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.

What Is a French Tomato Salad?

A French tomato salad—or salade de tomates— is all about simplicity and freshness. It relies on ripe tomato wedges, red onions, garlic, olive oil, vinegar and fresh basil to allow each ingredient shine.

What makes this French classic special, is the method. Instead of whisking up a dressing separately, the tomatoes get a sprinkle of salt first. This draws out their natural juices, intensifying their sweetness and creating a built-in base for the dressing. Only then do you add the olive oil, vinegar, onions, garlic and herbs, gently tossing everything by hand so each slice is well coated.

The result? The flavors really stick to the tomatoes, making every bite so very vibrant. And at the bottom of the bowl, you’ll find a pool of savory, tangy tomato juices—perfect for soaking up with a piece of crusty baguette.

Served at room temperature, this salad is a staple of French summer tables. It’s ideal for light lunches, picnics, or as a colorful side to grilled meats and fish. It’s proof that with the right ingredients, the simplest of recipes can be the most unforgettable.

Ingredients Needed for a Classic Salade de Tomates

Here’s what you’ll need to recreate this rustic French tomato salad at home:

• Tomatoes. The stars of this recipe! Choose ripe, seasonal tomatoes with a meaty flesh such as heirloom, beefsteak or vine-ripened.
• Salt. Traditionally in this recipe, we’re using Fleur de sel to deepen the flavor of the tomatoes and draw out their juices. Brands I can recommend are Le Guérandais and Le Saunier. You can also use coarse sea salt or Maldon.
• Red Onion and Garlic. This combo adds tang, flavor and the signature crisp bite to this French tomato salad. I sometimes use shallots instead of red onion which works very well too. 
• Fresh basil. The basil-tomato combo is just the best! Use large, fresh basil leaves.
• Extra virgin olive oil: Use the best quality olive oil you can find—it makes all the difference in a no-cook recipe like this.
• Vinegar: We’re using red wine vinegar in this salad, which adds a nice tang. You can also use white wine vinegar.
• Black pepper. This salad is simply seasoned with a crack of ground black pepper. I recommend using ½ tsp, but you can adjust (more/less) as you wish.

How to make my French tomato salad

Follow these easy steps to prepare your Salade de Tomates. You can find the detailed ingredient list and instructions at the bottom of this article in the recipe card. 

• Prep the tomatoes: Wash, core, and cut the tomatoes into wedges. Place them in a large mixing bowl.
• Season with salt: Sprinkle the tomatoes with fleur de sel (or coarse sea salt), toss gently, and let them rest for 10 minutes at room temperature. This draws out some of the juices and deepens the flavor.
• Add the Armoatics: Place thinly sliced red onion in ice-cold water to mellow out their bitterness. Then, add to the tomatoes along with minced garlic and and chopped basil.
• Dress the salad: Drizzle with extra virgin olive oil and red wine vinegar. Add black pepper, and gently toss with your hands to coat everything evenly.

Frequently Asked Questions

What type of tomatoes should i use?

For the best flavor, look for heirloom, beefsteak, or vine-ripened tomatoes that are juicy and aromatic. Although honestly, any ripe, in-season tomatoes work for this recipe.

Can I make this salad ahead of time?

Yes, you can prepare it up to 2 hours in advance, but for the freshest texture and flavor, let it sit at room temp for 10–30 minutes max before serving. You can store in the fridge if needed, but bring to room temperature before serving.

What is Fleur de Sel?

Fleur de sel is a hand-harvested French sea salt with delicate flakes and a subtle mineral flavor. It is a finishing salt, meaning you don’t use it for cooking but for finishing or seasoning dishes like this one. You can find Fleur de Sel in most grocery stores in the US, Canada or UK in the spice aisle. It is slightly more expensive than regular sea salt, but so worth it if you ask me! Some brands I recommend are Le Guérandais and Le Saunier. You can substitute Maldon salt or another coarse sea salt if needed.

Can I add cheese?

While not traditional, many French cooks (myself included!) sometimes add a few chunks of fresh mozzarella or crumbled goat cheese for a twist.

Cooking notes:

• This is a very forgiving recipe. The measurements don’t need to be precise. You can use more or less tomatoes, more or less fresh herbs and adjust the seasoning to suit your tastes.
• This salad is best made in the Summer, at the peak of tomato and basil season.

More French Salad Recipes to try: 

• Classic French Lentil Salad
• Authentic Niçoise Salad
• Classic French Celery Root Remoulade
• Cucumber Salad with Crème Fraiche
• Warm Goat Cheese Salad (Salade de Chèvre Chaud)
• Green Bean Potato Salad
• Classic French-Style Potato Salad
• French-Style Couscous Salad (Taboulé)
• French Egg Salad

French Tomato Salad (Salade de Tomatoes)

Print Recipe

Serves: 4 Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

4 large, ripe tomatoes
½ tsp Fleur de Sel (or coarse sea salt)
½ red onion, peeled and finely sliced in half rounds
1 garlic clove, peeled and minced
8 basil leaves, chopped + extra for garnish
1 tbsp (15ml) red wine vinegar
3 tbsp (45ml) extra virgin olive oil
½ tsp freshly ground black pepper

Instructions

Wash, core and cut tomatoes in big wedges. Place in a bowl, sprinkle with fleur de sel, toss lightly to coat and let sit on the counter for 10 minutes.

