This is an easy recipe that comes together swiftly to create delicious savory bites. They’re perfect for parties, gatherings, or a just a cozy night in.

An easy mushroom appetizer recipe for the Holidays

As the holiday season nears, I’m thrilled to share a beloved French twist on a classic appetizer: Champignons Farcis, or stuffed mushroom caps. These little bites are as charming as they are delicious—filled with savory pork, melted cheese and fragrant herbs, making them a must-have for your festive gatherings.

In France, stuffed mushrooms have a cozy place in our culinary hearts. They are often served at bistro tables or as part of holiday spreads. They come with so many stuffing options, be it ground meat, cheeses of all kinds, nuts and more. But one of the most popular versions is by far this one – using Paris mushrooms with a mix of ground pork and cheese.

France is home to the iconic Champignon de Paris, a variety of white button mushroom cultivated since the 17th century in the underground limestone quarries of Paris. These mushrooms are perfect for stuffing : they have a mild, earthy flavor that pairs beautifully with savory fillings.

Here, I’ve selected a classic French combination: juicy ground pork, creamy Brie, and the unmistakable aroma of Herbes de Provence. The stuffed mushrooms are sprinkled with breadcrumbs just before baking to create that irresistible, golden crunch on top. Then, they bake in a hint of chicken broth, keeping them perfectly moist as they cook. 

Best of all, these mushrooms are easy to make ahead and reheat, so whether you’re hosting a crowd or attending a potluck, you’ll have a dish that’s sure to delight!

Ingredients you’ll need for this Stuffed Mushroom Caps recipe

I love how this recipe captures the heart of French cuisine: simple ingredients that bring out each other’s best qualities. Here is a detailed look at the ingredients you need for this recipe. 

• Paris mushrooms, also known as white button mushrooms. Their round shape and slightly hollow interior make them perfect for stuffing, as they hold the filling beautifully. Here we are keeping the stems! They get chopped finely, cooked and mixed into the stuffing.
• Extra virgin olive oil. 3 tablespoons (45ml) of olive oil is needed throughout the recipe: 1. to quickly stir fry the garlic, shallot and mushroom stems, 2. To coat the mushroom caps and 3. To drizzle over the stuffed mushrooms right before baking, to help develop a nice crust.
• Garlic & Shallot (or red onion): 2 garlic cloves and a shallot create the savory base of the stuffing.
• White wine: Although optional, I like to add 2 tablespoons (30ml) of white wine to help cook the mushrooms stems, adding flavour and keeping them moist.
• Ground pork: This is the heart of the filling, bringing a rich, juicy flavor. Choose lean, unseasoned ground pork.
• Fresh parsley: Chopped fresh parsley adds a burst of fresh taste that lifts the richness of the pork and cheese. You can opt for flat-leaf or curly parsley.
• Herbes de Provence: This dried herb blend, including thyme, rosemary, oregano and savory, adds a signature taste to the stuffing. Don’t skip it! You can find Herbs de Provence sold in most grocery stores in the US & Canada in the spice aisle.
• Brie: Creamy, mild Brie is the cheese of choice for these stuffed mushrooms. This cheese pairs beautifully with the savory pork and herbs and melts beautifully.
• Breadcrumbs : We’re using breadcrumbs in the stuffing and to top the stuffed mushrooms. Choose unseasoned breadcrumbs, ideally.
• Chicken stock: ½ cup (120ml) of chicken stock is poured on the bottom of the baking dish. This helps keep the mushroom moist while adding extra flavor! Ideally, opt for a low-sodium chicken stock.

As for the cooking equipment, prepare a baking dish that’s large enough to host your 12 mushroom caps.

Frequently Asked Questions

What are the best mushrooms for stuffing?

Paris mushrooms (also called white button mushrooms) are commonly used for making “Champignons Farcis” in France. They are great for this recipe because of their size and shape, which keeps really well when baking. But you can use cremini mushrooms or even large portobellos, especially for larger servings.

Can I substitute Brie for another cheese?

Although I think Brie brings delicious flavor and a unique creamy texture to the stuffing, yes you can. You can try goat cheese for a different flavor profile, or even shredded mozzarella or cheddar for a milder taste.

Can I make this recipe ahead?

Yes, absolutely! This recipe is actually very easy to make ahead, which makes it perfect for when hosting guests or preparing for a large gathering. You can prepare the filling and stuff the mushrooms up to a day ahead. Cover the stuffed mushrooms with plastic film and place them in the fridge. When ready to serve, take them out of the fridge and bake them as per the instructions.  

How do I store and reheat stuffed mushrooms?

You can place any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (180°C) oven for about 10 minutes or until heated through.

Can I freeze stuffed mushrooms?

While I think these stuffed mushrooms are best served fresh, you can freeze them unbaked. To do so, arrange the stuffed caps on a baking sheet, freeze until solid, then transfer to a freezer-safe container. When ready to bake, add a few extra minutes to the baking time without thawing.

