

The Recipe

This Coq Au Vin Blanc is one of my favorite chicken recipes. I am sharing here my authentic recipe for Coq Au Vin Blanc, with bone-in chicken pieces braised low and slow in white wine and brandy. You will find all the traditional fixings around it, including salty bacon, sweet onions and carrots, plump little button mushrooms, whole glistening shallots and herbs.

This dish has a big reputation, and I am going the very traditional route here. But, you will quickly realize how it is a very approachable recipe. All the ingredients, techniques and instructions are straightforward and easy to complete. Read the cooking notes, take it step-by-step and you’ll be all set for success.

This is a truly delicious, hearty and comforting recipe– yet a little more impressive than your average chicken stew. I think it is perfectly suited for hosting, as it tastes even better the next day. You can make this recipe the day before, and re-heat it before serving. It’s best served over mashed potatoes, large tagliatelle pasta, or white rice. A crusty baguette on the side is mandatory for dunking into the sauce. 

Cooking notes: 

• I recommend you buy the best quality bird you can find. A locally raised and free-range one is ideal. 
• A Coq Au Vin is meant to use a whole bird, cut into pieces. Bone-in pieces truly impart so much flavor to this dish, so I recommend you go this route. You can ask your butcher to cut the chicken into 8 pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts. Or you can do it yourself (it is much easier than what you think!) – you can watch this video to guide you. Make sure you keep the carcass to make chicken stock. 
• I recommend you take the chicken pieces out of the fridge at least 2 hours before you cook them, to allow them to get close to room temperature. Pat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking.
• In France, “lardons” are used in this recipe. Lardons is slab bacon sliced into matchsticks. We’re using bacon here to recreate lardons sticks.  
• For the white wine, I recommend you choose one that is dry and crisp, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris or Pinot Blanc. Although in Alsace, they make “Coq Au Riesling”, using slightly sweeter Riesling wine – and it is truly delicious too! 

I hope you’ll love this Coq Au Vin Blanc recipe as much as I do!

You may also like:

• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion
• Slow-Cooker Beef Bourguignon

Coq Au Vin Blanc

Print Recipe

Serves: 6 people Prep Time: 30 minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 44 voted )

Ingredients

1 whole chicken (about 4lbs), cut in 8 pieces (see cooking notes)
Salt and black pepper, to taste
1 tbsp butter (14g), salted or unsalted
4 ounces bacon (4 strips/115g), sliced into 1/2-inch thick matchsticks
1 yellow onion, peeled and diced
1 garlic clove, peeled and finely chopped
1 large carrot or 2 medium (250g) cut into 1-inch thick rounds
¼ cup (62.5ml) Brandy or Cognac
½ bottle (375ml) dry white wine
1 cup (250ml) chicken stock
8 sprigs thyme
For the mushrooms:
1 tbsp butter (14g), salted or unsalted
227g button mushrooms, whole
6-8 pearl onions or small shallots, peeled
To finish:
1 tbsp butter (14g), salted or unsalted, at room temperature
1 tbsp flour

Instructions

Make sure you read the cooking notes before you start. 

Step 1 – At least 2 hours before you start cooking, rinse the chicken pieces thoroughly and pat them dry all over with paper towel to remove any excess moisture. Season with salt and pepper on both sides. Be generous and make sure to get inside all the nooks and crannies. Set aside to "warm" to near room temperature. You can prep your veggies (carrots, onions, etc.) in the meantime. 

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

Step 2 – In a large heavy-bottom skillet (or oven-safe pan), melt 1 tablespoon of butter and cook the bacon sticks over medium heat for 7-8 minutes until crispy. Set aside on a plate; do not wash the skillet. 

Step 3 – Place the chicken pieces into the skillet and cook for 5 minutes on each side, until the skin is golden. Set aside with the bacon; do not wash the skillet.  

Step 4 – Add the carrots, onion and garlic to the skillet and cook for about 10 minutes, stirring occasionally with a large wooden spoon, until lightly caramelized. Pour in the brandy (or cognac) and chicken stock, wine, and stir to combine – make sure to scrape off the bits from the bottom of the skillet. Add the chicken pieces back into the skillet and top with the bacon and sprigs of thyme. Bring to a simmer, cover with a lid and place in the oven. Cook for 30 minutes, until the chicken is cooked through and no longer pink in the middle.