Place red onion slices in a small bowl filled with ice-cold water for 5 minutes. This mellows the sharp taste, while keeping them crisp. Drain.

Sprinkle the tomatoes with the red onion, garlic, basil. Drizzle with vinegar and oil. Season with black pepper. With your hands, gently toss the tomatoes so all wedges are well-coated with dressing and garnish.

Taste and adjust seasoning if needed (salt, pepper). Garnish with fresh basil leaves for garnish.

The post French Tomato Salad (Salade de Tomates) appeared first on Pardon Your French.

These French Style Zucchini Fritters are a great way to use up the abundance of zucchini available in late summer. They’re very popular across France, specifically in the South Eastern part of France. This region maintains strong Mediterranean influences and features many fried doughs, fritters and savory pancakes – all usually fried in extra virgin olive oil.

The particularity of these zucchini fritters is that they’re made with Gruyère, a hard mountain cheese, which lends a delicious flavor and texture.

This recipe requires 2lbs of zucchini (900g), which equals about 2 large zucchini or 3 medium size ones. These fritters are fairly easy and quick to make, especially if you have a food processor for grating the zucchini.

My tip for crispy zucchini fritters

A key to ensure the fritters will turn crispy every time is to squeeze out as much liquid as possible from the grated zucchini. Especially when in-season and perfectly ripe, zucchini tend to retain a lot of water which can make the fritters soggy if not thoroughly squeezed out.

To do so, here are 2 simple techniques:

• Simply grab handfuls of the grated zucchini (with two hands), place your hands above the sink and squeeze out as much liquid as possible.
• You can also place all the grated zucchini in a bowl lined with cheesecloth. Then grab the cheesecloth and squeeze as much liquid as you can into the bowl.

How to serve these French-style Zucchini fritters

One of the reasons why I love these fritters so much is because they are so versatile. You can enjoy them as a snack, or on their own – with just a simple pinch of salt. You can enjoy them as an appetizer or as a side dish. 

I personally love to serve them with a classic Stove-top Ratatouille, a Tomato Salad or sometimes with a bowl of Fresh Tomato Velouté Soup.  

You can also pair them with a dipping sauce for extra flavor: it can be a simple sour cream, crème fraiche or a Tartare sauce.

How to store these French-style Zucchini fritters

After making (and enjoying) these fritters – 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 4 days. Reheat the fritters in a frying pan over medium heat for about 5 minutes, until crisp on the edges. I don’t recommend reheating them in a microwave as they will lose their crisp.
• In the freezer: store them in a (freezer-friendly) airtight container and place them in the freezer for up to 3 months. To reheat, let them thaw in the fridge before heating them again in a pan.  

Common Questions

Can I substitute the Gruyère for another cheese?

Yes. Although I do prefer them made with Gruyère, these fritters can be made with another hard cheese such as grated cheddar or mozzarella. 

Can I use yellow squash instead of green zucchini?

Yes, absolutely. You can use yellow squash in the same quantity (1:1). Make sure to also wring out as much moisture as possible.

Why do the fritters falls apart when cooking?

This is likely because there is too much moisture in your batter or the pan isn’t hot enough. Make sure you wring out as much moisture as possible from the grated zucchini (see instructions above).

My cooking tips:

• It is very important the frying pan and the oil are well heated before you start adding the dollops of zucchini batter. This is essential to create crisp, browned fritters that release from the pan easily. Be sure to heat the pan at least 5 minutes before you start to cook.
• For making these French Zucchini Fritters, I strongly recommend using Gruyère. This hard, Swiss-made cheese is subtly salty with delicious nutty notes. It melts very well and creates great crisp edges too. In France, Gruyère is affordable and widely available. It often comes pre-grated, sold in individual pouches. In the US/Canada, Gruyère is a bit costlier than your average block of cheese, but well worth it to use in this recipe. As a more affordable option, you can opt for white or orange cheddar or grated mozzarella.
• The zucchini batter is loose. For shaping the fritters, drop heaping tablespoons of the batter into the sizzling pan and use a spatula to gently flatten them into patties. They don’t need to be perfectly round or even – little crannies create crisper edges! I don’t recommend making them any bigger or they won’t cook properly inside and will be harder to shape.

More late-Summer recipes to enjoy: 

• Classic French stove-top Ratatouille 
• Chilled Zucchini Mint Soup 
• Crustless Quiche with Summer Vegetables 
• Classic Vegetable Tian from Provence
• Roasted Red Pepper Dip from Provence
• Classic French Tomato Mustard Tart
• Swiss Chard Pancakes (Farçous) 
• Cod Provençal with Tomatoes, Capers & Olives

French-Style Zucchini Fritters

Print Recipe

Serves: Makes 12 Prep Time: 20 Minutes Cooking Time: 18 Minutes 18 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.6/5

( 16 voted )

Ingredients

2 lbs zucchini (about 2 large)
1 large egg, at room temperature
1 red onion (or 2 shallots), peeled and diced
1 garlic clove, peeled and minced
½ cup (50g) Gruyere cheese, grated
½ cup (60g) all purpose-flour
1 tsp baking powder
1 tsp salt
½ tsp freshly ground black pepper
¼ to ½ cup (60ml to 120ml) extra virgin olive oil

Instructions

Step 1 - Trim the zucchini ends and grate them on a grater or in a food processor. Pick up handfuls of the zucchini, place your hands above the sink and squeeze out as much liquid as you possibly can. Transfer the squeezed zucchini into a large mixing bowl.