Audrey’s tips for Perfect Stuffed Mushroom Caps

• Choose fresh mushrooms: Look for firm, plump mushrooms with closed caps for the best texture.
• Don’t overmix the pork stuffing: Overmixing ground meat often results in a tough, hard-to-chew texture. Instead, you should mix the stuffing ingredients with your hands until just combined.
• Prefer unseasoned breadcrumbs: I prefer unseasoned breadcrumbs to add to the stuffing, and add my own seasonings (salt, pepper, herbs). That way, I can control the saltiness and flavors of the final recipe.
• Adjust seasoning to taste: Shallot, garlic, Herbes de Provence, fresh parsley, salt and pepper add plenty of flavor. But feel free to adjust these seasonings to suit your preferences.
• Don’t skip the chicken stock: I like to add about ½ cup (120ml) of chicken stock at the bottom of the dish just before popping the stuffed mushroom caps in the oven. This small amount of broth helps the mushrooms stay tender and flavorful without becoming dry.
• This recipe yields 12 stuffed mushrooms. You can easily double, or even triple this recipe to feel a larger crowd.

These Stuffed Mushroom caps make the perfect bite-sized treats for any party. They are great as an appetizer or even a side dish at a holiday feast. You can seve them with charcuterie boards, fresh salads, or roasted vegetables, making them an excellent addition to any holiday spread.

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

More French appetizer recipes to try: 

• French Cheese Puffs (Gougères)
• Eggplant Caviar Dip (Caviar d’Aubergine)
• Brie en Croûte with Cranberries, Nuts and Thyme
• Classic French Salmon Rillettes
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Roasted Red Pepper Dip (Poivronade)
• No-knead Overnight Focaccia
• Gruyère Cheese Twists (Torsades au fromage)
• Sardine White Bean Cakes (Croquettes de Sardines) 

Stuffed Mushroom Caps with Pork and Brie

Print Recipe

Serves: 12 mushrooms Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

12 whole fresh Paris mushrooms (also known as white button mushrooms)
3 tbsp (45ml) Extra virgin olive oil
1 shallot, peeled and diced (or 1 small red onion)
2 cloves garlic, peeled and minced
2 tbsp (30ml) dry white wine (or chicken stock)
7oz (0.44lb/200g) ground pork
1 tsp salt
½ tsp freshly ground black pepper
½ tbsp Herbs de Provence
2 tbsp fresh parsley, chopped
1 large egg, at room temperature
3 tbsp (22.5g) breadcrumbs
About 2oz (55g) Brie cheese, cut in tiny cubes
½ cup (120ml) chicken broth (ideally low-sodium), for the bottom of the pan when cooking

Instructions

1. Carefully remove the stems and peels of the mushrooms. Discard of peels and chop the stems finely. Reserve the stems. Place the mushroom caps in a large bowl, set aside.
2. Heat up 1 tablespoon (15ml) of olive oil in a medium frying pan over medium heat. Add the diced shallot and garlic, and cook for 2 minutes until fragrant. Add the diced mushroom stems and cook for 2 minutes, stirring occasionally. Add the white wine and cook for 2-3 extra minutes until the stems are soft and most of the wine has evaporated. Set aside in the bowl to cool.
3. Place the ground pork in a mixing bowl. Add the salt, black pepper, herbs de Provence, chopped fresh parsley and 2 tablespoons of bread crumbs. Whisk the egg in a tiny bowl with a fork and add to the pork. Mix everything with your hand until just combined. Add the cubed brie and cooked mushroom stems, and mix again until just combined. The residual heat from the mushroom stems may start to melt the brie bits, this is fine.
4. Add 1 tablespoon of olive oil (15ml) to the mushroom caps. Toss to coat evenly.
5. Use a spoon to generously fill each mushroom cap with the pork and brie mixture, pressing down slightly to ensure each cap is well-packed. Place the stuffed mushrooms in a baking dish.
6. Top each mushroom with a sprinkling of breadcrumbs – one tablespoon in total. Drizzle with 1 tablespoon of olive oil (15ml). Gently pour the chicken broth into the bottom of the baking dish (not over top of the mushrooms) to keep the mushrooms moist during baking.
7. Bake for 30-35 minutes at 350°F (180°C), until the mushroom tops are golden to golden brown. Let cool for 10 minutes before serving.

The post Stuffed Mushroom Caps with Pork and Brie (Champignons Farcis) appeared first on Pardon Your French.

What is a French “Tourte” Exactly? 

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

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

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

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

The Recipe

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

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

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

Common Questions

What chicken pieces can I use? 

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

Can I substitute the chicken breasts?

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

Can I use a store-bought puff pastry crust?

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

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

What dish is best for this pie? 

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

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

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

How to prevent the tourte from browning too quickly?

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

How long can you keep this Chicken And Mushroom Pie? 

