The Origin of Potage Crécy

The Potage Crécy is named after the Crécy carrot, an older French carrot variety that has now become rare to find. This carrot was mostly grown in the region of Meaux, east of Paris, and was said to be the best tasting carrot in the country. 

As for the soup, it was said to be enjoyed by English King Edward VII every August 26th, between 1901 and 1910, to celebrate the win of his ancestor Edward the Black Prince at the Battle of Crecy in 1346. The soup, made with Crecy carrots, was allegedly served to British soldiers after their win. 

A Thick, Satisfying Carrot Soup

This Classic French Carrot soup mixes staple ingredients: garlic, onion, carrots, and rice, to create a thick, delicious soup with traditional French flavors. It is quick and easy to make and can be on the table in less than 40 minutes. 

It is light enough that you can have it as a starter before a meal. Yet, it is satisfying enough that you can enjoy it as a standalone meal, with crusty bread on the side

There are of course plenty of ways to spruce up this recipe to twist the flavors: by adding a hunk of fresh ginger, some orange zest, or a swirling in coconut cream for serving … But I will leave those fixings to your liking! 

How to store this Classic French Carrot Soup (Potage Crécy)

After making (and enjoying) this soup, if you have any leftovers, you can store it 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 overnight (at least 12 hours). Once completely thawed, heat it through on the stovetop or in the microwave.

Cooking Notes & Substitutions: 

• If you cook with organic carrots, you don’t necessarily need to peel them. Make sure you give them a good scrub with a vegetable brush and a good rinse. The peel will impart a slightly bitter taste to the soup, which you can balance with a little extra cream. 
• If you buy non-organic carrots from the grocery store, I recommend you peel them before cooking. 
• Although rice really makes the soup, you could substitute with potatoes if you would like (same quantity: 100g, peeled, diced). While the rice takes about 20 minutes to cook, potatoes take about 10-15 minutes. 
• 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.
• As a more affordable option, you can substitute the crème fraiche for heavy cream or half-and-half. 
• If you would like to make this recipe dairy-free, use 1 tbsp (15ml) of olive oil instead of butter and garnish the soup with coconut cream instead of crème fraiche or heavy cream. 
• This recipe requires the use of a immersion hand blender or regular blender.
• This recipes serves 4 medium soup bowls or 6 small bowls.

I hope you’ll love this Classic French Carrot Soup (Potage Crécy) as much as I do! If you have any questions, please leave a comment. As a side, I often enjoy it with a croque-monsieur. 

More Soup recipes you may like: 

• Classic French Lentil Soup
• Provencal Garlic Soup (Aigo Boulido)
• Creamy Leek & Potato Soup (Soupe Vichyssoise) 
• Split Pea Bacon Soup (Potage Saint Germain)
• Smoked Ham Hock Bean Cabbage Soup (Garbure)

Classic French Carrot Soup (Potage Crécy)

Print Recipe

Serves: 4 people Prep Time: 10 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 18 voted )

Ingredients

2 tbsp (28g) butter, unsalted
2 garlic cloves, peeled and diced
1 medium onion, peeled and diced
1.3 lbs (600g) carrots, diced
4 cups (1L) low-sodium vegetable stock
1/2 cup (100g) rice
¼ cup (75g) crème fraiche or heavy cream (35% m.f)
1 tbsp fresh parsley, chopped
Salt and black pepper, to taste.

Instructions

Step 1 - In a large pot (ideally heavy bottom), melt the butter over medium heat and cook the onion and garlic for 2-3 minutes, until soft and translucent but not caramelized yet. 

Step 2 - Add the carrots, stir, and cook for 2 more minutes. Add the rice (100g) and the stock, which should cover the carrots entirely. Bring to a simmer and cook for 20-25 minutes until the carrots are soft and the rice is cooked. Remove from the heat.

Step 3 – Blend the soup (with a hand blender or in a processor) until smooth. If needed, add some of the water to reach desired consistency (I often add about ½ cup, but you can add more/less depending on how thick you like your soup). Add the crème fraiche and stir. Season with salt and black pepper to taste.

For serving, ladle soup into individual bowls and garnish with black pepper, chopped parsley and/or an extra dollop of heavy cream or crème fraiche. 

The post Classic French Carrot Soup (Potage Crécy) 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.

The post Chicken Breasts in Creamy Mushroom Sauce appeared first on Pardon Your French.

It’s rustic, perfect for Fall and a great square meal for the whole family. 

How to cook perfect pork chops

Because they can end up tough and dry if over-cooked, pork chops have a reputation for being difficult to cook – but I assure you they shouldn’t be. This recipe ensures the pork chops will be fully cooked and remain juicy, by adopting a 2-step process. First, the pork chops are seared on the stove-top in butter until golden-brown. This step creates a nice caramelization all around, without cooking through the center. Then, the chops are transferred into a hot oven to finish cooking. This second step, with a gentler heat, ensures the middle of pork chops can fully cook, before the outsides become overdone.   

At this point, I also highly recommend you use a food thermometer to check the internal temperature of the pork chops. When they reach an internal temperature of 140-145°F (60-63°C), immediately take the pork chops out of the oven and transfer them onto a plate/cutting board. Cover them with foil, and the pork chops will continue to cook slightly. Using a food thermometer makes things very easy and basically foolproof – once the pork chops reach a 140-145°F (60-63°C) internal temperature, they are done. 

For this recipe, I recommend you choose bone-in pork chops that are about ¾-1 inch (1.9-2.5cm) thick. These thicker chops, with the bones, will also be less-likely to be overcooked. If you choose boneless and/or thinner pork chops, you will be more likely to overcook them. 

Lastly, make sure you take the pork chops out of the fridge at least 1 hour before cooking them and salt them generously. You want to allow some time for the salt to penetrate the meat and for the chops to warm up close to room temperature. 