Step 2 - Add the egg, the diced onion, the minced garlic, the gruyere cheese and black pepper. In a small bowl, sift together the flour, baking powder and salt and add it to the zucchini bowl. Mix well. The mix may feel too dry at first but moisture will come out as you mix.

At least 5 minutes before you start frying, heat a large frying pan or cast iron skillet over medium heat. Add about 2 tablespoons (30ml) of oil.

Step 3 - When the oil is sizzling, drop the zucchini mixture by the heaping tablespoonful into the hot oil. Do not overcrowd the pan. Three or four dollops is plenty, at a time. Use a spatula to flatten the dollops of batter and fry until crisp and golden, about 3 minutes per side. 

Transfer the fritters onto a plate lined with paper towel. Lightly salt them to taste. Repeat until no zucchini mixture remains. When needed, add extra olive oil (up to 2 tablespoons) to “refill” the bottom the pan.

Serve fritters hot and crispy.

The post French-Style Zucchini Fritters (Croquettes de courgettes) appeared first on Pardon Your French.

What is a Sausage Rougail (Rougail Saucisse) exactly? 

Sausage Rougail is a specialty hailing from the French island of La Reunion as well as Mauritius and Madagascar, in the Indian Ocean. This traditional stew consists of creole pork sausages (often smoked, sometimes fresh), cut in pieces and cooked with minced onions, diced fresh tomatoes, ginger and hot peppers.

This is a widely popular dish in the islands, as it’s affordable, very tasty and simple to make. 

Not a specific recipe, “rougail” is used to name creole stews – with sausage rougail being its most popular version of it. Rougails can also be made with cod instead of sausages, or with other vegetables or fruits replacing the tomatoes and onions – such as eggplants, mangos or apples. When made with fruits, rougails are often served cold as a side dish. 

Rougail Saucisse is well beloved in metropolitan France as well. When walking around farmers’ markets, you’ll often find a stall or two offering homemade “Rougail Saucisses” for people to buy and take home.  

There exist countless recipes for Sausage Rougail, but the staple ingredients almost always remain sausages, onions, ginger, tomatoes and aromatics. My recipe keeps it very simple and classic with the use of thyme, bay leaf and chili pepper. 

How to serve a Sausage Rougail? 

A Sausage Rougail is traditionally served with white rice or simple boiled potatoes. You can also serve it with lentils or red beans. 

How to store Sausage Rougail?

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.
• 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 container thaw in the fridge before heating it through on the stovetop or in the microwave. 

My cooking notes: 

• Because smoked pork sausages tend to already contain a salty kick, I prefer not to salt this dish. Of course, you can taste and adjust the seasoning with salt before serving if you feel it is needed. 
• I think half a bird’s eye chili is enough to spice the dish. You can of course use a whole one if you like heat, and omit it completely if you don’t want any spice. 

I hope you enjoy this Sausage Rougail (Creole Sausage Stew) recipe as much as I do! If you have any questions, please leave a comment. 

More recipes you may like: 

• Classic French Beef Bourguignon
• Cod Provençal with tomatoes, capers and olives
• 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)
• Chicken Breasts in Creamy Mushroom Sauce

Sausage Rougail (Creole Sausage Stew)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

4 large smoked pork sausages
1 tbsp (15 ml) extra virgin olive oil
2 large onions, peeled and diced
6 garlic cloves, peeled and minced
1.5 inch fresh ginger, peeled and grated
½ bird’s eye chili, seeded and minced
4 large ripe tomatoes
4-5 sprigs thyme, stemmed
1 bay leaf
½ tsp freshly ground black pepper
salt (to taste)

Instructions

Step 1 – Bring a medium pot filled with water to a simmer. Take the sausages out of the fridge and poke them each four times with a fork, all over. Drop the sausages into the pot and simmer for 10 minutes. Take the sausages out and reserve on a plate. When cool enough to handle, dice them into ½ to ¾-inch thick pieces.

 Step 2 – Heat up the olive oil in a large frying pan (or skillet) over medium-high heat. Add the diced onions, minced garlic, grated ginger and minced chili. Cook for 5 minutes, stirring occasionally until fragrant. Add the sausage pieces and cook for 5 minutes, stirring occasionally. 

Step 3 – Add the diced tomatoes, thyme, bay leaf and black pepper. Turn the heat to medium-low, cover with a lid and cook for 20 minutes.

Step 4 – After the 20 minutes, stir and crush the tomatoes with the back of a spoon to get a chunky sauce consistency. Taste and adjust seasoning if needed with salt. Serve with steamed rice, potatoes, lentils or red beans. 

The post Sausage Rougail (Creole Sausage Stew) appeared first on Pardon Your French.

Cauliflower in Brittany

Cauliflower are one of the flagship produces of Brittany, my home region, and are ubiquitous in the local cooking repertoire. This is especially true in late Fall and all throughout Winter, when cauliflower are in season. Brittany’s sandy soil and mild, humid Winters makes it perfect to grow this cruciferous vegetable – and the region grows and harvests about 80% of the total cauliflower available in France. 

I just love to see the first cauliflower graze the stalls of my local farmer’s market. While they mark the start of colder temperatures, they also mean warming soups, cozy gratins, and all kinds of comforting stews will start their rotation in our kitchens.  

