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.

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.

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.

From the classic Coq Au Vin, to the Chicken Marengo and French Roast Chicken, here is a roundup of my favorite French chicken recipes from the blog. These are sure to please your family and guests this season.

Let me know in the comments if you’ve made one (or several) of them, and which one is your favorite. Enjoy, and bon appétit !

Chicken Fricassée with Shallots and Bacon

A French Chicken Fricassée is the perfect combination of simplicity and comfort.This French classic featuring chicken seared in butter and then braised in white wine, likely knows as many variations as there are grandmothers in France – and for good reason. It is a simple single-pot recipe that uses humble ingredients, comes together easily and is very versatile. With shallots and bacon, this version of a Chicken Fricassée is deliciously sweet, salty, and full of comfort.

Make the recipe

Lemon Chicken Thighs in White Wine Sauce

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.

Make the recipe

French Chicken And Mushroom Pie (Tourte)

Known as a “Tourte”, this homemade French Chicken and Mushroom Pie is a comfort food classic through and through. It features two flaky sheets of puff pastry (homemade or store bought), encasing a creamy filling of mushrooms, bacon and chicken breast pieces, flavored with thyme and Dijon mustard. This is a wonderfully hearty dish, perfect for autumn or winter.

Make the recipe

French Chicken Marengo

Chicken Marengo is a classic French dish named after the Battle of Marengo, a victory for Napoleon’s French troops in 1800. This saucy one-pot dish is a tasty combination of chicken thighs braised in a white wine, tomato and mushroom sauce – livened up with orange zest. This is a wholesome meal to serve for your family or dinner guests, and is guaranteed to please.

Make the recipe

40 Cloves of Garlic Chicken

40 Cloves of Garlic Chicken is a beloved French classic that delivers rich flavor with comforting simplicity. Juicy chicken pieces, mellow roasted garlic, white wine and fresh herbs simmer together to create a deeply aromatic sauce. As the garlic slowly cooks, it turns sweet and buttery.

Make the recipe

Classic French Coq Au Vin Rouge

Quintessentially French, Coq Au Vin Rouge (literally “rooster in red wine”) is an iconic dish from the rustic cooking repertoire of France. Made from a whole chicken cut into 8 pieces, with bacon, mushrooms and carrots, it is traditionally cooked using Burgundy red wine, resulting in its signature purplish sauce.

Make the recipe

Chicken Breasts in Creamy Mushroom Sauce

Behold this quick and simple recipe: chicken breasts cooked in a creamy mushroom sauce! It is a simple dish that can be made in a single pan or skillet, filled with so much flavor and comfort for a warming dinner. Best of all, it can be on the table in about half an hour, making it the perfect square family meal for any day of the week. 

Make the recipe

French Roast Chicken

Known as Poulet Rôti, a French Roast Chicken is an unbeatable favorite in any household to wrap up the week. In true French fashion, mine is full of garlic, herbs and lots of butter – sneaked both under and over the skin before cooking and basted with plenty more during cooking. The result is succulent flavors, juicy meat all around and a crispy golden skin.

Make the recipe

Chicken Cordon Bleu

One of the most beloved classics of French cuisine, Chicken Cordon Bleu is the ultimate comfort food – tender, juicy chicken wrapped around savory ham and gooey cheese, all tucked inside a golden, crispy coating.

Make the recipe

Creamy Chicken and Leek Pot Pie

If you love cozy comfort food with a touch of French flair, this is the one. This Creamy Chicken and Leek Pot Pie features a combination of creamy leeks, tender chicken, a creamy Dijon-spiked sauce and flaky puff pastry: pure heaven in a dish!

Make the recipe

Coq Au Vin Blanc

Quintessentially French, Coq au Vin (literally “rooster in wine”) is a mastodon of our cooking repertoire. Made from a whole chicken cut in 8 pieces, with bacon, mushrooms and carrots, it is traditionally cooked using red wine resulting in a purple-ish sauce. But its “Blanc” version, using dry white wine, is lighter, with brighter flavors and is just a little bit more elegant, if you ask me. 

Make the recipe

Creamy French Tarragon Chicken

Chicken, fresh tarragon, cream and white wine are no strangers to a French kitchen – and they all come together wonderfully in this classic French-bistro fare. This creamy French Chicken Tarragon, known as “Poulet à l’Estragon”, is a simple one-pan recipe that’s both comforting and fresh tasting. Chicken thighs are first browned and braised in white wine for tenderness. Cream is then added for extra richness. But it’s really fresh tarragon, a staple herb in French cooking with assertive aniseed-like notes, that gives the distinctive flavor to this unique dish. 