Choose baking apples

Just like most baking or cooking projects that include apples, it is best to use baking apples for this recipe. Compared to eating apples, baking apples aren’t as juicy and won’t turn mushy once cooked. Good baking varieties I recommend are Honey Crisp, Jonagold, Braeburn, Mutsu, Pink Lady and Northern Spy. 

The only exception would be for Granny Smith apples. While Granny Smith are usually my go-to cooking/baking apple variety, I find them to be slightly too tart for this recipe. I recommend sticking to red-skinned varieties which are generally sweeter and will caramelize better. 

The apples are to be cut in big wedges and pan-fried in butter until soft inside and caramelized outside. Depending on the apple variety chosen, some may soften more quickly than others, so just make sure you keep an eye on the apples when you cook them. You can check on their doneness by poking a sharp knife in an apple wedge – it should feel soft but not mushy. Stop cooking the apples when they are tender enough but not breaking apart yet.

For the final dish photos, here, I used Honey Crisp apples and the result was perfect. They held their shape very well and caramelized nicely. 

Hard Apple Cider

For this recipe, prefer a dry hard apple cider – not sweet/off-dry. You can buy a can from a grocery store or ideally opt for dry hard cider from a local apple farm. Note that the alcohol from the cider will completely evaporate while simmering. 

I don’t recommend using a non-alcoholic cider for this recipe, as they are often too sweet and won’t create as nice a depth of flavor for the sauce.  

Cooking notes: 

• I highly recommend the use of a food thermometer. Pork chops need to be cooked until they reach an internal temperature of 140-145°F (60-63°C). If overdone, pork chops can end up tough.
• This recipe requires a large skillet/ pan (about 3-3.5qt) that can go from the stove-top to the oven. The one pictured here is 3.5 qt. 
• I love to add a splash of cognac when building the sauce. This enhances the apple flavors and brings more depth to the sauce. However, this step is optional. 
• At the end, the sauce is enriched and thickened with crème fraiche. You can find tubs of crème fraiche at the grocery store near sour creams usually. As a substitute, you can use heavy cream (35% m.f.). 
• This recipe is for 4 servings, but you can easily double the quantities to serve it for 8 people. 

I hope you’ll love this Pork Chops with Apples and Cider Sauce recipe as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Pork Chops in Grainy Mustard & Mushroom Sauce  
• Split Pea Bacon (Soup Potage Saint Germain)
• Caramelized Apple Skillet Cake
• Classic French Beef Bourguignon

Pork Chops with Apples and Cider Sauce

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

For the apples:
1 tbsp (14g) unsalted butter
2 large sweet baking apples, cored and cut into 12 wedges (peeled or unpeeled)
For the pork chops:
1 tbsp (14g) unsalted butter
4 pork chops, bone-in, ¾ to 1 inch thick (6-7 ounces each)
2 tbsp (17g) flour
¼ tsp salt
¼ tsp freshly ground black pepper
For the Cider Sauce:
½ tbsp (7g) unsalted butter
1 shallot or 1/2 medium-size onion, peeled and finely diced
1 cup (250ml) apple cider (hard, dry)
1/2 cup (125ml) chicken stock
1 tbsp (15ml) cognac (optional)
2 tbsp (32g) crème fraiche
1 tsp honey
Salt, Freshly ground black pepper to taste
1 tbsp fresh chive, finely chopped

Instructions

Make sure you read the cooking notes before you start.

One hour before cooking, take pork chops out of the fridge. Season with salt and pepper on both sides, and dust lightly with flour on both sides as well.  Let stand on the counter to allow to warm up to room temperature.

Pre-heat your oven to 375°F(190°C) with a rack in the middle.

Step 1 – For the apples. Heat up a large skillet (or oven-safe frying pan) over medium-high heat and add one tablespoon of butter to the pan. When the butter sizzles, add the apple wedges in a single layer and cook until lightly caramelized, about 2 minutes. Flip apple wedges and cook again until lightly caramelized on the other side. Transfer apples onto a plate, cover with foil to keep warm and set aside. 

Step 2 – For the pork chops. Melt another tablespoon of butter in the same skillet, over medium-high heat. Add pork chops to the skillet and sear for about 3-4 minutes, until golden-brown underneath. Flip the pork chops and sear again until brown underneath. Pop the skillet in the pre-heated oven and cook 10-12 minutes, until pork registers 140-145°F(60-63°C). 

Remove skillet from the oven and transfer pork chops on the plate with the apples, cover with foil and set aside. Do not clean the skillet. 

Step 3 – For the cider sauce. Add ½ tablespoon of butter to the skillet, over medium-high heat. Add the shallots and saute for 3-4 minutes until fragrant and slightly caramelized. Add the cider and scrape the bottom of the pan (with a spatula) to unstick any grease/pork bits. Bring cider to a slow boil and simmer until cider is reduced to a thin syrup consistency – about 5 minutes. 

Stir in the chicken broth, cognac (optional), crème fraiche and honey. Season to taste with salt and black pepper. Add ½ tbsp of fresh chive.

For serving, place pork chops and apples onto a large serving plate or individual plates and spoon the cider sauce over-top. Sprinkle with the remaining ½ tbsp of fresh chive.

The post Pork Chops with Apples and Cider Sauce appeared first on Pardon Your French.

If you’re visiting Alsace in the Summer, you’ll likely find an offering of this Alsatian Blueberry Tart in most restaurants, cafes and B&Bs. It is an iconic dessert from this French region and a tart that locals love to make at home too. It is simple, rustic-looking, delicious and makes do with the abundance of blueberries in late Summer.   

You can find this dessert called by “Tarte aux myrtilles” (myrtille translating to blueberry) or “Tarte aux Brimbelles” – brimbelles referring to the local wild blueberries harvested in Alsace. 