Naturally, the Brittany cooking repertoire features a myriad of cauliflower recipes. Among the most favorite ones are the Cauliflower Gratin and this Creamy Roasted Cauliflower Soup.

Tips when shopping for cauliflower 

When shopping for cauliflower, look for one that has firm, dense and blemish free florets (although tiny blemish spots are fine in my opinion) . The cauliflower color should be creamy white. When lifting it, it should feel heavy for its size. If you see any leaves still attached around it, they should be vibrant green and still “fresh” (not look wilted). 

How to Roast Cauliflower

Roasting cauliflower is a wonderful way to bring out their sweetness and deepen their flavor profile. In my opinion, boiled cauliflower can taste rather bland and often need sauces and/or salty fixings to become interesting. But roasted cauliflower develops such delicious caramel and nutty flavors. You can simply enjoy them on their own as a side, or use them to build this creamy, tasty soup.  

Here are the steps and a few tips to ensure that your roasted cauliflower turns out perfectly.

• Step 1: Prepare the cauliflower. 

First, break the cauliflower head into florets and chop off the core. For best results, I recommend you cut the cauliflower into uniformly sized pieces, so they cook evenly. 

• Step 2: Prepare the baking sheet. 

Use a large baking sheet with raised edges. You can lightly grease it with a drizzle of oil (or cooking spray) or line it with parchment paper (much easier to clean after!).

• Step 3: Preheat your oven

Roasting requires your oven to be set at a relatively high temperature. For cauliflower florets, I find that 425˚F (220˚C) is ideal to get them nicely roasted and crisp. Make you sure you preheat your oven early enough so it is fully preheated when you insert the cauliflower tray. 

• Step 4: Toss the ingredients together. 

When the oven is fully pre-heated, toss your ingredients (cauliflower florets, olive oil and salt) directly onto the baking sheet. Make sure the florets are all evenly well coated with oil. Spread the florets in an even layer onto the baking sheet. 

Don’t overcrowd the pan! The florets need to be spaced enough to roast and caramelize well. If placed too close, they will release steam and just soften. If you feel your pan is too crowded, don’t hesitate and roast the florets in two separate batches. 

• Step 5: Roast, turn and roast again. 

Roast the florets for 30 minutes. Flip the pieces halfway through baking using a large spatula. You’ll notice the bottom part of the florets will be golden and we want to get the other side equally as caramelized. 

When the cauliflower is tender and all golden throughout (charred bits are fine too), take them out of the oven and let cool for 5 minutes before using to make the soup. 

How to store this Creamy Roasted Cauliflower Soup 

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 4-5 days. Reheat your soup portions on the stovetop or in the microwave. Note: this soup can thicken slightly while cooling down to room temperature. The soup will thin out again when reheated, but you will likely need to add in a few extra splashes of water or heavy cream to reach your desired soup texture.
• 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. Stir a few splashes of water or heavy cream to reach your desired soup texture.

What to serve with this soup

This roasted cauliflower soup is so tasty and creamy that you can simply enjoy it as is, with freshly cracked black pepper and thyme. But as with many soups, it invites many topping options too! 

You can enjoy it topped with fresh parsley or tarragon, croutons, salty bacon bits or chopped nuts, such as hazelnuts or walnuts for crunch. 

You can enjoy this soup on its own as a starter or make it a meal paired with a Salade Lyonnaise, a slice of Quiche Lorraine or a Croque-Monsieur. 

I hope you’ll love this Creamy Roasted Cauliflower Soup as much as I do! If you have any questions, please leave a comment. 

More Soup recipes you may like

• • Classic French Lentil Soup
  • Classic French Carrot Soup (Potage Crecy)
  • 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)

Creamy Roasted Cauliflower Soup

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 8 voted )

Ingredients

1 large head of cauliflower (about 2 pounds), cut into bite-sized florets
2 tbsp (30 ml) extra-virgin olive oil
½ tsp salt
½ tbsp (7g) butter, unsalted
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (1L/32 ounces) vegetable broth (ideally low-sodium)
1 tbsp (15ml) fresh lemon juice
¼ tsp grated nutmeg
For garnish (optional): freshly ground black pepper and thyme (stemmed), to taste 

Instructions

Step 1 – Preheat your oven to 425˚F (220˚C). Line a large baking sheet with parchment paper.

Step 2 – Toss the cauliflower florets onto the prepared baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil, sprinkle with salt and toss to coat the florets evenly. Arrange the florets in a single layer onto the baking sheet. Bake for 30 minutes, tossing halfway until the cauliflower is golden and slightly charred on the edges.

Step 3 – When the cauliflower is almost done roasting, melt the butter in a Dutch oven or large pot over medium heat. Add the onion and garlic, and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant. Add the broth.

Step 4 - Reserve 4 or 6 of the prettiest roasted cauliflower bits for garnishing the soup bowls later. Add the roasted florets to the pot. Turn the heat to medium heat and bring to a simmer. Boil for 20 minutes, stirring occasionally, until the florets are fork tender. Remove from the heat. 

Step 5 -  Blend the soup (with a hand blender or in a processor) until smooth. Add the lemon juice and stir. Season with nutmeg and stir again. Taste and adjust seasoning if needed, with salt. 

