Pork and pork shanks in Brittany

Since moving back to Brittany, I have slowly rekindled my love with pork – even though I am not usually a big meat eater. But Brittany is indeed France’s biggest pork-producing region and naturally features heavily in its cooking repertoire. Pork is also an inexpensive meat to shop for here, which is why we often turn to it at the grocery store and at the market. Pork shoulders, pork chops, shanks, belly, pork pâtés and rillettes – if you like pork, Brittany is definitely the place to be!

Of all the pork pieces available, my husband (who is Canadian and recently moved to France with me) was very surprised to find pork shanks were so popular and affordable here. They’re in fact a beloved piece of meat here, as they’re full of flavor, economical and easy to prepare when braised. 

So today I wanted to share with you this very typical method from my home region for cooking pork shanks – slowly braised in beer. This easy method ensures the meat turns fork tender every time and creates such a delicious sauce too. As a personal touch, I like to add spices like cinnamon and cloves, as they complement the beer flavor nicely and add extra warmth to this dish. 

What are pork shanks exactly? 

Pork shanks, known as “jarrets de porc” in French, are an incredibly popular piece of meat in France. Pork shanks come from the front forearm of the pig and are known to be an affordable, lean, yet tough cut of meat. They can in fact turn chewy when cooked incorrectly. However, if you braise them slowly for a long period of time, they turn utterly tender and succulent. This is why you will often find beer-braised and cider-braised pork shank recipes in Brittany. 

Pork shanks are almost always sold bone-in and with the skin on. This means the bone and skin also give the braising liquid a lot more flavor. 

The key to this recipe is to never allow the braising liquid simmer or bowl, or it will toughen the meat. Instead, let the pork shanks cook slowly for about 3 hours until they turn fork tender. 

I think this recipe is thus best suited for weekends, when you can devote a few hours to being home. This is a simple recipe that requires minimal effort and prepping, but it takes more than 3 hours to achieve, so plan accordingly.

Cooking notes: 

• What beer to choose? For this recipe, I recommend using an Amber ale. This type of beer has a medium to high cereal character. It provides delicious roasted flavors and caramel notes to this dish, without being too sweet or overpowering.  Amber Ales are quite popular in Brittany, and known as “Ambré”. You may be lucky enough to find some of our brews in North America. But if you can’t, Amber ales are also very easy to find in North America and will provide a very similar taste. You can find a few suggestions here.  
• Equipment: To achieve this recipe, you will need a heavy bottomed Dutch-oven (about 6-quarts) or a large casserole that can go from the stove top to the oven.
• For this recipe, make sure you purchase fresh pork shanks – not cured or smoked. 
• Pork shanks almost always come bone-in and with the skin on. Even if you’re not planning on eating it, keep the skin on during the cooking process; as it will impart a lot of favor to the meat and braising liquid. Once the shanks are cooked, you can then decide to remove it if you want. 

I hope you’ll love this Beer-Braised Spiced Pork Shanks as much as I do! If you have any questions, please leave a comment. 

If you enjoy pork recipe, I suggest you try my traditional French Braised Pork with Prunes recipe and my easy Pork Chops with Apples and Cider recipe. They are two rustic recipes hailing Brittany, my home region, that are perfect for any occasion.

You may also like:

• Classic French Beef Bourguignon
• French Roast Chicken
• 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

Beer-Braised Spiced Pork Shanks

Print Recipe

Serves: 2 Prep Time: 15 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2 whole fresh pork shanks, bone-in and skin on
1/2 tsp salt
1 tbsp (15ml) extra virgin olive oil
1 tbsp (14g) unsalted butter
1/3 lb (150g) shallots, peeled and thinly sliced
1 garlic clove, peeled and minced
1 lb (450g) carrots, peeled and roughly chopped
8 cloves
2 bay leaves
1 tsp ground cinnamon
½ tsp ground black pepper
3 sprigs of thyme
3 cups (750ml/24oz) Amber beer
1 cup (250ml) beef stock (ideally, low sodium)

Instructions

Step 1 - One hour before cooking, take the shanks out of the fridge. Season them with salt all over. Let rest to near room temperature. 

Preheat your oven to 320°F (160°C) with a rack in the lower middle. 

Step 2 - In a large Dutch oven or casserole, heat up the olive oil and butter on medium-high heat until it shimmers. Add the pork shanks and cook until golden all over for about 10 minutes, rotating the shanks every 2-3 minutes. When nicely golden all over, transfer the shanks to a plate. Do not clean the drippings in the Dutch oven. 

Step 3 -Turn the heat to medium and add the shallots, garlic and carrots. Cook for 7-8 minutes until the onion is glistening and fragrant. Add the pork shanks back into the Dutch oven, over the vegetables. Add the cloves, bay leaves, ground cinnamon, black pepper and thyme. Add the beer and stock. Bring to a simmer, cover with a lid and place in the pre-heated oven for 3 hours, turning the pork shanks after 1 hour and 30 minutes.  

Step 4 -After the 3-hour mark, check if the pork is tender by poking a pointy fork in it. If they still seem too tough, cook for 30 extra minutes. 

For serving, place the shanks in the middle of a shallow plate and pour the braising liquid with the vegetables over top. Serve with mashed potatoes, roasted potatoes or Gratin Dauphinois.

The post Beer-Braised Spiced Pork Shanks appeared first on Pardon Your French.

Ingredients you need for this French Lentil Salad

1. Puy Lentils. Definitely the most important thing here is to source authentic Puy Lentils to make this lentil salad recipe. Make sure you read the paragraph below for more instructions on this. 
2. Water, or stock. The lentils are cooked in water, or vegetable or chicken stock for extra flavor. Ideally, opt for a low-sodium stock. 
3. Bay Leaf. A bay leaf is used to flavor the lentils cooking water.
4. A carrot, peeled and diced. 
5. A shallot. If you don’t have a shallot, you can opt for 1/2 a red onion. 
6. Fresh thyme leaves, stemmed. 
7. A garlic clove.
8. Soft cheese, such as brie, goat cheese or blue cheese. Pick your favorite!