Note: This Alsatian Blueberry Tart recipe was first published on the blog in August 2018. Three years later, I re-worked the recipe slightly, with more blueberries, less sugar and slightly more crème fraiche. I also wanted to update the photos and instructions and add step-by-step photos. 

The crust: a “Pâte Brisée”

To make an Alsatian Blueberry Tart, I find a classic-French “Pâte Brisée” to be the best choice. 

A “Pâte Brisée” is the French version of a standard pie crust, made with a generous amount of butter. In comparison to a “Pâte Sucrée” (traditionally used for a French Lemon Tart) or a “Pâte Sablée” (traditionally used for a French Frangipane Apricot Tart), a Pâte Brisée is made with only flour, butter and water – no sugar or eggs. 

With fewer ingredients, a “Pâte Brisée” is a simpler, quicker pie crust that is more often used for “rustic” desserts (meaning, a little less fancy) that will simply allow the fruits to be the center of attention. Since it doesn’t have any sugar, it also means a “Pâte Brisée” can be used for both sweet and savory pies, be it quiches, fruits tarts or galettes. 

Because the flour and butter are mixed with water (water encouraging the gluten development in the flour), a “Pâte Brisée is sturdier and less sandy, in comparison to a “Pâte Sucrée” or a “Pâte Sablée”. This makes it an ideal crust for fruit tarts, to hold the baked soft fruits without breaking. It is also great for galettes, to avoid having the edges crumble when you fold them over the fruits. Lastly, it is a great crust to work with to create trimming, decorations or lattice-work for the top or edges of a fruit tart – just like this blueberry tart. 

Tips for a great Pâte Brisée”: 

• It is essential to use cold butter and ice cold water to make the dough. Cold butter -not room temperature- will distribute into the flour without softening. And ice-cold water will bind the ingredients together without softening the butter. This ensures little bits of butter are still present in the dough once rolled out, which makes for a most tender baked Pâte Brisée. 
• Do not overmix the dough: stop mixing when it just comes together into a rough ball. Otherwise, your crust likely will end up too tough once baked. 
• The Pâte Brisée needs to be chilled at least 20 minutes before being rolled out. If the dough is too cold and firm when trying to roll it out, let it sit for 5 or 10 minutes. It will warm up slightly, to become easier to roll out. If the dough cracks a bit when you roll it out or transfer it into the pan, do not fret. You can simply wet your fingers lightly under lukewarm water and “rub” the cracks to bind the dough back together. 

The filling: Blueberries with a “migaine” 

What makes this Alsatian Blueberry Tart truly stand out from other blueberry tarts or pies is the quick custard – called “migaine”– that gets poured atop the blueberries right before baking. Sometimes referred to as a flan, a filling or a custard, a “migaine” is a simple mixture of crème fraiche and egg yolks. 

Once baked, the “migaine” turns into a soft flan-like texture that wraps around the blueberries. Its mellow, creamy taste pairs perfectly with the sweetness and acidity of the fruits. Preparing a “migaine” to fill sweet and savory tarts (such as quiches) is quite popular in the Eastern part of France. 

More Cooking notes: 

• Making your own Pâte Brisée will make a big difference for this Alsatian Blueberry Tart.  This recipe will give you enough for a 9-inch (22.9cm) tart pan and you will leftover dough to create some decorations if you would like – such as lattice designs for the top, braids for around the edge of the tart or cutouts. Decorations are fun to make, but optional. 
• I recommend you use a tart pan with a removable bottom, which will support the crust when lifting your tart.
• Although it wasn’t easy to find up until a few years ago, Crème fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Two of my favorite brands I recommend are Liberte and Maison Riviera.

I hope you’ll love this Alsatian Blueberry Tart as much as I do! If you have any questions, please leave a comment. 

You may also like: 

• Blueberry Almond Financiers 
• Blueberry Lemon Yogurt Loaf
• Peach Blueberry  Galette 
• Peach Crème Fraiche Streusel Tart
• Apricot Frangipane Tart 
• Fresh Peach Yogurt Cake

Alsatian Blueberry Tart

Print Recipe

Serves: 8-12 Prep Time: 1 hour Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

For the Pâte Brisée: 

2 cups (250g) all-purpose-flour
1/2 cup (1 stick/125g) unsalted butter, cold and cubed
A pinch of salt
1/4 cup (50ml) cold water (approximate)

For the filling: 

1 1/2 dry pint (about 3 cups/570g) fresh blueberries, washed and dried
¼ cup (about 70g) crème fraiche
2 egg yolks
2 tbsp (25g) sugar

Instructions

Make sure you read the Pâte Brisée tips and cooking notes before you start. 

Step 1 – Prepare the Pâte Brisée. Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough just comes together into a rough ball (about 1/4 cup of water); do not over-mix or your crust will end up tough. Add a few more splashes of water if you feel the dough is too crumbly - but try to keep the water to a minimum. Too much water will also make your crust tough. Wrap the dough in a plastic wrap and chill for about 20 minutes.

Pre-heat the oven to 390ºF (200ºC) with a rack in the middle. Butter and flour a 9-inch tart pan. 

Step 2 – 20 minutes later, take the dough out of the fridge. Transfer it onto a lightly floured surface and roll it out to circle of 16-inch (40cm) in diameter (about 1/6 inch thick). Drape the dough over your rolling pin and transfer it to the tart pan. Cut the excess off around the edges. Poke the bottom of the crust evenly with a fork (10-12 pokes). You can keep the excess of dough for another baking project or use them to do decorations. 

Step 3 - In a small bowl, whisk together (with a fork) the egg yolks and crème fraiche until combined and lump-free. 

Step 4 - Evenly scatter the blueberries onto the crust. Pour the egg yolk + crème fraiche mixture over top and toss gently until the blueberries are evenly coated. Sprinkle with 2 tablespoons (25g) of sugar.  