Step 6 - For serving, ladle the soup into individual bowls. Top with reserved cauliflower florets, sprinkle with freshly ground black pepper and thyme. 

The post Creamy Roasted Cauliflower Soup 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.

About Ratatouille 

The word ratatouille comes from the Occitan dialect ratatolha, which means “to stir” – touiller in French. In the 18th century, it is said the word ratatouille was used for any type of stew in and around the city of Nice – be it for stewed vegetables, beans, potatoes, meats, etc. It is only circa the 1930s that its definition refined itself to describe a stew of tomatoes, aubergines (eggplant), courgettes (zucchini) and bell peppers. 

Today a pillar of traditional Provençal cooking, recipes for Ratatouille are countless, but the main ingredients always remain the same – garlic, onions, tomatoes, zucchini, eggplants and bell peppers. There exist different methods for preparing the vegetables and composing a ratatouille: stewed on the stovetop (traditional method), baked in the oven, or charred on the grill (modern methods).

In Provence, ratatouille is traditionally cooked on the stove top. This 2-step method consists of cooking each vegetable in olive oil until tender. Then, all the vegetables are combined and simmered slowly to turn soft, melty and full-flavored. 

Like every rustic French recipe, every family has their own version of this dish – the personal twist usually being a specific herb, spice or condiment. Mine has always been to add a spoonful of honey at the end of the cooking process. This livens all the flavors beautifully. 

My cooking tips for a perfect ratatouille:  

• Ratatouille is best made with seasonal vegetables – choose ripe, vibrant-colored zucchini, eggplants, bell peppers and tomatoes. 
• Be patient. The low and slow cooking method of a ratatouille is meant to turn the vegetables melty, while extracting their optimum flavor. Speeding up this process by upping the temperature won’t achieve the same ‘melty’ texture. 
• Leave the garlic whole and in their skins. This will impart the ratatouille with a subtle garlic flavor, without it being too overpowering. You must let the flavors of the other vegetables sing! The long cooking time cooks the garlic in their skins, and they are delicious to eat too. 
• Use a high-quality Extra Virgin Olive Oil. It will make a big difference. I find 2 tablespoons is enough to pre-cook the vegetables, but feel free to use a little extra if needed. 
• Use a non-stick frying pan or casserole dish, as the eggplant tend to stick to the pan. 
• The key to a great ratatouille, I find, is to cube all the vegetables the same size – that is, into ½ inch (1.25cm) cubes for this recipe. 

How to make this Classic stovetop Ratatouille

Here is how to prepare this classic ratatouille. While this recipe requires patience, you’ll see there is no advanced skills needed. See the recipe card at the end of this article for the ingredient list, exact quantities and cooking time. 

Step 1 – Prepare your vegetables. Peel and chop the onion. Wash the zucchini and eggplant, cut off the ends and dice into  cubes. Wash the bell peppers, cut them in half, remove the core, seeds and white flesh and cut them into into squares. Wash the tomatoes, cut them in quarters, discard the seeds and cut into into cubes.

Step 2 – In large frying pan or heavy bottom pot, heat up the extra virgin olive oil over medium heat. Add the onion and cook until glistening and fragrant. 

Step 3 – Add the diced bell peppers and eggplant, and cook until soft.

Step 4 – Add the tomatoes, zucchini, garlic (in their skins), thyme and bay leaf. Stir gently to mix. Turn the heat to medium-low, cover and let simmer for at least one hour. 

My tip: When the ratatouille is simmering, occasionally take the lid off, carefully wipe away the built-up condensation on the inner lid and place the lid back on. This will help prevent having a watery ratatouille. 

Step 5 – After one hour, check the consistency of the ratatouille. If the vegetables rendered too much water, you can let it simmer 10 to 20 more minutes with the lid off. When the consistency is right, add the honey and stir to combine.

Step 6 – After adding the honey, taste and adjust seasoning if needed with salt and pepper. For serving, you can garnish the ratatouille with a few fresh basil leaves. 

Ratatouille serving suggestions

Comforting, vegan and gluten-free, a ratatouille can be served in endless ways, either hot or cold. Here are a few suggestions : 

• Hot : Serve it as a side dish alongside meat or fish, spoon it over pasta or creamy polenta, top it off with an egg and/or cheese. 
• Cold : Spoon it over toasted bread slices.

How to store this ratatouille? 

Any leftovers? Great news: a ratatouille tastes even better reheated the next day. 

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

I hope you enjoy this Classic Stovetop Ratatouille recipe as much as I do! If you have any questions, please leave a comment. 

More French sides you may like: 

• French Green Beans Almondine
• Vichy Carrots
• Classic Vegetable Tian from Provence
• Cauliflower Gratin
• Classic Potato Gratin Dauphinois
• Brussels Sprouts Gratin
• Cucumber Salad with Crème Fraiche
• French-Style Potato Salad

Classic Stovetop Ratatouille

Print Recipe

Serves: 6-8 Prep Time: 15 Minutes Cooking Time: 1 Hour 30 Minutes 1 Hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 8 voted )

Ingredients

2 tbsp (30ml) Extra Virgin Olive Oil
1 large onion, peeled and diced
2-3 garlic cloves, left whole and unskinned
2 large zucchini (about 500g total)
1 large eggplant
1 large red bell pepper
1 large green bell pepper
6 medium-size ripe tomatoes
2-3 sprigs of dried thyme, stemmed
1 bay leaf
Salt, to taste
Freshly ground black pepper, to taste
1 tbsp honey
Optional: fresh basil leaves, for garnish

Instructions

Step 1 - Prepare your vegetables. Wash the zucchini and eggplant, cut off the ends and dice into ½ inch (1.25cm) cubes. Wash the bell peppers, cut them in half, remove the core, seeds and white flesh and cut them into into ½ inch (1.25cm) squares. Wash the tomatoes, cut them in quarters, discard the seeds and cut into into ½ inch (1.25cm) cubes.