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

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

Cooking notes and substitutions: 

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

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

More Chicken recipes you may like: 

• Classic French Coq Au Vin Rouge
• French Roast Chicken (Poulet Rôti)
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce

French Chicken And Mushroom Pie (Tourte)

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 17 voted )

Ingredients

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

Instructions

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

Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a large frying pan. Add the bacon and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the pan.

Step 3 – Add the chicken cubes to the pan and cook for 7-8 minutes until mostly cooked. Set aside onto a plate and cover with foil.

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

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

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

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

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

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

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

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

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

Let cool for at least 15 minutes before serving.

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

Get ready for this big, rustic dish that’s full of Fall flavors!

Chicken Chasseur, and its variations.

As with most French country cooking, every region and household has its own version of Chicken Chasseur. The reason being, most rustic French recipes were or are often born from making the most of ingredients and meats available in one place and in one season. And the same can be said in Italy, where “Chicken Cacciatore” is a classic as well, with myriads of variations.

This version here, made with a whole chicken and a thick “Chasseur” sauce of tomatoes, white wine, mushrooms, cognac and tarragon is likely the most “classic” or well-known, we could say.

But, it exists in many more variations – being made with other small game meats (ie. rabbit, duck, pheasant, quail); made with red wine instead of white; without tomatoes, or even with other herbs and garnishes depending on the season and location (ie. olives, etc).

That being said, a small game meat and seasonal mushrooms are always included, and truly the stars of this recipe.  

Notes about the mushrooms.

Chicken Chasseur is a dish best made in the Fall, during mushroom season. You will need about 1 pound (450g) of mushrooms for this recipe, although it is quite forgiving: you could use a little more or little less mushrooms if you would like.

You can use just one variety of mushroom, or a mix if you would like. Choose fresh, plump mushrooms that will tenderize nicely in the sauce while cooking: Cremini, Portobello, Oyster or chanterelles are great options here.

For the final dish picture here, I used a mix of cremini and Portobello, and it turned out amazing.

Notes about the chicken.

A Chicken Chasseur recipe is meant to use a whole bird, cut into pieces.

Bone-in pieces truly impart so much flavor to this dish, so I recommend you go this route. You can ask your butcher to cut the chicken into 8 pieces: 2 drumsticks, 2 thighs, 2 wings and 2 breasts. Or you can do it yourself (it is much easier than what you think!) – you can watch this video to guide you.

I recommend you buy the best quality bird you can find. A locally raised and free-range one is ideal. 

I recommend you take the chicken pieces out of the fridge at least 2 hours before you cook them, to allow them to get close to room temperature. Pat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking.

Which white wine to choose for a Chicken Chasseur?

For this recipe, I recommend using a white wine that is dry and crisp. A “dry” white is any white wine that isn’t sweet. And a “crisp” white is a wine that has a high acidity.   

Some of my recommendations are:

• Sauvignon Blanc– this is my go-to white wine for cooking. It provides a great acidity.
• Pinot Grigio– a neutral white wine, which makes it easy to cook with and is very versatile.
• Unoaked Chardonnay– this one is slightly richer than the two above.
• Dry Marsala– it adds lovely nutty notes and creates a great caramelization.

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

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

Notes about the tomatoes.

If you make this Chicken Chasseur recipe “in-season”, meaning during mushroom season in October, chances are tomatoes won’t be in season anymore. So, using a can of peeled tomatoes is likely the best way to go to build the sauce for this recipe.

Make sure you crush the tomatoes before you add them to the sauce. You can either chop them roughly on a cutting board or even squeeze them between your fingers.

More cooking notes:

• This Chicken Chasseur 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 recommend you use a food thermometer to check in the internal temperature of the chicken pieces – especially since they will all be different (plump breasts will take longer to cook through than legs). When the chicken reaches an internal temperature of 165°F (74°C), it will be all cooked through. If you do not have a food thermometer, make sure the chicken is cooked thoroughly by cutting into the meat with a sharp knife. The meat should be white with some juice. If it is pink, continue to cook it in the oven.
• For fresh herbs, I really enjoy using a mix of parsley and tarragon. Parsley brings comforting, earthy flavors while tarragon brings fresh, licorice-like notes that brightens the dish.
• At the end, butter is added to enrich the sauce. It is important to stop mixing when the butter is just melted/incorporated (or you will “break” the butter in the sauce).