Make the recipe

French Hunter’s Chicken Stew

A classic from the French repertoire, this Chicken Chasseur is a stew originally born from hunters returning home with their bounty of small game and wild mushrooms. In this classic version of the dish, bone-in chicken pieces and loads of mushrooms are braised in tomato sauce with white wine and fresh herbs, with a big dollop of butter to enrich the sauce at the end.

Make the recipe

Poule Au Pot (Chicken in a pot)

Literally named “Chicken in a Pot”, Poule Au Pot is a traditional Sunday dinner in France. This rustic yet healthy dish consists of a whole chicken cooked with vegetables in a flavorful broth (no store-bought stock needed!). For such a simple recipe, the result is an incredibly flavorful dish, with fall-off-the-bone chicken guaranteed every time!

Make the recipe

Bacon-Wrapped Chicken Breasts in Grape Sauce

Literally named “Chicken in a Pot”, Poule Au Pot is a traditional Sunday dinner in France. This rustic yet healthy dish consists of a whole chicken cooked with vegetables in a flavorful broth (no store-bought stock needed!). For such a simple recipe, the result is an incredibly flavorful dish, with fall-off-the-bone chicken guaranteed every time!

Make the recipe

If you try any of these French Weeknight Chicken Recipes, let us know! Leave a comment, rate them, and don’t forget to tag a photo @pardonyourfrench on Instagram. Bon appétit !

The post 15 French Chicken Recipes for Weeknight Dinners appeared first on Pardon Your French.

The Poule au Pot is a specialty hailing from the Southern French Pyrénées mountains – although it is largely embraced throughout the entire country. Alongside Beef Bourguignon and Coq au Vin, it is one of the most iconic recipes of French Country Cooking.

The story goes…

In the 17^th century, King Henry IV of France promised to the French “a chicken in every pot” every Sunday, as the country was facing terrible famines caused by the long-lasting wars of religions. Since then, the Poule au Pot has remained in the minds of French people as a humble, convivial dish that’s meant to unify and please everyone over the traditional French Sunday meal.

A very simple way to cook a whole chicken

Traditionally, Poule au Pot is made with a “poule” (a hen). The use of this larger poultry yields a richer, more complex tasting dish. But since hens have become harder to find and more expensive nowadays, the recipe is now almost exclusively made with chicken.

Many agree that Poule au Pot is in fact one of the easiest ways to cook a chicken. It requires little skill and preparation, and guarantees a juicy, perfectly tender chicken flavored by a fragrant vegetable broth. Because the whole chicken cooks in broth for a lengthy time, it is indeed almost impossible to mess up.

Poule au Pot is a very simple dish that takes about 2 hours and 30 minutes to cook. It is thus a dish best made on weekends where you can devote a few hours to being home and pop your head into the kitchen occasionally to check on the pot.

Some cooking tips: 

That said, here are a few extra tips to build even more delicious flavors in this simple dish.

• I often try and get a standard-size chicken for this recipe, which in France is about 1.75kg/4lbs. You can of course opt for a smaller or bigger chicken (if it fits into a pot), keeping in mind that cooking time may need to be adjusted slightly.
• Take the chicken out of the fridge at least one hour before you start this recipe. This will allow the meat to come closer to room temperature. This will help avoid any thermal shock, which will toughen the meat, when placed in the simmering broth.
• Don’t be afraid to season this dish generously. Like most soups and chicken dishes, make sure to salt the broth when you start cooking and adjust seasoning at the end if needed and to your liking.
• If you can get your hands on organic vegetables (carrots, turnips), keep the peels on as they will add extra flavor to the broth. Simply make sure you scrub them first with a vegetable brush.
• Keeping the spices and herbs simple is all you need to build classic French flavors: cloves, black peppercorns, thyme, and bay leaves. But you can of course add your own twist to the broth by adding a few slices of fresh ginger, two or three star anise, or even a lemongrass stalk cut in half lengthwise.
• Although not traditional, a few new potatoes are lovely in this recipe too. Simply cut them in half and add them alongside the rest of the vegetables.
• I like to keep the leaves of the celery stalk to later garnish the finished dish. It will also add a nice crunchy component and a fresh zing.