Optional: At this point, brush any crust decorations with and egg wash (1 egg yolk mixed with 1 tbsp [15ml] milk). 

Bake for about 40 minutes, until the crust is golden brown and the blueberries are bubbling.

Transfer onto a cooling rack and let cool for at least 15 minutes before enjoying. Enjoy warm or cooled. 

 

The post Alsatian Blueberry Tart (Tarte aux Myrtilles Alsacienne) appeared first on Pardon Your French.

I love how this tart doesn’t need to look perfect, yet makes for an elegant seasonal dessert to wrap up a Summer meal. 

I originally spotted this recipe on Martha Stewart’s website, before seeing an adaptation of it on Smitten Kitchen – a great cooking blog that I have been following a while. Made with peaches (one of my favorite Summer fruits) and crème fraiche (one of my favorite ingredients) I knew I had to try this recipe – and it did not disappoint.

After working my way a few times around the recipe, I instinctively adapted it to better suit my taste. I chose to switch the crust for my go-to Pâte Sablée recipe: a crisp and buttery French short crust that is the perfect vessel for fruits. I added some quick rolled oats in the streusel mix for extra crunch and also sprinkled some on the bottom of the crust to prevent it from becoming soggy during baking.

If you are familiar with this blog, you likely already tried my Pâte Sablée recipe used in my Apricot Frangipane Tart and in my Classic French Strawberry Tart. 

More cooking tips:

• Making your own Pâte Sablée (“sandy” shortcrust pastry) will make a big difference. Don’t skip the chilling time in the fridge and remember to work quickly – avoid the crust from getting too warm or it will become sticky.
• This recipe will give you enough for a 9-inch (22.9cm) tart pan. I recommend you use a tart pan with a removable bottom, which will support the crust when lifting your tart.
• Use fresh seasonal peaches (canned peaches are almost always too sweet, unless they are homemade). Choose ripe, tender peaches – ideally yellow, instead of white – as yellow peaches have a better acidity which contrasts nicely against the tang of the crème fraiche. The peaches shouldn’t be too firm to the touch, although not mushy nor blemished. When slicing them in half, the stones should remove easily. If they are difficult to remove – the peaches aren’t ripe enough.
• Although it wasn’t easy to find up until a few years ago, Crème fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Two of my favorite brands I recommend are Liberte and Maison Riviera.
• Like most fruit tarts, this Peach Crème Fraiche Streusel Tart is best enjoyed the day of, or the day after being made, but no later. 

I hope you’ll love this Peach Crème Fraiche Streusel Tart as much as I do! If you have any questions, please leave a comment. 

More recipes with Peaches: 

• Wine-braised Chicken with Peaches 
• Fresh Peach Yogurt Cake 
• Peach & Blueberry Galette
• Poached Peaches with Raspberry Sauce & Vanilla Ice Cream (Pêches Melba) 

Peach Crème Fraiche Streusel Tart

Print Recipe

Serves: 8-10 Prep Time: 1 Hour Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

For the Pâte Sablée:
1 ¼ cup (155g) all-purpose flour
½ tsp salt
¼ cup (50g) sugar
½ cup (1 stick/125g) unsalted butter, cold and cut in small cubes.
2 egg yolks

For the Streusel:
¼ cup (50g) sugar
2 tbsp (11.5g) quick rolled oats
¼ tsp salt
6 tbsp (47g) all-purpose flour
¼ cup cold (1/2 stick/ 62.5g) unsalted butter, cold and cut in small cubes

For the filling:
1 1/2 pounds ripe (5 medium) peaches, pitted and cut in 8
2 tbsp (25g) granulated sugar
2 tbsp (11.5g) quick rolled oats
¼ cup (about 70g) of crème fraiche

Instructions

Step 1 – Prepare the Pâte sablée. In a large bowl, combine the all-purpose flour, salt and sugar. Add the cubed butter and mix the ingredients together using your hands (rub between your palms) until you get a crumbly, sandy texture and pea-size bits of butter are still visible. Add the egg yolks and combine until the dough comes together into a ball. Wrap in plastic film and chill for 30 minutes.

Pre-heat your oven to 400°F(205°C) with a rack in the middle. Butter and flour a 9-inch springform tart pan.

Step 2 - Take the Pâte sablée out of the fridge. Place it between two large sheets of parchment paper and roll it out to a 5mm (0.2inch) thickness. Line the tart pan bottom and sides with crust – don’t worry if the crust tears, you can easily patch it together and press to seal. Trim the edges all around and poke the bottom evenly with a fork.

Step 3 – Par-bake the crust. Place one of the sheet of parchment paper on top of the tart shell and fill it with pie weights or dried beans. Bake the crust for 10 minutes. Take the crust out of the oven, set aside on a cooling rack and remove the pie weights. Let cool. Turn the oven temperature down to 375°F (190°C).

Step 4 – Make the Streusel. In a medium bowl, combine the sugar, quick rolled oats, salt and all-purpose flour. Add the cold, cubed butter and mix into the dry ingredients, using your fingertips (or a pastry blender) to crumble the butter pieces, until you get a coarse crumbly texture.

Step 5 – Assemble the tart. In a large bowl, toss the peach wedges with 2 tablespoons of sugar and set aside. Sprinkle 2 tablespoons of rolled oats all over the bottom of the par-baked crust. Add about 2 tablespoons of crème fraiche on top, in small dots evenly placed all over the bottom crust. Sprinkle with 1/3 of the streusel mixture.

Place the peach wedges in the crust, in a circular pattern, with cut-sides facing the bottom. Make sure the wedges are nice and tight, and if needed, cut some wedges in half to fill any holes. The whole crust should be covered with peaches, but it doesn’t need to look perfect.

Dot the peaches with the rest of the crème fraiche and sprinkle with the rest of the streusel.