I hope you’ll love this Chicken Chasseur (Classic French Hunter’s Chicken) recipe as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Pork Chops with Apples & Cider Sauce 
• Chicken in Creamy Mushroom Sauce
• Pork Chops in Grainy Mustard & Mushroom Sauce  
• Classic French Beef Bourguignon
• Coq Au Vin Blanc

Classic French Hunter’s Chicken Stew (Chicken Chasseur)

Print Recipe

Serves: 6-8 people Prep Time: 20 Minutes Cooking Time: 32 Minutes 32 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 7 voted )

Ingredients

1 whole chicken (4 pounds) 1.7kg, cut into 8 pieces (see cooking notes)
2 tsp salt
1 tsp black pepper
1 tbsp (8g) flour
1 tbsp (14g) butter, unsalted
2 shallots or 1 onion, peeled and sliced
2 cloves garlic, peeled and minced
1 lb/450g mushrooms, sliced – mix
1/2 cup (125ml) dry white wine
2 tbsp (30ml) cognac
1 ½ cups (375ml) chicken stock
½ cup (120g) peeled tomatoes, drained and roughly chopped 
2 tbsp fresh parlsey, chopped
1 tbsp fresh tarragon, chopped
2 tbsp (28g) butter, unsalted

Instructions

Step 1 - Two hours before cooking, take your chicken pieces out of the fridge. Rinse them under cold water and pat dry thoroughly with paper towel. Season chicken pieces on both sides with salt and pepper, and sprinkle with flour until evenly coated. Set aside and let rest to near room temperature.

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

Step 2 - Heat up a large oven-safe skillet (or pan) over medium-heat and add 1 tablespoon of butter. When the butter sizzles, place the chicken pieces, skin-side down, in the skillet. Cook for about 8-9 minutes (uncovered) until the chicken skin is golden to golden brown. Flip the chicken pieces and cook for 6-7 more minutes. Transfer the chicken to the prepared baking sheet and bake in pre-heated oven until cooked through, for about 12 to 15 minutes. If using a food thermometer, it should register 165°F (74°C). When chicken pieces are cooked through, set aside.

Step 2 - Meanwhile, remove all but 2 tablespoons of the chicken drippings in the pan. Lower the heat to medium and add the sliced mushrooms. Sauté until soft and brown. Add the sliced shallots (or onion), garlic and cook for 2 more minutes.

Step 3 -Add the white wine, cognac and cook until almost completely reduced. Add the chicken stock, crushed tomatoes and stir. Bring the sauce to a slow simmer and cook until the sauce thickens significantly (it should coat the back of a spoon). Lower the heat to medium-low, and add the chopped herbs.

Step 4 -Finally, stir in the butter and stop mixing when just melted/incorporated. Taste and season if needed, with salt and pepper.

Step 5 -Nestle the chicken in the sauce, arrange mushrooms around pieces, and cook for 2 more minutes to re-heat chicken if needed.

Serve immediately, with rice or pasta.

The post Classic French Hunter’s Chicken Stew (Chicken Chasseur) appeared first on Pardon Your French.

French slow-cooking at its best

Making a Classic French Beef Bourguignon at home embodies the essence of “French slow-cooking”, where one takes their time in the kitchen and enjoys the process every step of the way. This is a recipe best suited for making on weekends, where you can devote a few hours to being home as the whole dish takes about 3 hours from start to finish. That said, Beef Bourguignon is a dish that really requires more time and patience than it does skill. It requires minimal effort and prepping, and for the rest, you can simply keep an eye on your oven while you go on with your other weekend activities.

There are no shortcuts to build this stew’s flavor, but that doesn’t mean it isn’t easily achievable by the everyday home cook. Before diving into this recipe, here are a few of my recommendations on choosing the right cut of beef, proper red wine and a few other tips to know for making a first-rate Classic French Beef Bourguignon in your own kitchen. 

What cut of beef to choose for a Beef Bourguignon? 

Probably the most important thing is to start with the right cut of beef. For a Classic French Beef Bourguignon, you want to choose a cut that is collagen-rich so it will stay juicy and tender after hours of cooking. My recommendations are:

• Beef chuck (readily available, affordable) 
• Short rib (reliable, but pricier) 
• Fatty brisket
• Outside round (relatively lean) 

No matter which cut of beef you choose, I recommend you stay away from pre-packaged, pre-cut beef. These are often lean chunks, which won’t turn tender once cooked. Instead, go to your butcher or deli stand, and make sure you ask for a piece that is well-marbled – meaning, with fatty white streaks running throughout the meat. Once home, you can start by trimming off the excess fat from the beef – but not too much. You still want some fat to make the beef tender. Then, slice the beef into 1 ½ inch chunks – no smaller, as the cubes will shrink slightly as they cook and any smaller and they won’t hold up to the hours of cooking. 

As an add-on, some recipes suggest adding a gelatin-rich pig foot (sometimes called trotter) into the sauce before it goes into the oven. The gelatin is naturally drawn out of the foot while stewing and creates a thicker, richer sauce. You can then discard of the foot or eat it.

The Maillard Reaction 

Another crucial step to building a flavorful Beef Bourguignon is the initial browning of the beef cubes. Before adding the liquids (wine/broth) and stewing the meat in the oven, the recipe will ask you to brown the beef chunks in butter and the rendered fat from the bacon strips (lardons). This step is perhaps the most tedious one in this recipe, but one you should not skip, at all costs. 

The browning of the meat occurs over medium-high heat when the beef proteins melt with natural sugar to create new molecules responsible for roasted aromas and flavors. This process, called the Maillard reaction, is essential to build flavor in a stew. It creates the hearty, rich flavors we all love in a stew.  Do not rush this step – it is very worth it. Work in several batches, making sure to not overcrowd the pan, and ensure the beef cubes bear a brown crust on both sides before starting another batch. 