How to serve Poule au Pot?

Poule au Pot is traditionally served on its own and enjoyed as a substantial soup. You place a whole chicken piece (ie. leg or breast) into each bowl, add a few vegetables and cover it with broth. You can also go the extra mile and shred the whole chicken before dividing it into each bowl and adding the vegetables and broth.

Poule au pot is also often served atop a bed of cooked white rice and/or with a few slices of crusty country bread on the side.

How to store Poule au Pot  

After making and enjoying Poule au Pot – if you have any leftovers – you can store them in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 3 days. Reheat your soup portions on the stovetop or in the microwave.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave.

You may also like:

• Beer-braised Spiced Pork Shanks
• Classic French Beef Bourguignon
• French Roast Chicken
• Chicken and Mushroom Pie (Tourte)
• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion

Poule Au Pot (Chicken in a pot)

Print Recipe

Serves: 6 Prep Time: 10 Minutes Cooking Time: 2 Hours 30 Minutes 2 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

1 whole chicken (1.75kg/4lbs)
1 whole onion, peeled and poked with 5 cloves (spice)
3 whole garlic cloves, peeled
1 leek, cut into 3 pieces
1 celery branch, cut into 3 pieces
3-4 carrots, peeled and cut in half
4 turnips, cut in half
1 tsp whole black peppercorns
5 sprigs of thyme
1 bay leaf
Salt, freshly ground black pepper to taste

Instructions

Step 1 - One hour before cooking, remove the chicken from the fridge and place it on the countertop, to allow it to lose its chill.

Step 2 - Prepare your vegetables. Take your onion and poke 5 cloves (spice) into its flesh, using the sharp end of the clove. Peel and cut the remaining vegetables as described in the ingredient list. Put aside.

Step 3 - Place the chicken into a pot that is large enough to contain the chicken, and later, all the additional vegetables, plus a good amount of water.

Step 4 - Fill the pot with enough water to the point that the top of the chicken's breast is covered with water. Turn heat to high and bring to a boil. Once the water starts simmering, you should notice some yellowish/brown foam rising to the top of the pot. Using a spoon or ladle, skim this foam and dispose of it. When the pot comes to a boil, lower the heat to medium, add the vegetables, herbs and spices. Turn the heat back up to high to re-boil the water.

Step 5 - Continue to skim any foam that may appear. The foam will stop forming after a few minutes. Once the entire pot comes back to a boil, lower the heat to medium-low, cover with a lid, and simmer for 2 hours and 30 minutes, undisturbed.

Step 6 - After this time mark, taste the broth and adjust seasoning (salt, pepper) if needed. The chicken should now be fully tender and seemingly falling apart. Turn off your stove and carefully remove the chicken from the pot onto a plate. Allow to cool for 10-15 minutes.

Step 7 - Once slightly cooled, cut the chicken into pieces (or shred) and transfer into serving plates. Place a few vegetables around and pour broth over.

Enjoy as is, over top of cooked white rice and/or with fresh country bread.

The post Poule Au Pot (Chicken in a pot) appeared first on Pardon Your French.

What is a French “Tourte” Exactly? 

In France, the term “Tourte” is commonly used to designate a savory two-crusted pie. A Tourte usually includes a filling of meat and/or vegetables, encased between two layers of pastry – either puff pastry or pastry dough. 

Tourte is a very popular winter dish in France, with countless regional variations. Some of its most famous ones include the “Bisteu” from Northern France (filled with potatoes slices and bacon, a recipe you can find in my cookbook), the “Tourte Lorraine” (filled with white-wine marinated ground pork and veal), or the “Tourte Niçoise’, a sweet variation filled with Swiss chard and pine nuts and topped with icing sugar to serve as a dessert.  

This French Chicken and Mushroom Pie isn’t affiliated to a particular region, but is very popular all throughout France, especially in the Fall and early Winter. Unlike typical American or British chicken pot pies that usually include carrots, celery and peas, the French version traditionally features mushrooms in a creamy sauce, flavored with Dijon mustard and herbs. 

This recipe is a staple in our household – it is always a hit!

The Recipe

The flaky buttery crust, the creamy sauce, the tender chunks of chicken, the salty bacon, the flavorful mushrooms… This French Chicken And Mushroom Pie (Tourte) truly is French comfort food at its best! 