Bake the tart for 50 minutes. The crust and streusel should be golden brown, and the crème fraiche should be bubbling when you take the tart out of the oven. Transfer onto a cooling rack and let cool for at least 15 minutes before serving.

Enjoy warm or cooled.

This recipe is an adaptation from Martha Stewart and Smitten Kitchen. 

The post Peach Crème Fraiche Streusel Tart appeared first on Pardon Your French.

French cucumber salad with crème fraîche – a cool, creamy summer favorite

This French cucumber salad is one of my go-to recipes when the weather turns warm. It’s the kind of dish I crave on hot summer days—or when I need a quick, refreshing side that doesn’t require much fuss. Light, crisp, and creamy, it’s a staple at French barbecues, picnics, and potlucks for good reason.

At its heart, it’s a simple chilled cucumber salad. Thinly sliced cucumbers are tossed with fresh herbs and a pinch of seasoning—but what really sets it apart is the crème fraîche. That’s the French twist. Rich, tangy and ultra-creamy, crème fraîche gives this salad a velvety texture and depth that yogurt-based dressings just can’t match. It coats the cucumbers beautifully without breaking down or getting watery, which means the salad stays fresh and satisfying even after sitting for a bit.

This is one of those effortless recipes that feels a little fancy, but comes together in minutes. It’s perfect alongside grilled meats, crusty bread, or even on its own as a light lunch.

Every time I make it, I’m reminded why French home cooking is so effortlessly elegant—and why this cucumber salad has earned a permanent spot in my warm-weather rotation. Enjoy!

Ingredients you’ll need for this French cucumber salad recipe

• Cucumber. You’ll need one large and crisp cucumber for this recipe. I recommend an English or Persian cucumber which have a thinner skin and fewer seeds. Both varieties are readily available in grocery stores in the Spring and Summer. Choose a firm, vibrant green cucumber.
• Shallot. Tangy, crisp diced shallot to bring a nice tang and crunch. Shallots are traditional in this French recipe, but you can opt for half of a red onion as well.
• Fresh herbs. Chopped dill and a generous handful of chives brings all the freshness to this salad.
• Dressing. The juice from ½ a lemon and crème fraiche make this simple, yet delicious salad dressing.
• Seasoning. Salt and black pepper are simple seasonings for this salad. Don’t be afraid to have a generous hand on the salt. Cucumbers taste truly livens with salt!

How to make this Cucumber Salad recipe

1. Prepare the cucumber: Wash and slice the cucumber thinly. I recommend using a mandolin for ease but you can do it with a very sharp knife too.
2. Combine ingredients: In a large bowl, mix the cucumber slices with finely chopped shallots, lemon juice, herbs and seasonings.
3. Add crème fraîche: Fold in the crème fraiche.
4. Chill and serve: Let the salad sit in the fridge for at least 10–15 minutes before serving for the best flavor.

Frequently Asked Questions

Can I prepare this cucumber salad ahead?

You can put all the ingredients together (except the crème fraiche) and store it in the fridge, covered. When ready to serve, stir in the crème fraiche and let the salad sit in the fridge for 15 minutes.

What’s the best cucumber variety for this recipe?

Use fresh, firm cucumbers such as English cucumbers or Persian cucumbers. They have fewer seeds and a crisp bite, perfect for this salad. Both varieties have a thin skin, so they don’t need to be peeled. I recommend this article if you’d like to know more about English and Persian cucumbers. 

I don’t recommend using American cucumbers, which are shorter and wider than English cucumbers. They have a thicker skin that tastes more bitter and they contain more seeds in the center, meaning thin slices don’t hold very well.

Can I substitute sour cream or yogurt for crème fraiche ?

I don’t recommend it. The creaminess and tanginess of the crème fraiche makes this salad! 

What can I serve with cucumber salad?

This French cucumber salad is a great side dish for grilled chicken, steak or roasted fish. You can serve it during BBQs or bring it for a potluck or a picnic.

Cooking notes

• Chives and dill are traditionally used in this French-style Cucumber Salad. You can get creative and try and add some parsley or fresh tarragon if you feel like it.
• My Cucumber Salad recipe is on the lighter side, and I usually use only ¼ cup of crème fraiche for 1 cucumber. You can use up to 1/3 cup of crème fraiche if you yearn for a creamier salad.

More French Salad recipes to try: 

• Classic French Lentil Salad
• French-Style Potato and Green Bean Salad
• Classic French Celery Root Remoulade
• Grated Carrot Salad
• Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise)
• Pickled Herring and Potato Salad (Harengs Marinés Pommes à l’Huile)
• Classic French-Style Potato Salad
• French-Style Couscous Salad (Taboulé)
• Authentic Niçoise Salad

French Cucumber Salad with Crème fraiche (Concombre à la Crème)

Print Recipe

Serves: 4 Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

1 large cucumber
1 small shallot, peeled and diced
1 tbsp chopped fresh chive
3 tbsp chopped fresh dill
½ lemon, juiced
¼ cup (about 70g) of crème fraiche
½ tsp coarse sea salt
½ tsp black pepper

Instructions

1.  Using a mandolin or a very sharp knife, cut the cucumber in very thin slices. Transfer into a large bowl.
2. Add the diced shallot, chopped chive, chopped fill, the juice of ½ lemon, salt and black pepper.
3. Just before serving, add the crème fraiche and gently mix to coat the cucumber. Taste and adjust seasonings (salt, black pepper) if needed.

The post Cucumber Salad with Crème fraiche (Concombre à la Crème) appeared first on Pardon Your French.