The beef pieces will render juice as they cook, but if there is enough space between them – at least 1 inch – the juices will evaporate. If the pieces are too close together, the juice will surround the meat and “boil” it, resulting in greyish and rubbery beef cubes. Also, always resist the urge to stir the meat as it cooks. The piece will likely stick at first and come easily off once browned.

Which red wine to choose? 

To build the sauce of a Classic French Beef Bourguignon, a dry and fruity red wine is preferred – one ideally produced in Burgundy. My recommendations are: 

• Pinot Noir (light-bodied) 
• Gamay (light-bodied) 
• Merlot (medium-bodied) 
• Cabernet Sauvignon (full-bodied) 

The fuller the body of the wine, the deeper and richer the sauce will be. You shouldn’t necessarily reach for a pricy bottle, but one that is still drinkable – trust me, it will really make a difference. Forget the “cooking wines” from the grocery store! 

A splash of French Brandy, such as a Cognac or Armagnac, is also suggested (but not 100% required) to build extra depth of flavor. 

Can’t find “lardons”?

A Beef Bourguignon traditionally include “lardons”, which are thin strips of cured pork belly, very common and readily available in all grocery stores across France. You can make your own by slicing thick-cut bacon across the grain into short matchsticks. As a substitute, pancetta sliced in thin sticks works well too.

The Vegetables. 

Carrots, cremini or button mushrooms, pearl onions and garlic make up the simple list of vegetables found in a traditional Beef Bourguignon. Any other fixings like celery or turnips are a total faux pas. 

While the other vegetables are simply added in the sauce to stew, mushrooms are sautéed on the side, in butter, and added to the stew during the last half hour of cooking. Sautéing the mushrooms is to obtain a nice sear. You want the mushrooms to be golden and slightly caramelized, so they deliver all their flavor. If you skip this step and simply stew them in the sauce, they will turn rather rubbery and bland in flavor. 

What accompaniments? 

A Beef Bourguignon is traditionally served with boiled baby potatoes or over mashed potatoes. Although, I find it delicious served with a classic Potato Gratin Dauphinois, buttered egg noodles, white rice or even polenta. A side of sweet peas or Green Beans Almondine is lovely too. 

Frequently Asked Questions

Can I make this dish ahead of time?

Absolutely, yes. In fact, many people find this dish tastes even better the next day, once the flavours have melded even further. Feel free to make this dish a day ahead and store in the fridge once completely cooled. Reheat slowly before serving.

Can I make this dish alcohol-free?

It may be possible, but unfortunately, I would not suggest it. You can skip the optional Brandy in the dish, but the red wine is the 1b to the beef’s 1a. The dish really centers around the richness and complexity (and even the colour) of the wine.

Can this dish be made without the use of pork?

Unlike the red wine, which is mandatory in my opinion, the use of pork can be optional if you prefer not to use it, or cannot use it. It does lend some delicious flavours and the trotter does naturally thicken the dish a bit, but this can be worked around. If you just don’t enjoy the taste of bacon, you can try using pancetta as an alternative.

I can’t find pearl onions, any alternatives I can use?

Before you go thinking you can’t find pearl onions, check your local grocer’s freezer! I recently found out that many grocers sell pearl onions already peeled, frozen and ready to use. If not, regular white onion can be substituted.

Audrey’s Cooking Tips: 

• To achieve this big stew, you will need a heavy bottomed Dutch-oven (about 6-quartz) that can go from the stove top to the oven. 
• Take the beef out of the fridge about 2 hours before starting cooking so it has time to come to room temperature. Make sure you pat it dry with paper towel and season it with salt and pepper beforehand as well. We want to allow enough time for the salt to penetrate deep into the meat. 
• If you do not have Brandy on hand, simply substitute with 2 extra tablespoons of wine.
• This recipe gives you 4 large servings, and if you have any leftovers, just know a Beef Bourguignon tastes even better reheated the next day. 

I hope you’ll love this Classic French Beef Bourguignon recipe as much as I do! If you have any questions, please leave a comment! 