For the vinaigrette:

Taking the time to make your own vinaigrette from scratch will truly bring the flavor of this salad up a notch!

1. Honey. 
2. Dijon Mustard. 
3. Lemon juice.
4. Extra-Virgin Olive Oil.
5. Salt.
6. Black pepper.

About Puy Lentils, aka. French Lentils

As its name suggests, this French lentil salad is made with Puy Lentils, commonly known as “French Lentils”. These slate green lentils grown in Le Puy, in the Auvergne Central region of France, are protected under the AOC label (Appélation d’origine controlée), testifying to their authenticity.

French lentils have a distinct earthy and peppery taste. In size, they are smaller than common brown and green lentils. They hold their shape very well once cooked, which make them especially great to use in salads. They are very often used in soups and make a great side dish for meat or fish.

Frequently Asked Questions

Where to purchase Puy Lentils?

In North America, you should be able to find Puy Lentils at your grocery store next to other lentil varieties. They are more pricey than other green or brown lentils, but worth the splurge. If you can’t find them in-store, there are also plenty of options online for purchasing them.

Whether you are purchasing them online or in-store, make sure the package says “Puy Lentils” and bears a red and yellow AOP seal on the package, which certifies they are truly Puy Lentils. If the bag isn’t noted as “Puy Lentils” but just “French Lentils”, chances are the lentils weren’t grown in France, but North America or Italy.

How to cook Puy Lentils?

After you are able to source authentic Puy lentils, the first step for this French Puy Lentil Salad is to cook the lentils.

I first recommend to place the lentils in a fine mesh strainer and rinse them thoroughly to remove any debris. You can then place the lentils in a medium sized pot, along with water (or chicken broth for extra flavor) and a bay leaf. Note that the lentils are added into cold water – or broth. 

Turn the heat to medium-heat, place a lid on and bring the pot to a boil. Once boiling, turn the heat down to medium-low and simmer for about 20 minutes. At the point, you can add diced carrots and cook for 5 more minutes, until the lentils and carrots are tender. Strain, remove bay leaf and let cool to room temperature.

Note that Puy lentils usually take about 25 minutes to cook until tender. 

How to keep this Classic French Lentil Salad?

This Puy lentil salad can be kept in the fridge in an airtight container for up to 1 week. Puy Lentils are particularly resilient and hold well for days in the fridge. I often love to make a big batch of it on Sundays, and dip into for lunches throughout the week. I actually think this salad tends to taste better on day 2 or 3, as the flavors develop and blend.

Audrey’s cooking tips & notes: 

• Although this recipe is classically made with Puy Lentils, you can also make it with common brown or green lentils. Puy Lentils are usually cooked in about 25 minutes; while brown or green only need about 20 minutes.
• You can simply cook the lentils in boiling water, or use chicken or vegetable stock for added flavor. Cooking the lentils in a flavored broth really turns the flavor up a notch !
• After cooking the lentils, you need to let them cool to room temperature for at least 15-20 minutes – so plan ahead.
• You can prepare all your other ingredients while the lentils cook and cool.
• The addition of cubed or crumbled cheese isn’t very traditional in this French lentil salad (so optional), but I do love the little touches of creaminess it adds. Opt for a soft cheese such as brie, as pictured here (mild flavor), unripen goat cheese (medium flavor) or blue cheese (stronger flavor). You can use just one kind or mix and match.

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

More French salad recipes you may like:

• Piemontaise Potato Salad
• French-Style Potato and Green Bean Salad
• Tomato Bread Salad with Fresh Herbs
• Celery Root Remoulade 
• Cucumber Salad with Crème Fraiche
• Frisée Salad with bacon, egg and croutons (Salade Lyonnaise)
• Classic French-Style Potato Salad
• French-Style Couscous Salad 

Classic French Lentil Salad

Print Recipe

Serves: 4-6 people Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 9 voted )

Ingredients

1 cup Puy lentils (192g) (or common brown or green lentils)
3 cups (750ml) water, vegetable or chicken broth (low-sodium)
1 bay leaf
1 large carrot, peeled and finely diced
1 small shallot, peeled and finely diced (or ¼ red onion, peeled and diced)
About 4 tbsp chopped fresh parsley
1/4 tsp fresh thyme leaves
1 garlic clove, minced
½ tbsp Dijon mustard
1 tsp honey
2 tbsp (30ml) freshly squeezed lemon juice
¼ cup (60ml) extra virgin olive oil
3 to 4 ounces (85-115g) soft cheese, ex: diced brie, crumbled goat cheese or crumbled blue cheese.
¼ tsp salt
¼ tsp ground black pepper

Instructions

Step 1 – Place the lentils in a fine mesh strainer and rinse them thoroughly to remove any debris. Place the lentils in a medium sized pot. Add the water (or chicken broth), the bay leaf and bring to a boil. Once boiling, turn the heat down to medium-low and simmer for about 20 minutes (see note). Add the diced carrots and cook for 5 more minutes, until the lentils and carrots are tender. Strain, remove bay leaf and let cool to room temperature.

Step 2 – Once the lentils are cooled, add the chopped shallot, parsley, thyme, garlic, Dijon mustard, honey, lemon juice and extra-virgin olive oil. Season with salt and pepper to taste, and toss to combine. Lastly, add the cheese and gently toss to combine.

The post Classic French Lentil Salad appeared first on Pardon Your French.