Cooking notes: 

• I recommend you salt your chicken beforehand (2 to 3 hours 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 on – in your plate, once the dish is served.
• Instead of 2 chicken quarters, you can substitute for 4 skin-on chicken legs or thighs.
• Cremini mushrooms are traditionally used for making a classic “Forestière sauce”, but you can opt for other seasonal mushrooms if you want, such as porcini or chanterelles
• 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 it wasn’t easy to find up until a few years ago, Crème fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Two of my favorite brands I recommend are Liberte and Maison Riviera.

I hope you enjoy this Chicken in Creamy Mushroom Sauce (Poulet à la Forestière) as much as I do! It is a perfect weeknight dinner or weekend lunch, served on top of pasta, white rice or green beans. If you have any questions, please don’t hesitate to leave a comment.

You may also like:

• Pork Chops in Grainy Mustard Sauce 
• Braised Chicken Thighs with Garlic and Onion 
• Bacon-wrapped Chicken breasts in grape sauce 
• Chicken Marengo
• Coq Au Vin Blanc

Chicken in Creamy Mushroom Sauce (Poulet à la Forestière)

Print Recipe

Serves: 2-4 Prep Time: 15 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 18 voted )

Ingredients

2 Chicken quarters (or 4 chicken legs)
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp (18g) all-purpose flour
2 tbsp (about 30gr) unsalted butter
2 tbsp (30ml) Extra Virgin Olive Oil
2 shallots, peeled and diced
1 garlic clove, peeled and diced
1/2 cup (120ml) dry white wine
½ cup (120ml) chicken stock
1 1/3 lbs (600gr) cremini mushrooms, washed and sliced
2 tbsp (about 30gr) crème fraiche

Instructions

Make sure you read the cooking notes before you start.

Step 1 – Two to three hours prior to cooking, rinse the chicken quarters under cold water and pat-dry thoroughly with paper towel. Season each piece with salt and pepper on both sides and roll in flour. Set aside, at room temperature.

Step 2 – Heat up a large frying pan (or skillet) over medium heat with the butter and extra virgin olive oil. When the butter is sizzling, place the chicken quarters in, skin-side down. Cook for about 10 minutes, without touching, until the chicken skin is golden brown and the chicken is ¾ done; just firm. Flip the chicken pieces and cook for 10 more minutes. Transfer the chicken 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 shallots and garlic to the pan. Cook for about 5 minutes, stirring occasionally, until the shallot is lightly caramelized. Add the mushrooms and cook for about 10 minutes, stirring occasionally until the mushrooms are almost done. Pour in the white wine and chicken stock, and nestle the chicken pieces back into the pan, with the mushrooms all around. Cover with a lid and cook for 30 minutes on medium-low heat.

Step 4 – Remove the chicken pieces, and add the crème fraiche to the mushroom sauce. Stir to combine and place the chicken pieces back into the pan. Cook for 10-15 minutes (no lid), until the sauce thickens to creamy consistency.

Serve immediately over rice, pasta and/or green beans.

Did you make this recipe?

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

The post Chicken in Creamy Mushroom Sauce (Poulet à la Forestière) appeared first on Pardon Your French.

The foundation of this creamy casserole is a velvety white Béchamel sauce spiked with nutmeg to which we add a hefty amount of crème fraiche for richness and tang, and then Gruyère cheese for sweet, nutty flavors and great cheesy strings. This is a luscious and comforting recipe that’s a staple of French Mountain cooking. 

So what make its “French-Style”?

In comparison to the American version, there are three main components that makes this recipe a French-Style Mac’n Cheese. They are particular to how the sauce is created and you will find these three components in most “French-Style” mac n’ cheeses. 

• Step 1: The Béchamel Sauce. First, the base sauce is a Béchamel sauce – one of the classic French “mother sauces”. Béchamel is a white sauce that begins with a roux (butter and flour), to which warm milk in whisked in, to create a thicker sauce. It’s incredibly creamy and acts as a great base sauce in most French-Style mac n’ cheeses. 
• Step 2: The Crème fraiche. Secondly, crème fraiche is whisked into the Béchamel Sauce. This typical French thickened cream brings a nice tanginess to the sauce while making it even more rich and velvety. 
• Step 3: Gruyère Cheese. Lastly, grated Gruyère cheese is added for finishing the sauce. This Swiss cheese is the perfect mix of sweet and salty, with lovely nutty notes. It melts beautifully and creates a perfectly melty and stringy textured mac n’ cheese. In France, Gruyère cheese is very easy to find in all grocery stores, already pre-grated into small packages. In Canada/US, I like to a buy a block of it and grate it myself. I understand Gruyère cheese is more expensive than a common block of cheddar, but it really makes a big difference to buy a good-quality block of Gruyere for this recipe. Choose a young Gruyère for a mild flavor and an older one for a bolder taste. 

Once this sauce is built, the macaroni is folded in. You can also add your own personal twists like I do, with green peas for pops of sweetness. Other great add-ins to a Mac n’ Cheese are corn, spinach, diced ham, cooked broccoli bites or cooked cauliflower bites. 

To finish, the Mac n’ Cheese is topped with extra cheese and bread crumbs, before baking in the oven until crunchy and golden. 

Cooking notes: 

• Macaroni pasta are naturally recommended for making this Mac N’ Cheese. However, you can substitue for other shapes if you would like. Prefer short-shaped pasta, such as Penne, Rigatoni or Fusili. 
• Using a good-quality Gruyère really makes a big difference. It is a little bit pricey in US/Canada but well worth it! Choose a young Gruyère for a mild flavor and an older one for a bolder taste. 
• Although it wasn’t easy to find up until a few years ago, Crème fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Two of my favorite brands I recommend are Liberte and Maison Riviera.

I hope you’ll love this French-Style Mac N’ Cheese with peas as much as I do! 