• Lamb Navarin (Navarin d’Agneau)
• French-style Braised Oxtail
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 
• Simple Chicken Marengo with Mushrooms
• Coq au Vin Blanc 
• Coq au Vin Rouge 
• Flemish Beef and Beer Stew (Carbonnade a la Flamande)
• Chicken Chasseur (Classic French Hunter’s Chicken)

Classic French Beef Bourguignon

Print Recipe

Serves: 4 Prep Time: 30 minutes Cooking Time: 3 hours 3 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 23 voted )

Ingredients

2.5 to 3 lbs (1.1-1.4 kg) stewing beef, cubed
2 tsp salt
2 tsp fresh ground black pepper 
4 tbsp (57g) unsalted butter, divided
8 ounces cured pork or 5-6 slices bacon, cut in fine strips
4 sprigs thyme
3 bay leaves
3 garlic cloves, peeled and finely chopped
10 pearl onions, peeled
4-5 medium carrots, peeled and roughly chopped
2 cups (500ml) red wine
2 tbsp (30ml) brandy
2 cups (500ml) beef broth
2 tbsp (50g) tomato paste
¼ cup (32g) flour
Optional: 6-7 sprigs parsley, for garnish

For the mushrooms: 
2 tbsp (28.5g) unsalted butter 
1lb (0.45kg) cremini mushrooms, quartered
¼ tsp salt
½ tsp freshly ground black pepper

Instructions

Step 1 - About 2 hours before cooking, pat the beef cubes dry with paper towels and season them well with salt and black pepper. Let rest to near room temperature.

Step 2 - On the stove top over medium-high heat, melt 2 tablespoons of butter in a Dutch-oven. Add the bacon strips and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the Dutch-Oven. 

Pre-heat your oven to 325°F ( 163°C) with a rack in the middle. 

Step 3 - Working in batches, add the beef cubes to the Dutch-oven and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won’t brown properly. It should take about 3 to 4 batches to brown 2 ½ lbs of beef.  Transfer the browned beef to a separate bowl or plate.

Step 4 - Melt 2 tablespoons of butter in the Dutch-oven and add the garlic, carrots, pearl onions, thyme and bay leaves. Cook for 6-7 minutes, until the onions are glistening.

Step 5 - Add the beef and bacon back in the Dutch-oven. Add the tomato paste and sprinkle with the flour. Stir all the ingredients until no dry flour is visible. Pour in the red wine, brandy and beef stock so the meat is barely covered. Bring to a simmer, cover with a lid and cook for 1 hour 30 minutes in the oven. 

While the stew cooks in the oven - Melt 2 tablespoons of butter in a large frying pan over medium heat. Add the mushrooms, season to taste with salt and black pepper, and cook for about 10 minutes, until the mushrooms are cooked and lightly browned. 

Take the Beef Bourguignon out of the oven and stir in the mushrooms. Return the pot to the oven for 30 more minutes. Take the Beef Bourguignon out of the oven, adjust seasoning if needed (salt, pepper). Let the Beef Bourguignon sit for 15 minutes before serving. 

 

 

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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 Origin of the Dish

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

The Recipe

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

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

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

Cooking notes: 

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

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

You may also like:

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

Coq Au Vin Blanc

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 44 voted )

Ingredients

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

Instructions

Make sure you read the cooking notes before you start. 

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

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

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

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

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

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

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

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

Did you make this recipe?

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

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

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.

Chicken Marengo is a classic of the French repertoire, alongside other iconic dishes like the Coq Au vin or the Beef Bourguignon. It is one of those typical French “saucy” dishes that brings big comfort, while being a bit more sophisticated than a simple gratin or quiche.

It is a recipe I often love to make when hosting a dinner, when I want to serve an elegant crowd-pleasing dish that won’t feel overly fancy. Chicken, tomatoes and mushrooms are staple features you can really never go wrong with, aren’t they? But then you also have the white wine and orange zest to bring a touch of originality that makes this dish special.

The authentic recipe is garnished with fried eggs and crayfish, but these are often omitted in modern recipes and substituted with mushrooms for a more affordable option.

I actually love the combination of tomatoes and mushrooms here. I think this is a great dish to transition from warm to cooler days. A dish to wave goodbye to Summer and its ripe bursting tomatoes, and welcome autumn with its heartwarming rustic stews and saucy meals.

The Story behind the dish

Let’s talk about the name of dish first. Legend has it, Chicken Marengo was invented by French Emperor Napoleon Bonaparte’s chef François Claude Guignet – nicknamed Dunan- the evening of the French’s victory over Austrian forces in Marengo, in Northern Italy.

After Napoleon asked him to prepare a dish to celebrate the victory, Dunan had to hurriedly improvise a recipe and sent the troop’s officers to find ingredients in the marshes and villages settled around the battlefield: one soldier returned with tomatoes and fresh herbs, another with chicken and eggs and one with crayfish he fished in a swamp.

It is said Napoleon loved the resulting dish so much he asked Dunan to serve him the same one before each of his future battles to bring him good luck on the battlefield. One day, as he was lacking crayfish and eggs, the chef decided to swap them for seasonal mushrooms.

This “victory dish” then won over the hearts of Parisians and became an emblematic recipe in the French cooking repertoire, still to this day.

A simple version of Chicken Marengo

The Chicken Marengo is an approachable recipe and crowd-pleasing dish that will easily find its way to your table. Here is the list of ingredients along with recommendations you need for this authentic French Chicken Marengo recipe.