And what I really love about this recipe is that you can use a few shortcuts, if you want. You can cook chicken breasts for the occasion or just use leftover roast chicken (or even turkey) if you have some. You can make your puff pastry from scratch or use a ready-made one for convenience (which I often do). 

While this recipe features multiple steps, the instructions are straightforward and easy to complete. Before diving into it, I wanted to give you answers to some of the most common questions you may ask about this recipe.  

Common Questions

What chicken pieces can I use? 

For convenience, I think using boneless, skinless chicken breasts is ideal. A satisfying chicken pot pie should yield a chunky filling. So using breasts, I suggest you cut the chicken in big chunks that are at least 1-1.5 inch (2.5-3.5cm) in size. And because they will bake further in the creamy sauce, they will remain tender. 

Can I substitute the chicken breasts?

Yes, this pie can also be an excellent way to repurpose leftover cooked chicken (or even turkey!). So, if you made a roasted chicken yesterday, you could use the leftover meat. To do so, use the exact same quantity of chicken meat (deboned, skinned: 510g), cube it and simply skip step 1 and 3 in the recipe – since your chicken will be already cooked. 

Can I use a store-bought puff pastry crust?

Yes, absolutely. For convenience and to save time, I honestly often rely on store-bought puff pastry. When shopping for the puff pastry, make sure to get a good quality double pastry (or two packets of single sheets). If frozen, thaw according to package instructions before cooking and keep the packets in the fridge until ready to cook. 

If you’re up for making a from-scratch puff pastry, I recommend the rough puff pastry recipe from Clotilde Dusoulier. It is easy to make, uses lots of butter (in true French fashion) and turns out great. 

What dish is best for this pie? 

A 9” (23cm) diameter pie dish is best for making this recipe. You can also use a low-sided cast iron skillet or even a 9″ round cake pan. 

How to prevent the bottom of the crust from getting soggy? 

Not having a soggy crust mostly depends on the quality of your filling: it shouldn’t be soupy. When making your filling, aim for a thick, creamy texture – not liquidy. Coming off the stove, right before filling the crust, the filling should be fairly “tight”.  

How to prevent the tourte from browning too quickly?

After 20-30 minutes of baking, if you think the top of your tourte is browning too quickly, place a sheet of foil loosely over the top. The pie will continue to bake but this will prevent the top from over-browning. 

How long can you keep this Chicken And Mushroom Pie? 

Any leftovers? You can keep the tourte in the fridge or in the freezer. 

• Keep it in the fridge: let the tourte cool completely before placing it in an airtight container or covering it tightly with foil. Store it in the fridge for up to 4 days. Reheat the tourte in the oven, at 350°F (180°C). I don’t recommend re-heating it in the microwave as the crust will become soggy. 
• To freeze: let the tourte cool completely before placing it in an airtight container and freeze for up to 2 months. Remove from the freezer 30 minutes before baking (no need to thaw completely). Bake covered with foil for 35-40 minutes at 375°F (190°C).  

Cooking notes and substitutions: 

• Cremini mushrooms are traditionally used for making this recipe, but you can opt for other seasonal mushrooms if you like, such as chanterelles. 
• Puff pastry warms up quickly and can get sticky, so keep each sheet rolled in the fridge up until you need it. Act fast when rolling it out and transferring it into the dish.

I hope you’ll love this Chicken And Mushroom Pie as much as I do! If you have any questions, please leave a comment. 

More 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 (Tourte)

Print Recipe

Serves: 8 Prep Time: 30 minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 17 voted )

Ingredients

3 boneless, skinless chicken breasts (about 170g each)
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 tbsp (60g) unsalted butter, divided
200g bacon (4 strips/7 ounces), cut into ¼-inch-thick slices
1 lbs (450g) mushrooms (cremini and/or various types), sliced
¼ tsp freshly ground black pepper
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
6 tbsp (50g) plain/all-purpose flour
3/4 cup + 1tbsp (195ml) chicken stock (ideally, low sodium)
3/4 cup + 1tbsp (195ml) milk (2% minimum)
2 tbsp Dijon Mustard
1 tsp dried thyme
2 (13-oz [370-g]) packets ready-rolled puff pastry
1 egg yolk
1 tbsp (15ml) milk

Instructions

Step 1 – 1 hour prior to cooking, rinse the chicken breasts under cold water and pat-dry thoroughly with paper towel. Cut them into 1-1.5 inch (2.5-3.5cm) cubes and season with salt and pepper. Set aside, at room temperature.

Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a large frying pan. Add the bacon 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 the chicken cubes to the pan and cook for 7-8 minutes until mostly cooked. Set aside onto a plate and cover with foil.

Step 4 – Add one tablespoon of butter to the pan. Add the sliced mushrooms, season with black pepper, and cook for about 10 minutes, until the mushrooms are cooked and lightly browned. Set aside onto a plate.

Step 5 - Add one last tablespoon of butter to the pan. Add the garlic and onion, and cook for 2-3 minutes, stirring occasionally until translucent. Add the flour and stir to coat the onions and garlic. Start pouring in the chicken stock very slowly, in small additions. Stir continuously until the sauce thickens – make sure there are no lumps left before you start pouring in more stock. Let the liquid simmer for a few seconds to thicken further.

Step 6 – Start pouring in the milk very slowly, in small additions. Stir continuously until the sauce thickens to a creamy consistency. Stir in the Dijon mustard and thyme. Taste and adjust seasoning if needed, with salt and pepper.

Step 7 – Turn the heat to low and add the bacon bits, mushrooms, and chicken pieces to the cream. Stir to coat evenly. Set aside.

Preheat your oven to 410˚F (210˚C) with a rack in the middle.

Step 8 - Line a deep 9-inch (23cm) pie dish with parchment paper. Unroll the first sheet of pastry and place it on the bottom. Don’t worry about the edges that hang over the dish. Poke the sheet all over with a fork. Pour the chicken filling into the dish and spread it out.

Step 9 - Unroll the second sheet of pastry and place it over the top of the filling. Press the edges together tightly to seal – removing any trapped air as you do so. Roll up the hanging pastry sheet edges together towards the center to create a thick, well-bound outer rim.

Whisk together the milk and the egg yolk, and brush it atop the pie. With the tip of a sharp knife, score a 1-inch (2.5cm) circle in the center of the pastry lid, for the steam to escape from while baking.

Bake the pie for 20 minutes. Lower the temperature to 350˚F (180˚C) and bake for another 20 minutes, until the top looks crisp and golden.

Let cool for at least 15 minutes before serving.

The post French Chicken And Mushroom Pie (Tourte) appeared first on Pardon Your French.

The Traditional “Poulet Rôti du Dimanche”

Not a specific recipe, “Poulet rôti” simply refers to the classic Sunday roast chicken in France. The French absolutely love their Poulet Rôti du Dimanche! I rekindled with this Sunday tradition since moving back home, and can’t look back. We sometimes pick a ready-made rotisserie chicken from one of the stands of our marché (farmers’ market). But more often than not, we like to take the time to make our own, using this recipe – and it never disappoints.  A must for your repertoire !

Building French Flavors

This roast chicken utilizes simple ingredients that give it the true flavors of a French Poulet Rôti : butter (lots of it!), lemon, garlic and Herbs de Provence. 

First the chicken gets slathered with butter both inside and outside the skin. This gives the meat a moist, succulent texture and a rich taste, while making for crisp, brown skin as well. Next, the chicken is stuffed with lemon wedges and whole, unskinned garlic cloves. Keeping the lemon in big wedges (vs. slices) and garlic cloves whole (vs. unskinned and/or minced) ensures they flavor the chicken nicely from the inside, without being too overpowering. 

Lastly, the chicken is basted with garlic-infused butter (yes, more butter!) and Herbs de Provence. This typical mix of dried herbs often used in French cooking includes savory, marjoram, rosemary, thyme and oregano. Herbs de Provence mix can be found online, in specialty stores or bulk stores. But if you can’t find it, you can easily make your own mix at home. Use an equal amount of each dried herb and mix. Keep it in a sealed jar or in a tied up pouch, for months.

Also in French fashion, the chicken is cooked on a bed of root vegetables. 

There you have it – butter, lemon, garlic and herbs de Provence are my staple ingredients to build an authentic tasting French roast chicken. 

That said, beside quality ingredients, making a delicious French roast chicken relies on 3 key concepts :

• Trussing the chicken properly.
• Basting the chicken with lots of butter.
• Setting the right cooking time.

Here is a closer look at these 3 steps to master the classic “Poulet Rôti”. 

Trussing the Chicken for Even Cooking

Trussing means tying the chicken with twine into a compact bundle. By pressing the wings and legs close to the body, this ensures the bird will be evenly cooked from end to end. While it may sound somewhat unnecessary to do, I urge you to take the time to truss your chicken! This is a 5 minute-step that truly makes for a more succulent, well roasted chicken. 