Ingredients for Green Beans Almondine:

• • Green Beans or “Haricots Verts” – Being a French dish, Green Beans Almondine is traditionally made with “Haricots Verts” (French string beans). In comparison with green beans, Haricots Verts are slimmer, longer and straighter. They take less time to cook and often turn more tender. Haricots Verts can be found in most grocery stores in North America, but are slightly more expensive than green beans. As more affordable options, this recipe works perfectly with green beans (as pictured here), string beans or even wax beans. When picking out the beans, look for a vibrant color, little to no blemishes, and a strong “snap” to ensure freshness.

•  
  • Almonds – Almondine (or amandine) is a French culinary term for an almond garnish. So the almonds truly make the dish here. You can use sliced almonds that are either blanched or unblanched (with skin on). The sliced almonds will be lightly toasted in brown butter to develop further nutty flavors with a delicious crunch. As another option, you can use slivered almonds (same quantities) and toast them as described in the recipe.
•  
  • Brown butter – Known as “beurre-noisette”, brown butter is melted butter, with an improved flavor brought on by gently cooking it until it reaches a golden brown color. Brown butter develops delicious nutty flavors, which gives Green Beans Almondine such a unique taste. The brown butter is used here to then toast the almonds and coat the beans. It’s important you take the time to make brown butter properly for this recipe – do not skip this step… you won’t regret it!
•  
  • Shallots – Shallots are a beloved ingredient in French cooking, and they shine in this dish. They have a delicate sweet flavor that pairs perfectly with the nutty brown butter and almonds. When picking out shallots, look for ones that are non-sprouted and that feel dry, firm and heavy for their size.
•  
  • Garlic – I like to use 4 cloves of garlic, but this measurement is forgiving: you can use less if you would like, or more cloves if you love garlic.
•  
  • Lemon – This recipe requires the use of both zest and juice, so I recommend you get an organic lemon.

Key steps for Green Beans Almondine:

Green Beans Almondine is a delicious recipe that comes together is less than 20 minutes. It does require a few steps, but they are quick and easy. Take some time to read about these key steps below, so you’ll better understand how this dish comes together.

#1. Blanching the Green Beans. Blanching the beans, means you par-cook them in a pot of boiling salted water until al-dente (crisp-tender). This usually takes about 4-5 minutes. To test the doneness of the green beans, you can take a bite of one: it should squeak between your teeth. It is important the beans are slightly undercooked when done blanching. They will continue to cook later in the fry pan, with the other ingredients.

#2. Making a Brown Butter. While the green beans are being blanched, you can start melting the butter over medium-low heat in a large fry pan. Once all melted, the butter will start to simmer and foam. This should take 3-4 minutes. Eventually the butter will stop foaming. Keep a close eye on it and watch for golden specks to form at the bottom of the pan. Smell the butter for nutty aromas. This should take about 4-5 minutes. Immediately add the toasted almonds and turn the heat to low.

*** Be careful, as it’s easy to go from brown-butter to burnt-butter. If you think you’ve over-cooked or burned the butter, do not overthink it. Dump it and start again. For this recipe, it is best for the brown butter to not be fully brown yet (light gold color is best) before adding the almonds; as the butter will keep cooking with the almonds.

#3. Toasting Almonds in Brown Butter. Take the time to toast the almonds on low heat in the brown butter, stirring occasionally. Sautéing the almonds in butter slowly develops their nutty flavors further and turns them crunchy and golden, but prevents them from burning.  

#4. Add Garlic & Shallots for extra flavor. Once the almond slices are toasted to a golden color, you can add garlic and shallots to the pan. They will both add extra flavor and create a nice mix of crunchy/tender textures to the finished dish.

#5. Tossing Green Beans until glossy. Once the shallots are tender, it is time to add the blanched green beans into the pan. Using tongs, toss them gently until well coated with the brown butter and almond/shallots garnish.

How to prepare Green Beans Almondine ahead of time?

Green Beans Almondine is a great side dish to serve, especially during the Holidays. And, if needed, you can prepare the elements separately and ahead of time, and assemble the dish at the last minute before serving.

1. Blanch the green beans (step 1) and then immediately place them in an ice-bath: a bowl of water with ice-cubes. This will immediately stop the cooking process of the green beans. Once cooled, you can transfer the green beans to a bowl covered with foil or plastic film.
2. Prepare the brown butter and almond garnish (step 2-4)
3. Right before serving, re-heat garnish in a pan and toss the green beans in (step 5), until heated through.

More cooking notes:

• This recipe starts by boiling green beans in water to par-cook them. Do not hesitate to salt the water very generously. This will ensure the beans are seasoned through. They will also retain a vibrant color.
• I wouldn’t say this recipe is complicated but it has several quick steps that should be done simultaneously. Make sure you read the whole recipe through and prepare all the ingredients and equipment in front of you, before starting.

I hope you’ll love this Green Beans Almondine (Haricots Verts Amandine) recipe as much as I do! If you have any questions, please leave a comment. 

More sides you may like: 

• Classic Vegetable Tian from Provence 
• Belgian Endive and Ham Gratin (Endives au Jambon)
• Classic French Gratin Dauphinois
• Leeks with Dijon Shallot Vinaigrette
• Crispy Duck Fat Potatoes

Green Beans Almondine (Haricots Verts Amandine)

Print Recipe

Serves: 6-8 people Prep Time: 10 Minutes Cooking Time: 18 Minutes 18 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

2 lbs (900g) Green beans or Haricots verts, trimmed
Salt
4 tbsp (56g) butter, unsalted
½ cups sliced almonds
3 medium shallots, peeled and finely sliced
4 garlic cloves, peeled and finely minced
1 lemon, zested and juiced
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Step 1 – Bring a large pot of water to a boil and season with salt generously. Add the green beans and blanch for 4-5 minutes until crisp-tender. They should be slightly undercooked and squeaky between your teeth.