The ingredients you need for a Chicken Marengo

1. Chicken thighs. Skin-on, bone-in chicken thighs are my pieces of choice for this recipe – and for any type of wine-braised recipe really. They are so flavorful and turn fork tender when braised.  
2. Salt and pepper. Season the chicken with salt and pepper at least 30 minutes prior.
3. Flour. Rolling the chicken thighs in flour helps make them extra crispy once seared.
4. Butter. Unsalted butter is best. Butter is great to first sear the chicken thighs and give them a nice golden crispness. 
5. Onion and garlic. This duo creates a flavorful base for the Marengo sauce.
6. Parsley. Fresh flat leaf parsley is best. Although you could also use curly.
7. White wine. Opt for a dry, crisp white wine. For more details and wine suggestions, make sure to read the paragraph below.
8. Chicken stock. Ideally, opt for a low sodium chicken stock.
9. Tomatoes. I like to use a can [796ml/28fl oz] of whole peeled tomatoes that I then chop roughly or hand crush. Do not drain the juice out before adding. Avoid using tomato purée as you would miss the texture provided by crushed or chopped tomatoes. When in season, ripe tomatoes are obviously great for this recipe too. Choose a variety of tomato that is juicy and with a soft, ripe flesh such as plum or beefsteak.
10. Orange  zest. This flavors the sauce and gives it a signature taste. Because we are using the zest of an orange, ideally pick one that is organic and rinse it well before zesting.
11. Cremini mushrooms. Cremini mushrooms are traditionally used for making this recipe, but you can opt for other seasonal mushrooms if you want, such as porcini.

Overview: how to make Chicken Marengo

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

1. Sear the chicken. Start by rolling the chicken thighs in flour, sear them in butter until crisp and golden and set aside onto a plate.
2. Build the sauce. In the same pan, add the olive oil, onion, garlic and parsley and sear for a few minutes. Add the white wine and chicken stock, followed by the diced tomatoes in their juice.
3. Braise the chicken in the sauce. When the sauce starts to simmer, nestle the chicken pieces into the sauce and simmer for about 30 minutes.
4. Garnish, season and serve. Lastly, stir in the orange zest and mushrooms, and simmer for 10 more minutes. Taste the sauce, adjust seasoning if needed and serve over white rice and green beans.

Frequently Asked Questions

Which white wine to choose to cook a Chicken Marengo?

For this recipe, choose a white wine that is dry and crisp, so it isn’t too overpowering. A “dry” white is any white wine that isn’t sweet. And a “crisp” white is a wine that has a high acidity.   

Some of my recommendations are Pinot Grigio (neutral, easy to cook with, versatile), Sauvignon Blanc (bright acidity) and unoaked Chardonnay (richer, with lovely citrus notes).

In any case, avoid opting for sweet white wines (ie. Riesling, Sauternes) which will provide too much sweetness to the finish dish. Also, avoid full-bodied, rich and/or oaky white wines (ie. Oaked Chardonnay) which tend to develop bitter undernotes when cooked.

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

Can I omit the white wine from this recipe?

I don’t recommend omitting the white wine, as this will change the flavor of the dish too much. And if you are worried about the alcohol, know that cooking the wine generally cooks out most of the alcohol.

Can I use skinless chicken thighs?

I highly recommend leaving the skin on the chicken for this recipe. When searing the chicken, the fat from the skin will melt and render into the pan. It will help crisp up the chicken and also be used later to cook the onions and garlic, and as a base for the sauce. It will contribute greatly to building flavors in this dish. You can choose to remove the skin later in your plate, once the dish is served.

Can I use chicken drumsticks ?

Of course! I prefer thighs for the meat on them, but if drumsticks are on sale, use 8-10 drumsticks as a substitute.

Can I use chicken breast (white meat)?

Yes, you can. But white meat generally cooks faster and dries quicker than red meat. The dish won’t be quite as succulent. But if you want white meat, I would make a change to Step 4, in that I’d simmer the tomatoes alone for 15min, then add the white chicken meat and simmer for 15min more (instead of simmering for 30min total with the chicken thighs).

Can I omit the orange zest?

Although it may be surprising to finish off a saucy mushroom and meat recipe with orange zest, it truly brings the whole dish together, so I recommend using it. It adds depth of flavor and brightens the dish, making it a perfect meal to transition from late Summer to early Fall.

Storing tips

• To refrigerate: If you have any leftovers, simply store them in an airtight container in the refrigerator for up to 3 days.
• To freeze: Ensure the dish is cooled completely, and then placed in an airtight and freezer friendly container. To use, allow to thaw overnight in the fridge, then reheat ideally on a stovetop over medium-low heat until ready to serve.