For trussing, you simply need butcher twine. There are many resources online that explain how to truss a chicken. I personally recommend this video from Jacques Pepin, which is simple and straightforward. 

Basting the Chicken 

Basting is the process of covering the surface of the chicken (or turkey or any other roast) with a liquid, while it is roasting. The liquid can be melted butter, cooking juices or any type of sauce or marinade (ie. barbecue sauce, jam, etc). Basting is meant to keep the meat hydrated while it cooks, resulting in a moist and juicy chicken. This is particularly beneficial when roasting white meats – such as chicken or turkey- that tend to dry while cooking. 

For this recipe, the chicken gets basted with garlic-infused melted butter. This gives the chicken an incomparably moist, tender texture with a succulent taste. The butter also has the quality of making the skin of the chicken golden and crackly. 

How to Baste the Chicken? 

1. Melt the butter in a small saucepan. When melted,  let it infuse with the garlic for a few minutes. 
2. Prepare your tool: for basting, you can either use a turkey baster (relatively easy to find and cheap), a large cooking brush or simply a ladle. You also need to have a cooling rack ready on your counter and oven gloves for taking the chicken in and out of the oven as quickly as possible. 
3. Baste the chicken out of the oven. When ready, you do not want to baste the chicken directly into the oven, as the door will be open for too long and you will lose heat. Instead, open the oven, transfer the dish onto the cooling rack and close the oven door immediately. 
4. Act quickly. Use the baster, brush or ladle to apply a thin layer of melted butter over the meat, and transfer the chicken immediately back into the oven.
5. Basting should be done every 20 minutes until the chicken is fully cooked. 

How Long to Roast a Whole Chicken? 

Naturally, the cooking time for a whole chicken varies based on how big is your chicken. To figure out how long you should cook it, there is a simple rule: a whole chicken needs 20 minutes at 390° F/200°C per pound (1 pound/lbs=455gr) , plus an extra 20 minutes at the end. 

So if you are cooking a 2.75lbs (1.25kg) chicken, you will need 20 minutes x 2.75 = 55 minutes. Plus, add 20 extra minutes, so = 1 hour and 15 minutes. 

Another easy way to find if your chicken is cooked through is by using a meat thermometer. At the end of the cooking time, insert the meat thermometer into the thicker part of the thigh: the chicken is done if it hits 165°F. If the temperature is lower, continue roasting the chicken and check again 5 minutes later. 

After taking the chicken out of the oven, you should also let the chicken rest for at least 15 minutes, covered with foil, before serving it. This allows for the heat and juices to distribute evenly, which makes for tender meat. 

Any Leftovers? 

• In the refrigerator: store the leftover chicken pieces in an airtight container in the fridge for up to 4 days. Reheat the meat in the microwave or in the oven. 
• In the freezer: store the leftover chicken pieces (bone removed) in an airtight container and place it in the freezer for up to 3 months. To reheat, let the chicken thaw in the fridge overnight (at least 12 hours). Once completely thawed, heat it through in the oven. 

Cooking Notes and Substitutions: 

• Take the chicken out of the fridge at least 1 hour prior to cooking it, to allow it to get close to room temperature. 
• Salt the chicken at least 1 hour prior to cooking it, to allow the salt to penetrate the meat. 
• I like to season a whole chicken with 2 teaspoons of salt, not more. Some recipes call for more, but I find it too salty for my taste. If you are afraid 2 teaspoons won’t be enough to your taste, you can use up to 4 teaspoons. 
• Take the butter out of the fridge a few hours prior, so it is soft and at room temperature. 
• This recipe is tailored for a medium chicken (about 2.75lbs/1.25kg), but it is adaptable. Refer to the section above “How long to roast a whole chicken” for adjusting the cooking time. 
• Make sure you choose a baking dish large enough to host the whole chicken with the root vegetables around it. The edges of the dish should be at least 2-inches high. 
• Let it rest. Once cooked, let the chicken rest for at least 15 minutes. This ensures all the heat and juices get distributed evenly throughout the meat.

More Chicken recipes you may like: 

• Chicken and Mushroom Pie (Tourte)
• Classic French Coq Au Vin Rouge
• 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

I hope you’ll love this French Roast Chicken (Poulet Rôti) as much as I do! If you have any questions, please leave a comment. 