Step 2 – Meanwhile, melt the butter in a large fry pan over medium-low heat. Once melted, the butter will start to simmer and foam. This should take about 3 minutes. Eventually the butter will stop foaming. Keep a close eye on it and watch for golden specks to form at the bottom of the pan. Smell the butter for nutty aromas. This should take about 3-4 minutes. Immediately add the almonds and turn the heat to low.

Step 3 – Toast the almonds, stirring occasionally, until golden, for about 2-3 minutes. Add shallots and garlic, and saute for 2 more minutes, until shallot is soft and fragrant.

Step 4 – Using a large slotted spoon or kitchen tongs, transfer the par-cooked green beans directly from the boiling water to the fry pan. Toss them gently until glossy and evenly coated with Almondine garnish. Add lemon zest and juice, and toss again. Season with salt and pepper to taste, and serve.

The post Green Beans Almondine (Haricots Verts Amandine) appeared first on Pardon Your French.

A French Vinaigrette is an essential component of so many recipes from the French repertoire, especially salad-meals and veggie-focused starters. “Poireaux Vinaigrette”, “Carottes Rapées” (shredded carrots), “Artichaut Vinaigrette” or a French-style potato salad are all great examples of its usage. All these French bistro staples are quick and simple to make. They are diverse in tastes and textures, but all bound by a common component: a great French Vinaigrette. 

Making your own French vinaigrette at home hits all the right notes. It take about 5 minutes to make, is more affordable than store-bought options and has no additives. Once you start making homemade French vinaigrette, you won’t go back. 

So, here is a run-down on French Vinaigrette: the ingredients, the equipment, tips, and how to store it. I am also sharing some vinaigrette variations to try, once you master the basic French recipe first.

French Vinaigrette Basics & Ratio

“Vinaigrette” is a diminutive form of the word “vinaigre” in French, which translates to vinegar. This classic French salad dressing traditionally calls for 1 part vinegar to 3 parts olive oil. This combination of fat (oil) with acid (vinegar) is then whisked with Dijon Mustard to emulsify the liquids and create a denser, frothier mixture.

Additional components such as shallots and fresh herbs are most commonly added to bring more interest to a vinaigrette.

That said, if you’ve followed this blog for a while, you’ve likely encountered many vinaigrette recipes already. These recipes didn’t always follow the 1 part vinegar to 3 parts olive oil “rule”, and sometimes included other herbs or add-ons. I, for instance, like extra shallots when making Poireaux Vinaigrette or to use parsley when making Carottes Rapées.

This shows how a vinaigrette recipe isn’t really set in stone and can be altered as you wish. As a matter of fact, most French often make a vinaigrette not following a precise recipe and only using their eyes to measure out ingredients. For the sake of this recipe article, I of course have written down precise measurements, but keep this in mind for when you master this recipe and wish to start playing around with it.

Equipment to make a French Vinaigrette

The equipment you’ll need for a French vinaigrette is simple:

• a sharp chopping knife
• a bowl
• a fork
• And some elbow grease.

I have came across a few too many recipes calling for a hand blender to emulsify the vinaigrette.  In my opinion, this isn’t necessary. When emulsifying the vinaigrette – meaning, when pouring the olive oil in a steady stream while whisking – you want to whisk with a fork, by hand, to get a good grasp of the texture of your vinaigrette and watch it thicken as you whisk.

Tips for a great French Vinaigrette

With that in mind, here are a few tips to better understand and master your French vinaigrette:

1. Dissolving salt in vinegar, before adding the oil

Whipping up a vinaigrette is quick and simple, but the order of your ingredients actually matters. To avoid a gritty texture, it is important to dissolve your salt in vinegar first, by whisking it with a fork. If you add salt after the oil, it won’t dissolve and will remain as unpleasant speckles in the vinaigrette. Once the salt dissolves in the vinegar, you can then add your shallots and then oil.

2. Choose a good Dijon Mustard

Choosing a good-quality Dijon Mustard will go a long way here. In France, Maille and Amora are the two most easily available brands you will find. In the US/Canada, thankfully Maille has become more and more widely available and is my go-to (although slightly pricier than in France).

You can also source for other good French brands online, such as Edmond Fallot or Grey Poupon. In general, I recommend buying a Dijon Mustard that is made in France. It will likely be pricier, but definitely tastier and with a real zip.

3. Taking the time to emulsify

Emulsifying, technically speaking, is the process of forcing two liquid components (oil and vinegar) to bind together, when they normally wouldn’t mix. This is done by adding an emulsifier into the scenario (the mustard) which will act as a bond between the oil and vinegar. Emulsifying a vinaigrette is then done by slowly pouring the oil into your vinegar and mustard mixture and whisking continuously until it is fully combined and starts to thicken.

This step makes the vinaigrette smooth and lightly creamy. The vinaigrette is then able to coat vegetables and/or salad evenly.

4. Let it sit

After being whipped up together, a French Vinaigrette tends to get better as it sits. This allows the flavors to develop and meld together, but it also mellows out the sharp edge of the shallot. I usually like to prepare my vinaigrette about 1 hour before serving it, and let it sit on the counter at room temperature. I then quickly stir it again right before serving, to re-emulsify it (the oil tends to separate as you let it sit).

6. Vinaigrette variations (non-French)

With the above tips in mind, you should now be well equipped to make a true classic French vinaigrette at home.

Once you master this easy basic recipe, feel free to get creative if you want! Sure, you will be straying away from a classic French Vinaigrette recipe, but why not? The greatness of vinaigrette is that you can revisit it over and over by putting your own twists on it, to better suit your taste or your dish.