I hope you’ll love this French Chicken Marengo recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More comfort recipes you may like: 

• Classic French Coq Au Vin Rouge
• French Style Macaroni Gratin
• 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)

French Chicken Marengo

Print Recipe

Serves: 4-6 people Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 27 voted )

Ingredients

6 Chicken thighs, bone-in, skin-on
Salt, pepper for seasoning
1/3 cup (42g) All-purpose Flour
2 tbsp (28.5g) Unsalted butter
2 tbsp (30ml) Extra Virgin Olive Oil
1 large onion, peeled and diced
2 garlic cloves, peeled and minced
7 – 8 sprigs flat leaf parsley, stemmed and chopped
¾ cup (185ml) dry white wine
¾ cup (185ml) chicken stock
1 can [796ml/28fl oz] of whole tomatoes (about 12 plum tomatoes), diced in small cubes (keep the juice too).
1 tsp fresh orange zest
16 cremini mushrooms (300g) (white or brown), sliced

Instructions

Step 1 – About 30 minutes before using, take the chicken out the fridge. Rinse thighs 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. Leave the chicken on the counter to allow to warm up to close to room temperature before cooking.

Step 2 – Season the chicken thighs with salt and pepper on both sides. Place the 1/3 cup of flour in a shallow plate and roll each chicken thigh in flour to cover evenly.

Step 3 – Melt the butter in a large frying pan over medium heat. Add the chicken thighs and cook for 7-8 minutes on each side, until the skin is crisp and golden. Transfer the thighs to a plate and cover with foil to keep warm.

Step 4 – Add the extra virgin olive oil to the same frying pan, along with the diced onion, garlic, and parsley. Cook for 2-3 minutes, still over medium heat and stirring occasionally with a wooden spoon, until the onion is translucent.

Add the white wine and chicken stock to the pan and scrape off any bits at the bottom of the pan with the wooden spoon.

Step 5 – Stir in the diced tomatoes with their juice. Turn the heat to medium-high and bring to a simmer. Nestle the chicken pieces into the sauce and turn the heat to medium-low (for a slow simmer). Simmer for 30 minutes (lid-off).

Step 6 – Stir in the orange zest, followed by the mushrooms and simmer for 10 more minutes or until the mushrooms are cooked through. Taste the sauce and adjust seasoning if needed.

Serve immediately over white rice and green beans.

 

The post French Chicken Marengo appeared first on Pardon Your French.

Risotto, just like pasta or pizza, is a French home-cook’s favorite and you’ll find it served in many restaurants across France, with cooks often putting their own French twist on it.

I love a simple rice risotto. But I might love a buckwheat risotto even more – especially in the Fall. The use of buckwheat groats (so dear to Brittany, my home) instead of rice, brings amazing nutty notes and an even greater satisfying factor to this dish, in my opinion. And one of my favorite ways to dress up a risotto is with a “Forestière sauce”, a typically French sauce made of mixed mushrooms and crème fraiche, all perfectly suited for Fall.

Cooking notes: 

• Note that a classic French “Forestière sauce” usually include more crème fraiche. I chose to cut down on the amount of crème fraiche to have a lighter sauce, and let the creaminess of the risotto shine more. 
• The combination of shitake, oyster, cremini mushrooms work great for a Forestière sauce; but you can opt for different mushrooms if you wish or stick to only one kind (ie. only cremini). 
• I used sage to compliment the dish, but other herbs such as parsley (flat-leaf or curly) or chives will work very well too. 
• For the making of the risotto, always prefer a dry white wine. 

Buckwheat Risotto with Mushroom Forestière Sauce

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 11 voted )

Ingredients

4 tbsp (60g) butter
1 small onion, peeled and chopped
1 garlic clove, peeled and diced
5 sages leaves, chopped
5 cups (375g) mixed mushrooms (shitake, oyster, cremini), washed and sliced
2 tbsp (30g) crème fraiche
1 1/3 cup (250g) buckwheat groats (kasha)
1 cup (250ml) white wine
2 cups (500ml) chicken stock
½ tsp ground black pepper
Parseman, for topping

Instructions

Make the sauce. Melt 2 tablespoons (30g) of butter in a large frying pan over medium heat and cook the onions, garlic, mushrooms and sage for about 10 minutes (until the mushrooms are fully cooked through). Stir in the crème fraiche and set aside. Cover with foil to keep warm.

Make the risotto. Melt 2 tablespoons (30g) of butter in another large frying pan over medium heat. Add the buckwheat groats and toast them for 2 minutes. Pour in the white wine, bring to a simmer and let evaporate for about 5 minutes (until half of the liquid is left). Slowly pour in the stock while stirring, in small additions, until the buckwheat is fully cooked (about 25 minutes).

For serving, scoop the risotto onto each plate and top with the mushroom sauce. Top with some shaved Parmesan and one or two leaves of sage for decoration. Season to taste.

If you try this Buckwheat Risotto with Mushroom Forestière Sauce recipe, let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

If you like Buckwheat, you might like: 

• Brittany-Style Buckwheat Pancakes and my Favorite Apple Compote Recipe

• Buckwheat Crepes from Brittany (Gluten-free)

• Kig Ha Farz, Breton stew with Buckwheat dumplings

• Buckwheat Sables with Chocolate Chips

The post Buckwheat Risotto with Mushroom Forestière Sauce appeared first on Pardon Your French.