French Roast Chicken (Poulet Rôti)

Print Recipe

Serves: 6 people Prep Time: 20 Minutes Cooking Time: 1 hour 15 minutes 1 hour 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 9 voted )

Ingredients

1 medium chicken (about 2.75lbs/1.25kg), skin-on
2 tsp salt
4 tbsp (56g) unsalted butter, at room temperature
1 whole lemon, cut in 4 wedges
4 garlic cloves, whole and unpeeled
3 sprigs rosemary
1 tsp freshly ground black pepper
For the Vegetables:
2 cups root vegetables, roughly chopped (potatoes, carrots &/or parsnips)
¼ tsp salt
1/4 tsp freshly ground black pepper
2 tbsp Extra virgin olive oil
1 tsp lemon zest
2 garlic cloves, whole and unpeeled
¼ cup (60ml) water
For Basting :
4 tbsp unsalted butter
2 garlic cloves, peeled and smashed
¼ tsp freshly ground black pepper
½ tsp Herbs de Provence

Instructions

Step 1 – One hour prior to cooking, take the chicken out of the fridge. Rinse it thoroughly under cold water and place it on a cutting board. Pat the whole chicken dry with paper towels, making sure you get into all the nooks. It is important to get the chicken as dry as possible so the chicken browns properly. Season the chicken with salt, including inside the cavity, under the wings and between the breasts and the legs. Let the chicken sit on the board for 1 hour.

Pre-heat your oven to 390° F/200°C with a rack in the middle.

Step 2 – Cut the 4 tablespoons of room temperature butter into small chunks. Using your index finger, gently lift the breast skin of the bird and place little butter chunks under the skin atop the breasts (about 2 tablespoons). You may have to slightly "push" to separate the skin from the meat - be gentle. Cover the outside of the bird with the rest of the butter, covering the breasts, legs and wings. 

Step 3 – Stuff the chicken with the lemon wedges, 4 garlic cloves and a sprig of rosemary.

Step 4 – Truss the chicken. Season it all over with black pepper (underneath too).

Step 5 – In a roasting pan or large baking dish, combine the root vegetables, salt, black pepper, extra-virgin olive oil and lemon zest. Toss to coat evenly. Place the bird in the pan, onto the vegetables. Garnish pan with remaining rosemary sprigs and garlic cloves. Add ¼ cup (60ml) water at the bottom of the dish and place in the oven.

Step 6 – Bake the chicken in the oven for 20 minutes, until the skin starts to turn gold.

Step 7 – Meanwhile, melt the butter in a small sauce pan over low heat. Add the smashed garlic, black pepper and Herbs de Provence and let it infuse.

Step 8 – After the first 20 minutes mark, take the pan out of the oven and baste the chicken (see: "how to baste the chicken" section above). Place the chicken back into the oven immediately. Baste the chicken every 20 minutes or so.

Step 9 – After 1 hour and 15 minutes (total cooking time), check if the chicken is cooked: a meat thermometer should read 165°F/64°C or juices should run clear when chicken thigh is pierced with a skewer or pointy knife. Take the pan out of the oven, leave the vegetables in the pan and place the chicken onto a cutting board. Cover it with foil and let it rest for 10-15 minutes before carving. Give a toss to the vegetables – you can place them back in the oven if you feel they aren’t crispy enough for your liking.

The post French Roast Chicken (Poulet Rôti) appeared first on Pardon Your French.

A perfect family meal 

This recipe is all about keeping things quick, simple and with no fancy ingredients. Boneless, skinless chicken breasts, cremini mushrooms and crème fraiche come together to create a very satisfying, crowd-pleasing dish. It is ready in just 30 minutes, for a perfect family meal any day of the week. 

I love to make it in a large skillet to fit loads of mushrooms and 4 chicken breasts. But you can easily halve the recipe to make it for two, in a smaller pan. 

Make sure you have crusty bread on the side for mopping up the delicious sauce!

How to cook juicy chicken breasts in a pan ? 

Boneless, skinless chicken breasts are a very popular cut of poultry. However, it is known for being tricky to cook as it can turn tough and dry pretty quickly.  So, here are a few tips I learned from my years of cooking to help you achieve perfectly cooked and juicy chicken breasts. Use these tips and techniques to cook the chicken breasts for this recipe when nestled with the mushrooms. Or you can simply use them for cooking chicken breasts on their own, and in any other recipes. 