You may also like:

• Pork Chops in Grainy Mustard and Mushroom Sauce
• Poitou-Style Braised Beets with Kale
• French Pistou Sauce Pasta

French-Style Mac ‘n Cheese with Peas

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 10 voted )

Ingredients

250g elbow macaroni pasta
3 cups (750ml) milk (2% or whole)
1 tsp salt
¼ tsp grated nutmeg
½ tsp fresh ground black pepper
2 tbsp (45g) butter (salted or unsalted)
1/3 cup (40g) all-purpose flour
1 cup ( about 200g) Crème fraiche
2/3 cup (75g) grated Gruyère Cheese
1 cup (150g) frozen peas
2-3 tbsp bread crumbs

Instructions

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

Step 1 - Bring a large pot of water to a boil and salt it. Add the macaroni and cook to al dente (about 2 minutes less than the box indicates the cooking time to be).

Step 2 - While the pasta cooks, pour the milk in a saucepan with salt, grated nutmeg and black pepper. Heat up the saucepan over medium heat to bring to a slow simmer. Watch it closely – milk can boil up quickly. 

As soon as the milk simmers, drain the pasta and add them to the boiling milk along with the frozen peas. Cook for 2 minutes, and drain the pasta and peas over a bowl to reserve the milk. 

Step 3 - Melt butter in an oven-safe pan over medium heat. When the butter is sizzling, mix in the flour with a wooden spoon. Cook for 2-3 minutes, mixing continuously until you get a dry paste (roux). Pour in the warm milk slowly and mix with a whisk until reaching a creamy consistency. Whisk in the crème fraiche and about 2/3 of the grated cheese. Gently fold in the pasta and peas until evenly coated. Cover with the rest of the grated cheese and the breadcrumbs. 

Place in the oven and bake for 20-25 minutes, until golden on top. Serve hot. 

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! 

This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post French-Style Mac ‘n Cheese with Peas appeared first on Pardon Your French.

Mushrooms, Crème Fraiche & Grainy Dijon: A Winning Trio

Inspired by the duo of mushrooms and crème fraiche that is very popular in French Cooking (ie. Velouté de champignons), I wanted to create a sauce that’s just a little more unique, and opted for one of my favorite ingredients in the kitchen – grainy Dijon mustard. The simple addition of grainy mustard in the sauce brings a lovely tang and texture, without being too overpowering.

This is a fairly quick, easy and absolutely delicious recipe to make at this time of the year. It is a perfect weeknight dinner or weekend lunch, especially if you have time to prepare a few sides to serve along with it: white rice, French beans or French peas.

How to make these Pork Chops in Grainy Mustard and Mushroom Sauce

The recipe starts with salting the pork chops 2 hours ahead of time. This allows enough time for the meat to fully absorb the salt, which will result in evenly seasoned and moist pork chops.

The pork chops then get seared in a large fry pan with butter and olive oil, until golden. The chops are then put aside under foil, as you start preparing the sauce. Do not wash the fry pan, we want to use those delicious pork drippings to build the sauce.

For the sauce, cook the onion, garlic and mushroom slices in the pan. Add flour and vegetable stock, followed by crème fraiche (for creaminess) and grainy mustard (for tang and texture). Finally, the pork chops are placed back into the pan and we finish cooking in the sauce. 

My Cooking tips

• Make sure you salt your pork chops beforehand. 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.
• Cremini mushrooms are lovely in this recipe, but you can opt for other seasonal mushrooms if you want, such as porcini or chanterelles.
• Although it wasn’t easy to find up until a few years ago, Creme fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Some of my favorite brands includes Liberte and Maison Riviera.

I hope you’ll love these Pork Chops in Grainy Mustard and Mushroom Sauce as much as I do. This is a simple yet impressive recipe that is ideal throughout the Fall and Winter, to bring comfort to the table.

You can easily double the quantities to serve it for 8 people. It goes perfectly with a side of rice and/or simple French beans in butter.

You may also like:

• Chicken Marengo 
• Roasted Chicken with Dijon Herb Butter 
• Slow Cooker Beef Bourguignon
• Bacon-Wrapped Chicken Breasts in Grape Sauce

Pork Chops in Grainy Mustard and Mushroom Sauce

Print Recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 10 voted )

Ingredients

4 Bone-in pork chops (300-350g each)
1 tsp salt
½ tsp fresh ground black pepper
3 tbsp (42g) unsalted butter, divided
1 tbsp (15ml) Extra virgin olive oil
2 shallots, peeled and diced
2 garlic cloves, peeled and diced
400g cremini mushrooms, sliced
4 sprigs fresh thyme, stemmed
2 tbsp (16g) all purpose flour
1 ½ cup (375ml) vegetable stock
1/3 cup crème fraiche (100g)  (35-40%MF)
3 tbsp grainy mustard

Instructions

Make sure you read the cooking notes before you start.

2 hours before starting cooking, salt rub the pork chops on both sides. Sprinkle with black pepper and leave on the counter.

In large frying pan, melt 1 tablespoon (14g) of butter and 1 tablespoon (15ml) of EVOO over medium-heat. When the butter is melted and foamy, add the pork chops and cook 7-8 minutes on each side. Set aside on a plate and cover with foil. Do not wash/rinse the frying pan.

In the same pan, over medium-heat, add 2 tablespoons of butter (28g). When foamy, add the diced shallots and garlic cloves, and cook for 5 minutes until lightly caramelized. Add the mushroom slices and thyme. Cook for 10 minutes, stirring occasionally, until the mushrooms are cooked through.

Add 2 tablespoons of flour and stir until the mushrooms are evenly coated in flour and the flour is moist. Add the vegetable stock, ½ cup at a time, stirring well between each addition to avoid lumps. Stir in the crème fraiche and grainy mustard. The sauce should be homogeneous and creamy. Taste and adjust seasoning (salt, pepper), if needed.

Place the pork chops back into the pan with the sauce and cook for 5 minutes.

Serve immediately over white rice or French beans.

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 Pork Chops in Grainy Mustard and Mushroom Sauce appeared first on Pardon Your French.