You can substitute one or two ingredients (keeping the same measurements), or even add a few. Here are some suggestions: 

• Substitute the extra virgin olive oil for a light, neutral-flavored oil like canola, avocado or grapeseed oil – or choose walnut oil for nutty notes.
• Substitute the red wine vinegar or sherry vinegar for a dark balsamic vinegar. This will create a sweeter, thicker, more “syrupy” vinaigrette. You can also use a white balsamic for a milder, slightly less-sweet version, or sherry vinegar for a more intense taste.
• Substitute shallots for finely sliced scallions to add a fresh, grassy flavor. I don’t recommend raw onions as a substitute as they will be too harsh in taste.
• Substitute the black pepper with more surprising, exotic flavors like cinnamon or smoked paprika.
• Substitute Dijon Mustard for grainy Mustard to create a more interesting texture thanks to the whole seeds. Miso paste and Tahini also makes surprising yet remarkable substitutes. I don’t recommend Honey Dijon mustard here as it is too sweet in flavor.
• Chive is just one of the few herbs you can use in a Vinaigrette. Fresh parsley, dill, tarragon, mint or basil all make great substitutes.
• Salty fixings such as small capers, finely chopped anchovies or finely diced olives all make great add-ons in a vinaigrette. Add no more than 1 tablespoon worth to not overpower the taste.
• Other delicious add-ons (although straying from tradition) include chopped walnuts, chopped hard-boiled eggs, grated or crumbled cheese.

Be creative, the possibilities are endless.

How to keep a French Vinaigrette

A Homemade vinaigrette can keep well for up to 2 weeks in the fridge. Store in a closed container (ideally glass).

It is good to keep in mind that the longer it sits in the fridge, the more the shallots will mellow out and loose their zip/crunch. As mentioned above, I prefer to let my vinaigrette sit for one hour before serving, to cut out the sharp edge of the shallots. However, after a 1 day period, they start loosing too much edge. If you plan on keeping a jar of vinaigrette on hand in your fridge, you can always whip up the vinaigrette without the shallots, and add them later, closer to each serving.

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

French Salad Recipes to try: 

• French Grated Carrot Salad (Carottes Rapées)
• Classic Parisian Salad (Salade Parisienne)
• French-style Potato Salad
• Piemontaise Potato Salad
• Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise)
• Classic French Lentil Salad 
• Cucumber Salad with crème fraiche
• Classic French Celery Root Remoulade
• Green Bean Potato Salad

Classic French Vinaigrette

Print Recipe

Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 18 voted )

Ingredients

2 tbsp (30ml) red wine or sherry vinegar
¼ tsp salt
1 small shallot (50g), peeled and minced
1 tbsp Dijon Mustard
6 tbsp (90ml) Extra Virgin Olive Oil
6 sprigs chives, minced
1/2 tsp freshly ground black pepper

Instructions

Step 1 - Combine the vinegar and salt in a bowl, and whisk with a fork for about 1 minute until the salt has completely dissolved.

Step 2 - Add the shallot and Dijon mustard and whisk to combine. Then, slowly drizzle in the oil in a steady stream while constantly whisking. Continue whisking until combined and the dressing thickens to your desired texture.

Step 3 -  Add the black pepper, chive and whisk to combine.

Transfer into a glass container with a lid (or simply cover the bowl with plastic film) and let sit for 1 hour at room temperature before serving.

Notes...

This recipe makes ½ cup – which is good for 2-3 salads. You can halve all the proportions to make just ¼ cup which is good for 1 salad, if you don’t want any leftovers. If the vinaigrette is too thick for your liking, add a splash of lemon juice to loosen it. If the vinaigrette is too runny for your liking, add an extra dollop of Dijon mustard and whisk again to re-emulsify.

The post How To Make French Vinaigrette appeared first on Pardon Your French.

What is a Chicken “Fricassée”?

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

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

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

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

The ingredients you need for a Chicken Fricassée

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

Overview: how to make this Chicken Fricassée

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

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

Frequently Asked Questions

Which white wine to choose for a Chicken Fricassée? 

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

For a Chicken Fricassée, or for any wine braised chicken recipe really, I almost always recommend using a white wine that is dry and crisp. A dry white is any white wine that isn’t sweet. And for cooking a Chicken Fricassée, you want to choose a wine that has a high acidity, which is refered to as “crisp” in wine terminology.

Some of my recommendations are:

• Sauvignon Blanc – this is my go-to white wine for cooking. It provides a great acidity.
• Pinot Grigio – a neutral white wine, which makes is easy to cook with and very versatile.
• Unoaked Chardonnay – this one is slightly richer than the two above.
• Dry Marsala – it adds lovely nutty notes and creates a great caramelization.
• Dry Sparkling wine – it is a light and crisp option. Note that the bubbles dissipate when cooking, so you won’t notice this was a sparkling wine. 

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

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

Can I omit the white wine from this recipe?

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

Can I use chicken legs?

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

More Cooking notes:

• I recommend you salt your chicken beforehand (30 minutes to 1 hour before), to allow the salt to penetrate the meat. If you’re interested in knowing more about how salt is used to build and enhance flavor in food (especially for meats), I recommend the book Salt, Fat, Acid, Heat by Samin Nosrat.
• Leaving the skin on the chicken is essential to this recipe. The chicken will be first cooked, skin-side down, in the pan. The fat from the skin will melt and render into the pan, and be used later to caramelize the shallots and garlic, and as a base for the sauce. It will contribute greatly to building flavors in this dish. You can choose to remove the skin later – in your plate, once the dish is served.
• Use a pot/pan/skillet that can go from the stove-top to the oven.

Storing tips

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

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

More Chicken recipes to try: 

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

Chicken Fricassée with Shallots and Bacon

Print Recipe

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

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 9 voted )

Ingredients

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

Instructions

Step 1 - 2 to 3 hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. Season each piece with salt and pepper on both sides. Set aside and let rest to near room temperature. Pre-heat your oven to 350°F (180°C) with a rack in the middle.