Step 2 - In large frying pan or heavy bottom pot, heat up the extra virgin olive oil over medium heat. Add the onion and cook for 2-3 minutes until glistening and fragrant.

Step 3 - Add the diced bell peppers and eggplant and cook for 7 minutes, stirring occasionally until soft.

Step 4 - Add the tomatoes, zucchini, garlic (in their skins), thyme, bay leaf and a pinch of salt. Stir gently to mix. Turn the heat to medium-low, cover and simmer for one hour. Occasionally, take the lid off and carefully wipe away the built-up condensation on the inner lid, place the lid back on. This will help prevent having a watery ratatouille.

Step 5 - After one hour, check the consistency of the ratatouille. If the vegetables rendered too much water, let it simmer 10 to 20 more minutes extra with the lid off.

Step 6 -When the consistency is right, add the honey and stir to combine. Adjust seasoning if needed with salt and pepper. Optional: garnish with fresh basil leaves. Serve.

The post Classic Stovetop Ratatouille appeared first on Pardon Your French.

The Origins of the Aïgo Boulido

Anchored in the peasant food traditions of Provence, the Aïgo Boulido was born from making use of humble and inexpensive local ingredients. It is said the broth was first invented by hikers venturing the trails of Provence. They would pick up herbs along their way – sage, bay leaves, etc. – and boil them in spring water to eliminate any germs.

Later, garlic, growing abundantly in the Provence mountains, was added to the recipe and the broth became adopted by locals, mothers and grandmothers for its healing properties.

Nowadays, the Aïgo Boulido is more often enjoyed in Provence to wrap up big feasts and aid digestion and cure hangovers. It is also a popular “detox” soup as it is low in calories and has wonderful healing properties thanks to the garlic and sage.

Garlic

When shopping for garlic, choose bulbs that are firm to the touch, with dry and unblemished skins. The heads should stay together and not break apart easily. Whole garlic heads should be kept at room temperature in a dry place and can last for months. Individual cloves, unpeeled, should be used within 10 days.

Sage

When shopping for sage, choose it fresh over dried as it has superior flavor and curative powers. Look for fresh fuzzy leaves with a vibrant green-grayish hue, free from brow spots or yellowish ends. To store fresh sage leaves, wrap them in paper towel and place them in a bag in the refrigerator. Use them within 5 days.

Different ways to enjoy Aïgo Boulido.

There are three common ways to enjoy an Aïgo Boulido.

• The first one, the “light” version, simply calls for boiled water with a few garlic cloves, bay leaves and fresh sage. This consommé is then filtered and sipped pure, with a drizzle of olive oil. The delicate mix of herbaceous flavors from the herbs and fruity notes from the olive oil tastes both detoxifying and soothing – and surprisingly, satisfying too.
• A second method, which is my favorite and the recipe I am sharing here, adds beaten eggs into the broth. Some recipes include whole eggs, some only the whites or some only the yolks (for a creamier soup) – it is really up to you! The soup is then served with a piece of toasted bread with cheese on top. Stirring whole eggs or egg whites into the broth forms succulent tiny “rags”, giving the soup a more substantial texture. It also adds a healthy dose of protein – and with a slice of toasted bread with cheese on top, you have yourself a delicious, nutritious dinner.
• Finally, a third way calls for placing whole poached eggs on top of the soup right before serving, rather than stirring them in. A delicious choice too, which requires the extra step of poaching eggs in simmering water and white vinegar.

Cooking notes: 

• This recipe makes soup for 2 people, but you can easily double or triple quantities.
• With one whole head of garlic per person, this soup recipe may scare you – but I promise the garlic bite mellows out as it cooks. The taste is actually quite subtle.
• For the eggs, choose them as fresh as possible and take them out of your fridge at least 30 minutes before, to allow them to warm up to room temperature. 

I hope you’ll love this Provençal Garlic Soup (Aïgo Boulido) recipe as much as I do! If you have any questions, feel free to leave a comment. 

More Soup Recipes: 

• Watercress Soup (Soupe de Cresson) 
• Split Pea Bacon Soup (Potage Saint Germain) 
• Creamy Leek Potato Soup (Soupe Vichyssoise) 
• Fresh Tomato Velouté Soup 
• Classic French  Lentil Soup 
• Creamy Chestnut Soup 

Provençal Garlic Soup (Aïgo Boulido)

Print Recipe

Serves: 2 Prep Time: 20 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 7 voted )

Ingredients

2 garlic heads (about 10 cloves/head)
4-6 fresh sage leaves
2 bay leaves
1 tbsp (15ml) Extra Virgin Olive Oil
2 egg whites (or whole eggs)
1/2 tbsp salt
1/2 tbsp freshly ground black pepper
2 slices of rustic bread (ie. Pain de Campagne)
1/4 cup (25g) grated Gruyère cheese

Instructions

Step 1 - Peel the garlic cloves. In a pot, bring 1 liter of water to a boil. Dump in the whole garlic cloves, sage and bay leaves. Simmer for about 15 minutes (lid off), until the garlic has softened.