Parallely, this season also sees fresh grapes making their way into French kitchens and in our seasonal recipes. And among these famous grape harvest recipes, is the “Cailles aux Raisins” (Quails with Grapes). This classic French recipe features whole quails wrapped in bacon and served on a bed of cooked grapes. It is an exquisite dish, that is often made for big occasions.

A simplified, more approachable “Cailles aux Raisins”

As a way to make this “Cailles aux Raisins” recipe more approachable and easy to make on the daily, I came up with these Bacon-wrapped Chicken Breasts in Grape Sauce. The whole quails are replaced by simple chicken breasts draped in bacon strips and served on a bed of creamy grape sauce, made with crème fraiche, honey and spiked with sage.

I know boneless, skinless chicken breasts sort of have a reputation for being bland and dry. But in this recipe, they stay moist and flavorful when wrapped in bacon. The sauce is sweet and tangy thanks to the lightly blistered grapes and honey, yet mellowed down with the sage and smooth crème fraiche.

It is a delicious combination of textures and flavors, and a great recipe to easy your way into Autumn…

How to make these Bacon-Wrapped Chicken Breasts in Grape Sauce

The recipe starts by salting the chicken breasts 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 breasts. After that, the chicken then get wrapped in bacon, adorned with a fresh sprig of rosemary and baked in the oven.

If you have a meat thermometer, now is the time to use it – you want the inside of the breasts to reach a temperature of 165°F(74°C). Read my cooking notes below for more details on meat thermometers. Once the chicken breasts are cooked, set them aside covered with foil and start building the sauce.

In a large frying pan, caramelize the onions and garlic in butter and extra-virgin oil. Add the grapes (previously marinated in wine vinegar, lemon juice and zest) along with sage and honey. Cook them until fragrant and lightly blistered. Add the crème fraiche and stir to combine. Finally, nestle the chicken breasts in the sauce and cook for a few extra minutes until warmed through.

My Cooking tips:

• Make sure 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.
• Having been intimidated with cooking meats in the past, getting a meat thermometer has been a great tool to help build my confidence. Here is the one I have, if you’re interested in purchasing one. It makes it very easy to control the proper cooking of your meats, and you simply know the meat in done when it has reached the intended temperature.
• For the grapes, you can opt for white, red or a mix of both. I recommend you choose seedless grapes as this will make the dish more enjoyable in texture when eating.
• Although it wasn’t easy to find up until a few years ago, crème fraiche has now become common in grocery stores in Canada and the US. You can usually find it next to sour creams. Some of my favorite brands includes Liberte and Maison Riviera.

I hope you’ll love these Bacon-Wrapped Chicken Breasts in Grape Sauce as much as I do! This is a simple yet impressive recipe that is perfect to ease your way into Autumn and enjoy the abundance of fresh grapes.

You can easily double the quantities to serve it for 8 people. It goes perfectly with a side of rice and/or simple French beans in butter.

You may also like:

• Chicken Marengo 
• Roasted Chicken with Dijon Herb Butter 
• Slow Cooker Beef Bourguignon
• One-pan Garlic Lamb Chops with potatoes and carrots

Did you make this recipe?

Tag @pardonyourfrench on Instagram and hashtag it #pardonyourfrench

Bacon-wrapped Chicken Breasts in Grape Sauce

Print Recipe

Serves: 4 Prep Time: 20 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 12 voted )

Ingredients

4 Boneless, skinless Chicken Breasts (200-250g each)
1 tsp salt
1 tsp freshly ground black pepper
¼ tsp ground nutmeg
8 slices bacon
4 sprigs of fresh rosemary
1 tbsp unsalted butter, cold

For the Grapes:
600g grapes (white, red or a mix of both)
¼ tsp salt
¼ tsp freshly ground black pepper
1 tbsp (15ml) red wine vinegar
½ lemon, zested and juiced

For the Sauce:
1 tbsp (14.5g) unsalted butter
1 tbsp (15ml) Extra Virgin Olive Oil
½ onion, peeled and diced
1 garlic clove, peeled and diced
1 tbsp (18ml) honey
1 sage leave, finely chopped
2 tbsp (29g) Crème Fraiche (35-40%MF)

Instructions

Make sure you read my cooking notes before you start.

2 to 3 hours before starting cooking, salt rub the chicken breasts on both sides. Sprinkle with black pepper and nutmeg, and leave on the counter. 

When ready, pre-heat your oven to 375°F/190°C (or 360°F/185°F for a convection oven).

Rinse the grapes thoroughly and pat them dry with paper towel. Cut about two thirds of the grapes in half, leaving a third of them whole. Transfer the grapes into a bowl, add salt, black pepper, vinegar, lemon juice and zest. Stir to coat the grapes evenly and set aside for about 30 minutes.

Wrap the chicken breasts with two slices of bacon each, tucking the ends underneath and slipping a sprig of fresh rosemary in-between. Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon to the rack. Top each chicken breast with 2-3 dots of butter. Bake the chicken breasts for 30 minutes (or 25 minutes in a convection oven). If you have a meat thermometer, the chicken breasts should reach an inside temperature of 165°F/74°C. Set the chicken breasts aside, covered with foil.

In a large frying pan (no lid needed) over medium-heat, melt the butter with the EVOO. Add the onion and garlic, and cook for 7-8 minutes, stirring occasionally until the onion is lightly caramelized. Add the grapes, honey and sage and cook for 7-8 minutes, stirring occasionally until softened (some grapes might blister and/or burst). Stir in the crème fraiche and cook for 5 minutes. Nestle the chicken breasts in the pan, and cook for 5 more minutes.

Serve immediately, with white rice and/or French beans in butter.

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 Bacon-wrapped Chicken Breasts in Grape Sauce appeared first on Pardon Your French.