Step 2 - Heat up a large oven-safe frying pan (or skillet) over medium-high heat. Add the bacon strips and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the pan.

Step 3 – Add 1 tablespoon of butter to the pan. When the butter sizzles, place the chicken thighs, skin-side down, in the pan. Cook for about 8-10 minutes (uncovered) until the chicken skin is golden to golden brown. Flip the chicken thighs and cook for 6-7 more minutes. Transfer the chicken to a plate and cover with foil. Keep the chicken drippings in the pan. 

Step 4 - Lower the heat to medium and add another tablespoon of butter to the pan. When the butter sizzles, add the shallots and garlic. Cook for about 10 minutes, stirring occasionally, until the shallots are tender and lightly caramelized. As you cook the shallots, some may separate and some may keep their layers together - that is perfectly fine. Nestle the chicken thighs back into the pan. Pour the white wine into the pan, top chicken pieces with bacon and thyme sprigs, season to taste with extra black pepper (optional) and transfer the pan into the oven for 30 minutes (uncovered).

Remove from the oven and serve.

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

Quiche – versatile, practical, crowd-pleasing.

If you’re new to quiches, this is how you should look at it: a crisp pie crust encasing a bunch of ingredients, simply bound together by an egg and milk custard. From that point, you can see how versatile a quiche can be. You can always pick different combinations of ingredients to fill it with – ham and cheese (as in the classic Quiche Lorraine), mushrooms in the Fall, leeks in the Winter, asparagus or peas in the Spring, zucchini, tomatoes or spinach in the Summer… Add-ons are always welcome too: fresh herbs, cheeses, ham, bacon and so on. 

Quiches are also practical. You can enjoy them warm, at room temperature or chilled. They play the part for an elegant brunch as well as for a portable lunch. They also freeze very well, and can be quickly reheated in the oven.

Cooking notes:

• Although you can use a store-bought pie crust for convenience, I think making your pie crust from scratch will go a long way. This only requires about 15 minutes of extra time, and guarantees a crisp buttery crust. I also like to know all of the ingredients that are in my pie crust (no additives, no insane amounts of salt, etc.). My pie crust recipe will give you enough for a 9-inch pie crust, plus a little extra if you want to make an individual quiche on the side – or keep it in the freezer for another project (well-wrapped in plastic film).
• The amount of filling in this recipe is just right to fill a low-sided 9-inch tart pan. If you have one on-hand, I recommend you use a pie dish with a removable bottom, which will support the crust when lifting your tart.
• The asparagus are boiled for 4 minutes before being used for the quiche. 4 minutes is enough to lightly cook them but they will remain slightly firm. Do not be tempted to cook them any longer. The asparagus will continue to cook in the quiche when baking and will turn perfectly tender.

I hope you enjoy this Asparagus Goat Cheese Quiche as much as I do! Any questions, don’t hesitate to leave a comment. 

You may also like:

• The Quiche Lorraine 
• Herby Spring Vegetable Jardiniere
• Sweet Pea Ham Quiche 
• Spinach Cheese Quiche 

Asparagus Goat Cheese Quiche

Print Recipe

Serves: 8 people Prep Time: 20 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 7 voted )

Ingredients

Pie Crust:
2 cups (260g) all-purpose flour
1 tsp salt
2/3 cup (150g) chilled unsalted butter, cut into small cubes
5 tbsp (75ml) cold water

Filling:
1 tbsp (14g) butter
1 shallot, peeled and diced
1 small bunch (200g) asparagus, stemmed and cut into 1.5-inch (3.8cm) pieces
4 large eggs
3/4 cup (180ml) milk (2% or whole)
¼ cup (60ml) heavy cream (35% m.f.)  
1 tbsp Dijon Mustard
¼ tsp cayenne
½ tsp salt
½ tsp freshly ground black pepper
1 tbsp chopped parsley leaves
125g soft unripened goat cheese, crumbled

Instructions

To make the crust - Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in a plastic wrap and chill for at least 30 minutes.

Grease and flour a 9-inch (23 cm) pie dish. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the pie dish. Cut any excess crust that hangs over the edge, and poke the bottom of the crust all over with a fork.

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

To make the filling – 

Step 1 - In a large frying pan over medium heat, melt the butter and sauté the diced shallot until lightly caramelized, about 6-7 minutes. Set aside.

Step 2 - Bring a pot of water to a boil. Drop in the cut asparagus and boil for 4 minutes until barely cooked. You should be able to poke a fork in them, but they should still feel slightly firm. Drain and set aside.

Step 3 - In a large bowl, beat the eggs, milk, heavy cream, Dijon mustard, cayenne, salt, black pepper and parsley. Add the crumbled goat cheese, the shallots and mix to combine.

Step 4 – Scatter the asparagus evenly at the bottom of the pie crust. Pour the batter overtop, making sure the goat cheese crumbs are evenly distributed as well. Do not fill the batter to the rim: the filling will lightly puff up as it bakes.

Bake for 55 minutes, until the crust is golden brown and the filling is golden. Transfer onto a cooling rack and cool for at least 15 minutes before serving.

The post Asparagus Goat Cheese Quiche appeared first on Pardon Your French.

For the backstory, most French people recall the dish being served to them as a kid in their school cantine. The Poisson à la Bordelaise was often frozen and re-heated, and not particularly the best version of this dish. In my school cantine, I remember the fish to be pretty bland with the crust being more soggy than crunchy. So after my school years, it’s no wonder why I almost completely forgot about this dish.