Step 2 - With a slotted spoon, remove the garlic cloves from the water and place them in a bowl. Mash them using the back of a fork until you reach a paste consistency. Mix in 1 tablespoon (15ml) of Extra Virgin Olive Oil.

Return the garlic to the broth, and reduce for 15 more minutes. Pass the broth through a fine-meshed strainer and return it to the pot. Bring to a low simmer again.

Step 3 - Place egg whites in a small bowl and whisk with a fork to loosen (if using whole eggs, whisk them until blended). Slowly pour the beaten egg whites (or eggs) into the simmering broth, whisking them with a fork as you pour. Do not stop whisking until the eggs are cooked and appear as stringy egg drops. Taste and adjust seasoning if needed. Turn off the heat.

Step 4 - Divide the cheese evenly onto the 2 slices of bread and pass them under the broiler for 1-2 minutes until the cheese is melted.

For serving, pour the Aïgo Boulido into each bowl and top with a slice of bread.

The post Provençal Garlic Soup (Aïgo Boulido) appeared first on Pardon Your French.

This recipe of “Pommes de Terre Sarladaises” is named after Sarlat, a small medieval town nested in the Périgord Noir, in the Aquitaine Region. Using and cooking with duck fat is very common in this region of France, which has a delicious duck-centric cooking repertoire, including the canonical Cassoulet (a recipe that you can find in my cookbook). And if you order any meat in a restaurant when visiting this area, there is a strong chance you will be served these Pommes de Terre Sarladaises on the side. 

With just four ingredients: potatoes, duck fat, garlic and parsley, this recipe is easy to recreate in your kitchen and probably one of the best ways to get accustomed with cooking with duck fat.

Recommended Equipment: 

• Use a cast-iron or heavy bottom skillet, like this one. It retains heat better and will create the proper crispness and char on the potatoes.
• Heat-resistant spatula.
• Mandoline Slicer.

Cooking instructions:

• Choose waxy potatoes such as Yukon gold, New Potatoes, Fingerlings or Red Bliss. These varieties have less starch, which means they hold their shape better when cooked.
• Duck fat, while harder to find in the US/Canada up until a few years ago, is becoming more and more common in supermarkets. You can find it chilled (often in plastic containers) or sold in jars. You can also purchase a few brands online, such Rougie and Cooks & Co. And if you really can’t get your hands on duck fat, you can substitute with ghee or clarified butter.
• My recipe for these Pommes de Terre Sarladaises is on the “lighter” side. I like to use no more than 4 tablespoons of duck fat, whereas most recipes will use at least ½ cup. In my opinion, 4 tbsp is enough, but if you feel like using more duck fat, feel free to try it out.

I hope you’ll love this recipe of Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises) as much as I do! Serve it as a side with Braised Chicken thighs or Pork chops in mushroom sauce. If you have any questions, feel free to leave a comment.

You may also like:

• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Swiss Chard Pancakes
• French-style Potato Salad
• Provencal Eggplant Gratin

Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises)

Print Recipe

Serves: 4 people Prep Time: 10 Minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 25M calories 20 grams fat

Rating: 4.4/5

( 7 voted )

Ingredients

1.5 lbs (about 700g) waxy potatoes
½ lemon
4 tbsp (47g) duck fat
1 tsp salt
½ tsp freshly ground black pepper
2 garlic cloves, peeled and chopped finely
½ bunch fresh flat leaf parsley, chopped

Instructions

Make sure your read the cooking notes (above) before you start. 

Step 1 - Prepare a large bowl of water with the juice of ½ a lemon (you can also place the ½ lemon in the bowl). Peel the potatoes and place them in the lemony water as you go, so they don’t brown/oxidize. Slice the potatoes into 1/5-inch (about 5mm) slices, by hand or using a mandolin. Rinse the potato coins in a colander and pat-dry very thoroughly (using a kitchen towel or paper towel).

Step 2 -Place 2 tablespoons of duck fat in a skillet and heat up over medium heat. Add the potatoes, salt and pepper and toss to coat. Cover the skillet with a lid or foil, and cook for about 10 minutes, until the potatoes are lightly softened.

Step 3 -Remove the lid/foil and turn up the heat to medium-high. Add the garlic, parsley and 2 remaining tablespoons of duck fat. Toss to coat and continue cooking the potatoes for about 5 minutes without disturbing, so they brown underneath. You can adjust the temperature (higher/lower) if the potatoes don’t brown enough or start to burn. Using a spatula, gently flip the potatoes and continue cooking without disturbing until browned on the other side.

Step 4 -You can continue cooking 5 to 10 more minutes, flipping the potatoes occasionally, until they are browned and crisp to your liking. Serve immediately.

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 Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises) appeared first on Pardon Your French.

This is a simple one-pan dish that is incredibly flavorful and perfect for weeknight dinners or entertaining guests.  Be sure to have crusty bread on-hand for sopping up the beautiful sauce, and a bottle of Provençal rosé for sipping along to – bien sûr!

What is “Chicken Provençal”?