• • Ideally, breasts shouldn’t be thicker than 1-inch, to cook evenly. If your chicken breasts are too thick, cover them with a plastic film and use a mallet or rolling pin to pound them down until thinner. 
  • Take the chicken breasts out of the fridge at least 2 hours before you cook them. This will allow the meat to come to close to room temperature, so it doesn’t have thermal shock when placed on a hot pan – which usually makes for tough meat. 
  • Sprinkle a few drops of lemon juice onto the chicken breasts and rub it in. The lemon juice helps tenderize the chicken. This works well for lean cuts like chicken breasts. 
  • Salt your chicken 2 hours beforehand 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.
  • Cook chicken breasts on a pre-heated pan set to medium-high heat. 
  • Do not move the chicken breasts around while they cook (this is essential!).
  • Cook chicken breasts for 7-8 minutes on each side, or until internal temperature reaches 165F/74C. 
  • When the chicken breasts are finished cooking, let them rest for 5 minutes before serving. This allows for the heat to distribute evenly and for meat to relax. 

Cooking Notes & Substitutions: 

• Find Crème fraiche at the grocery store, next to sour cream and whipping cream. Two of my favorite brands I recommend are Liberte and Maison Riviera.
• You can substitute the crème fraiche for heavy cream (35% M.F.). However, I don’t recommend substituting it for sour cream, half-and-half or even milk. These don’t contain enough fat and will curdle due to high heat in the sauce. 
• Cremini mushrooms are traditionally used for making this recipe, but you can opt for other seasonal mushrooms if you want, such as porcini or chanterelles
• You can use another cut of chicken if you would like, such as chicken quarters or thighs. Keep in mind you may need to adjust the cooking time. 

How to store Chicken breasts in creamy mushroom sauce? 

Any leftovers? You can keep it in the fridge for up to 3-4 days. 

• In the refrigerator: let the the dish cool completely and store it in an airtight container in the fridge for up to 3-4 days. Reheat your portions on the stovetop on low heat, so the sauce doesn’t separate. 
• I don’t recommend freezing this dish. Saucy dishes made with dairy don’t handle the thawing process very well.

More Chicken recipes you may like: 

• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Simple Chicken Marengo with mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken thighs with garlic and onion

I hope you’ll love this Chicken Breasts in Creamy Mushroom Sauce as much as I do! If you have any questions, please leave a comment. As a side, you can serve this recipe with simple rice, Green Beans Almondine or Gratin Dauphinois.

Chicken Breasts in Creamy Mushroom Sauce

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 26 minutes 26 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 7 voted )

Ingredients

4 boneless skinless chicken breasts
1 tbsp (15ml) lemon juice
¼ tsp salt
½ tsp freshly ground black pepper
6 tbsp (84g) butter
1 medium onion, peeled and minced (or 2 shallots)
½ lbs (227g) button mushrooms, washed and sliced
1/2 cup (125ml) chicken stock (ideally low-sodium)
2/3 cup (200g) crème fraiche (35-40%MF)
2 tbsp freshly minced parsley (flat or curly)

Instructions

Make sure you read the cooking notes before you start.

Step 1 – 2 hours prior to cooking, rinse the chicken breasts under cold water and pat-dry thoroughly with paper towel. Sprinkle with lemon juice and rub it in. Season with salt and pepper on both sides. Set aside, at room temperature. Meanwhile, you can prepare the onion (peel, dice) and the mushrooms (wash, slice). 

Step 2 – Heat up a large frying pan (or skillet) over medium-high heat with the butter. When the butter is sizzling, add the onion (or shallots) and cook for 2-3 minutes, stirring occasionally until fragrant. Add the mushrooms, and cook for 4-5 minutes until the mushrooms are softened, but not browned yet.

Step 3 – Nestle the chicken breasts between the mushrooms. Cook for 7-8 minutes, without touching. Flip the chicken and cook for 7-8 more minutes. Transfer the chicken to a plate and cover with foil.

Step 4 – Add the chicken stock to the mushrooms and stir. When the stock is hot, add the crème fraiche and stir. Bring the sauce to a low boil and let simmer for 1-2 minutes until the sauce thickens slightly. Taste and adjust seasoning if needed (salt, pepper). Stir in 1 tablespoon of parsley. Nestle the chicken breasts back into the pan and drape with sauce. Remove from heat and set aside for 5 minutes. Garnish with the remaining 1 tablespoon of parsley.

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