It isn’t until a few months ago that I decided to give this dish another try – but this time, homemade. I bought fresh and affordable Basa fillets and prepared the crumbly topping from scratch: with homemade breadcrumbs, fresh parsley, lemon juice and shallots cooked in white wine. What a difference! This dish was nothing like what I remembered it to be. The baked fish remained tender and juicy, while the coarse topping turned crunchy and had fresh and tangy flavors from the parsley, white wine and lemon.

Poisson à la Bordelaise is still today a staple in the frozen aisles of French grocery stores, but I will always opt for the homemade version from now on. This recipe is easy and quick to assemble – about 20 minutes at most. It makes a perfect lunch or dinner any day of the week, accompanied by green beans, rice or potatoes.

Cooking notes:

• This recipe can be made with any white fish of your liking. For the photos here, I used four Basa filets (about 200g each – 800g total). Cod, tilapia, hake are great choices too. Whether you use fresh or frozen (then thawed) filets, make sure you pat them dry well with paper towel. You want to remove any excess moisture, or the fish will render liquid later and you will have a puddle on the bottom of your baking dish.
• Take the fish out of the fridge at least 1 hour before cooking so they warm up to almost room temperature.
• For the breadcrumbs, I like to make my own so they are chunky, as crisp as possible and salt-free. As a substitute you can use store-brought panko breadcrumbs I would avoid using regular breadcrumbs. In comparison to regular breadcrumbs, panko are dryer and have a flakier, coarser consistency. As a result, they will absorb less moisture or oil and give a crunchier crust – which is what we want for Bordeaux-Style Fish.
• 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.
• The white wine gets completely evaporated when cooking with the shallots, so no alcohol is left – just flavor. This recipe is perfectly suited for the whole family – kids included.
• The baking dish I used for these photos (4 fillets – 800g total) is 8”x11” and it was perfectly sized.

I hope you’ll love this Bordeaux-Style Fish Gratin (Poisson à la Bordelaise) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

You may also like:

• • Belgian Endive and Ham Gratin
  • Pickled Herring and Potato Salad (Harengs Marinés Pommes à l’Huile)
  • Provencal Eggplant Tomato Gratin
  • Classic Tomatoes Farcies (Baked Ground Meat Stuffed Tomatoes) 
  • Classic French-Style Potato Salad

Bordeaux-Style Fish Gratin (Poisson à la Bordelaise)

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 10 voted )

Ingredients

4 white fish filets (about 800g total)
2 tbsp (28g) unsalted butter
4 shallots or 1 large onion, peeled and diced finely
1 garlic clove, peeled and diced finely
1/3 cup (80ml) white wine
50g (panko) breadcrumbs
1 lemon, juiced
2 tbsp fresh parsley, chopped (about 10-12 sprigs)
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp (30ml) Extra Virgin Olive Oil

Instructions

Step 1 - Pre-heat your oven to 350F(180C) with a rack in the middle. Spread 1 tbsp (15ml) of Extra Virgin Olive Oil at the bottom of a baking dish; set aside.

Step 2 - In a large frying pan, melt the butter over medium heat. Add the diced shallots (or onion) and garlic, and cook for about 5 minutes until the shallot/onion is glistening. Add the white wine, and cook until the liquid has completely evaporated. Set aside.

Step 3 - In a medium bowl, combine the breadcrumbs, chopped parsley, lemon juice, ½ tsp salt, pepper and cooked onion and garlic. Mix until you get a crumbly texture, slightly moist.

Step 4 - Lay the fish filets in the baking dish and sprinkle with ½ tsp salt. Cover evenly with the breadcrumb topping and slightly press down with your fingers or the back of a spoon.

Bake for 25 to 30 minutes until the fish is done and the topping is golden. Optional: finish off with 1 to 2 minutes under the broiler for extra crunch.

The post Bordeaux-Style Fish Gratin (Poisson à la Bordelaise) appeared first on Pardon Your French.

The small potatoes are tossed warm in an herby and tangy mix of Dijon mustard, grainy mustard, olive oil and red wine vinegar, then spiked with cornichons, shallots and fresh dill.

This is a quick, easy and guaranteed crowd-pleaser for your Summer picnics or potlucks. 

What type of potatoes is best for this salad?

I recommend you make this salad with any small new potatoes, red-skinned or even fingerling potatoes. They all keep their shape well once cooked, which is exactly what we want here. 

Cook the potatoes until you can easily poke a knife in them; but they shouldn’t be mushy. Then, drain and rinse them right way under cold water to stop the cooking process.

The potatoes should still be warm when you toss them in vinaigrette: this will temper the “bite” of the shallots and round off all the flavors of the vinaigrette. 

Can you make this salad ahead?

Yes! This salad is actually even better if you let it sit for several hours to allow the flavors the develop. This is an ideal dish to make ahead if you’re planning on hosting guests and save some time in the kitchen. 

Here are more French salad recipes for entertaining: 

• • Celery Root Remoulade 
  • Cucumber Salad with Crème Fraiche
  • Frisée Salad with bacon, egg and croutons (Salade Lyonnaise)
  • Classic French Lentil Salad
  • French-Style Couscous Salad 

How to store this French-Style Potato Salad?

After making and enjoying potato salad– if you have any leftovers – you can store them in the refrigerator

• In the refrigerator: this salad can be kept in the fridge in an airtight container for up to 5 days.
• I don’t recommend freezing it, as the flavors and texture can tend to be off once defrosted and the dressing will likely separate. 

Common Questions:

If I can’t find shallots, what would you suggest?

A red onion would work well a substitute, in the same quantity listed.

Can I remove the skin from the potatoes for this recipe?

Of course you can, but it’s a lot more work. The skin on small potatoes are very thin and are honestly best left on. But the choice is, of course, yours!

What other herbs could I use in place of dill for this recipe?