Not a specific recipe, “Provençal” refers to the style of cooking that hails from the sun-kissed region of Provence, in Southern France. The Provençal style is often used for preparing chicken or fish, and consists of using the staple ingredients found in the region: extra-virgin olive oil and olives from the local orchards, garlic (lots of it!), tomatoes that grow abundantly, and of course, Herbes de Provence (see paragraph below).

The chicken gets dusted with flour, browned in a pan, and then braised slowly in a pool of wine, nestled with the other ingredients. It makes for a deliciously moist chicken with a crisp brown skin, melty garlic and an incredibly flavorful sauce for mopping up with fresh crusty bread.

There likely exists as many variants of “Provençal” recipes as there are families in Provence. The main ingredients are always there (EVOO, olives, garlic, tomatoes, herbs and wine) but other ingredients can be added for extra flavor: bell peppers, lemon quarters, artichoke hearts, anchovies, capers, etc.

For this version of Chicken Provençal, I opted for the use of meaty green olives, cherry tomatoes for bursts of sweetness, shallots for their lovely caramelized notes, and tender artichoke hearts which marry great with chicken.

About Herbes de Provence

Herbes de Provence are a key “ingredient” to give Chicken Provençal its signature flavor. This is a typical mix of dried herbs from Provence and usually includes: savory, marjoram, rosemary, thyme, oregano and sometimes lavender too (although I wouldn’t recommend the use of lavender for this chicken recipe).

Herbes de Provence mix can be found online, in specialty stores or bulk stores (ie. Bulkbarn in Canada); 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.

If you can’t find Herbes de Provence, you can simply use thyme and/or rosemary – which are two very accessible herbs. 

Which wine to choose?

A Chicken Provençal is just as delicious made with either white or red wine – but not rosé! Keep that one for sipping on the side. For the recipe pictured here, I used a cup of red wine which creates deeper, heart-warming flavors. Use white wine if you want lighter flavors and lovely fruity notes.

In both cases, white or red, choose a “crisp” wine (meaning, with high-acidity), which is always the best choice for cooking.

• For whites, great choices are: Pinot Gris, Sauvignon Blanc and unoaked Chardonnay
• For reds, great choices are: Merlot, Pinot Noir or a light Cabernet are best.
• Some recipes call for Vermouth, which creates a deeper-tasting sauce with lovely botanical notes. 
• And if you want to keep things one-themed, a Provençal Trebbiano white is perfect. 

Cooking tips:

• I recommend you take the chicken pieces out of the fridge at least 1 hour before you cook them, to allow them to get close to room temperature. Pat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking.
• It is important to opt for bone-in pieces of chicken, as the bones will lend so much more flavor to the sauce and whole dish.
• You can remove the skin of the chicken if you want a healthier version of this dish– although I think the skin lends a great amount of flavour to the sauce.
• I like to use Spanish Queen Olives, as they are large, plump and tasty. I prefer using olives with pits as they are more flavorful and will also impart more flavor to the sauce. But for convenience, you can opt for pitted olives.
• Shallots can be substituted for pearl onions.

I hope you’ll love this Chicken Provençal with Olives and Cherry Tomatoes recipe as much as I do!

You may also like:

• Cod Provençal with Tomatoes, Capers & Olives
• Coq Au Vin Blanc 
• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion

Chicken Provençal with Green Olives and Cherry Tomatoes

Print Recipe

Serves: 4 people Prep Time: 20 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 13 voted )

Ingredients

4 skin-on chicken leg quarters (or 8 Bone-in, skin-on chicken thighs)
2 tsp salt
1 tsp freshly ground black pepper
1/3 cup (42g) flour
3 tbsp (45ml) Extra Virgin Olive oil
2 tbsp Herbes de Provence  
8-10 cloves garlic, peeled
6 medium-size shallots, peeled and halved
2 pints/4 cups (600g) of cherry tomatoes
4 artichoke hearts, quartered (canned, drained)
1 cup Green olives (with pits or pitted)
1 cup (250ml) dry wine (red, white) or Vermouth
3-4 sprigs Fresh thyme

Instructions

Make sure you read the cooking notes before you start.

Step 1 – Rinse the chicken pieces thoroughly and pat them dry all over with paper towel to remove any excess moisture; this will help ensure the skins gets a nice crispy skin when cooking. I like to allow the chicken to come close to room temperature before cooking.

Season the chicken thighs with salt and pepper on both sides. Place the 1/3 cup of flour (42g) in a shallow plate and roll each chicken quarter/thigh in flour to cover evenly.

Pre-heat your oven to 400° F (205° C), with a rack in the middle. 

Step 2 – Heat the EVOO in a large oven proof pan, and place in the chicken skin side down. Cook the chicken without disturbing it for 6-7 minutes until golden brown. Flip chicken over and cook again for 6-7 minutes.

Step 3 – Sprinkle the chicken pieces with Herbes de Provence. Arrange the garlic cloves, shallots, cherry tomatoes, green olives and artichoke around the chicken, then add the wine to the pan. Arrange a few sprigs of thyme on top of the chicken. Cover with a lid and place in the oven.

Cook for 20 minutes. Remove the lid, baste the chicken with the pan juices and cook for 20-25 more minutes (lid off) until the chicken is cooked thoroughly and browned.

Serve over rice, potatoes, or cannellini beans - with crusty bread for dipping.

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! 

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