Step 5 – While the chicken cooks in the oven, melt 1 tablespoon of butter in a pan over medium heat. Cook the mushrooms and shallots for about 10 minutes, until cooked through. 

Step 6 – Remove the chicken from the oven. In a small bowl, mash together 1 tablespoon of butter and 1 tablespoon of flour and stir into the skillet with a fork (lumps may form at first, but they will dissolve as you stir). Add the pearl onions and mushrooms, and simmer over medium heat  for about 10 extra minutes for the sauce to thicken slightly. 

Season to taste with salt and pepper, and serve alongside white rice or mashed potatoes. 

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! 

The post Coq Au Vin Blanc appeared first on Pardon Your French.

In this favorite braised recipe of mine, onions and loads of garlic are caramelized in butter, and plump chicken thighs are seared on the stovetop until crispy. Everything then get braised in the oven in white wine and aromatics. It makes for a delicious combination of sweet and salty flavors, with crisp and melty textures.

It’s such a simple and humble dish, yet full of rich flavors and absolute comfort. You can achieve the whole dish in one pot – if you choose one that goes from the stovetop to the oven – and in under one hour.

How to make these Braised Chicken Thighs with Garlic and Onion

The recipe starts by salting the chicken thighs 2 to 3 hours before you start cooking (leave them on the counter). This allows enough time for the meat to fully absorb the salt, and results in evenly seasoned and moist chicken thighs.

When ready, sear the chicken thighs, skin-side down in an oven-proof pan with olive oil and thyme until golden brown. Flip the thighs and continue searing until nearly cooked through. Transfer the chicken to plate and cover with foil.

The recipe continues with caramelizing the onions and garlic in the same pan, with some butter and using the chicken drippings. When caramelized, the chicken is placed back into the pan along with dry white wine. The dish is finally transferred into the oven for 30 minutes, until perfectly golden and fragrant.

Cooking notes:

• I recommend you salt your chicken beforehand (2 to 3 hours before), to allow the salt to penetrate into 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.
• 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 onions 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 on – in your plate, once the dish is served.
• Instead of chicken thighs, you can substitute skin-on chicken legs.

I hope you’ll love these Braised Chicken Thighs with Garlic and Onion as much as I do! This is a simple yet impressive recipe that is perfect for Fall and Winter. You can serve it with pasta, rice, other types of grains (quinoa, barley, etc.) or green beans.

You may also like:

• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Cod Provençal with Tomatoes, Capers and Olives
• Slow-Cooker Beef Bourguignon

Braised Chicken Thighs with Garlic and Onion

Print Recipe

Serves: 4-6 Prep Time: 10 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 36 voted )

Ingredients

6 Chicken thighs, skin-on, bone-in
1 tsp salt
1 tsp fresh ground black pepper
1 tbsp (15ml) Extra virgin olive oil
7-8 sprigs fresh thyme
2 tbsp (28.5g) unsalted butter
1 large onion, peeled and sliced in half-rounds
6 garlic cloves, peeled (3 cloves diced/3 cloves left whole)
1/3 cup dry white wine

Instructions

Step 1 - Two 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. Set aside, at room temperature.

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

Step 2 - Heat up a large oven-safe frying pan (or skillet) over medium heat with the extra virgin olive oil. When the oil is sizzling, place the chicken thighs, skin-side down, in the pan and sprinkle with the thyme sprigs. 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 and thyme to a plate and cover with foil. Keep the pan hot and do not rinse it (keep the chicken drippings in).

Step 3 - Add the butter to the pan. When the butter is foaming, add the onion and garlic. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. Nestle the chicken thighs back into the pan, on top of the onion. Pour the white wine into the pan and transfer the pan into the oven for 30 minutes (uncovered). 

Serve, over pasta or rice.

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! 

The post Braised Chicken Thighs with Garlic and Onion appeared first on Pardon Your French.