Dill is THE herb to use for this dish, but commenters have noted the use of tarragon as well as fennel fronds in place of the dill. Chive would be a nice choice as well. While the use of any different herb would alter the taste of the dish, use what you enjoy!

I hope you’ll love this Classic French-Style Potato Salad as much as I do! This recipe is enough for 4 people and easy scalable to make for 8, or just 2 people. If you have any questions, please feel free to leave a comment. 

More French potato recipes you may like: 

• Potato Green Beans Salad
• Pickled Herring and Potato Salad (Harengs Marinés Pommes à l’Huile)
• Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises)
• Creamy Leek and Potato Soup (Soupe Vichyssoise)
• Classic French Gratin Dauphinois

Classic French-Style Potato Salad

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 59 voted )

Ingredients

1.5lbs (680g) small potatoes (gold, red-skinned or a mix)
1 tbsp salt
2 tbsp (30ml) Extra Virgin Oil Oil
1 tbsp (15ml) red wine vinegar
1 tbsp Dijon Mustard
1 tbsp Grainy Mustard
1 tsp salt
¼ tsp freshly ground black pepper
4 tbsp fresh dill, chopped
1 shallot, peeled and diced
5-6 cornichons (or dill pickles), diced
1 tbsp (15ml) cornichon juice

Instructions

Step 1 – Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 1 inch with water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 15 minutes until you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and rinse under cold water. The potatoes should have cooled slightly, but still be warm to the touch.

Step  2 – In a large bowl, combine the EVOO, red wine vinegar, salt and pepper. Whisk vigorously with a fork to blend and emulsify. Add Dijon mustard, grainy mustard, 3 tablespoons of the freshly chopped dill, the diced shallots, diced cornichons and cornichon juice. Toss to combine.

Step 3 – Add the potatoes to the bowl of vinaigrette. Toss gently to coat the potatoes evenly. If needed, season more to taste.

Serve warm or chilled, For serving, sprinkle with the remaining 1 tablespoon of freshly chopped dill.

The post Classic French-Style Potato Salad 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! 

The post Chicken Provençal with Olives and Cherry Tomatoes appeared first on Pardon Your French.

I love to enjoy cold poached cauliflower during warmer days, as this is a satisfying option that’s refreshing and invites bold toppings. The sweet and nutty flavors of cauliflower marry perfectly with the tangyness of a vinaigrette and the creaminess of crumbled hard-boiled eggs. 

Enjoying “eggs mimosa”(crumbled hard-boiled eggs with vinaigrette) is a Spring classic in France. It is often used to top off white asparagus, and here is a great recipe for it, if you’re interested (recipe in French). But I have to say, this version with cauliflower may have won me over…

Cooking notes: 

• Choose a large cauliflower head that is fresh, crisp and blemish free. 
• Feel free to get creative with the vinaigrette! You can add different herbs (ie. dill, chive, basil), chopped nuts (walnuts, hazelnuts), or salty fixings like capers, olives or anchovies.  A poached cauliflower tastes pretty mild, so don’t be afraid to create a vinaigrette with bold flavors.

I hope you enjoy these Whole Cauliflower with Crumbled Egg Vinaigrette as much as I do! Any questions, don’t hesitate to leave a comment.  

Enjoy it as a starter or as a side, to go with a roasted chicken, fish or even a slice of quiche. 

You may also like:

• Leeks with Dijon Shallot Vinaigrette
• Creamy Leek & Potato Soup
• Sweet Pea Ham Quiche
• Herby Spring Vegetable Jardiniere
• Swiss Chard Pancakes 

Whole Cauliflower with Crumbled Egg Vinaigrette 

Print Recipe

Serves: 6-8 Prep Time: 15 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

1 large cauliflower, leaves removed
1 tsp salt
2 large eggs
1 tsp white vinegar
10-12 sprigs fresh flat-leaf parsley, stemmed removed and chopped
For the vinaigrette:
1 tbsp red wine vinegar
¼ tsp salt
6 tbsp (90ml) Extra Virgin Olive Oil
½ shallot, peeled and finely diced
1 tbsp Dijon Mustard
¼ tsp fresh ground black pepper

Instructions

Step 1 – Cook the cauliflower. Bring a large pot of water to a boil. Add the salt and the whole cauliflower head (the cauliflower should be totally submerged). Cover with a lid and simmer for 20 minutes, flipping the cauliflower upside-down after 10 minutes. Test the doneness of the cauliflower with a fork or sharp knife, it should be tender but not too soft. Drain and place the cauliflower on a plate to cool completely.

Step 2 – Cook the eggs. Place the two eggs in a medium sauce pan and fill with water to cover the eggs by at least 1 inch. Optional: Add 1 tsp of vinegar to prevent egg white from running out in case an egg cracks. Turn to high heat and bring to a boil. Turn off the heat, cover with a lid and let sit for 10 minutes. Drain and run the eggs under cold water to stop them from cooking further. Set aside and let cool completely before peeling.

Once peeled, roughly chopped the eggs until you get a crumbly texture.

Step 3 - Make the vinaigrette. Combine the vinegar and salt in a bowl, and whisk with a fork for about 1 minute until the salt has dissolved. Add the shallots, mustard, and pepper. Then, slowly drizzle in the oil in a steady stream while constantly whisking. Continue whisking until the dressing thickens to your desired texture. If the vinaigrette gets too thick, you can add a few splashes of water. 

Step 4 – Place the cauliflower head on a serving plate. Drizzle generously with vinaigrette. You can use all the vinaigrette, or keep some on the side for later. Sprinkle with the parsley and finally top it off with the egg. Season to taste with salt and pepper.

For serving, cut in big wedges (like a cake).

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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The post Whole Cauliflower with Crumbled Egg Vinaigrette  appeared first on Pardon Your French.