Which white wine to choose for braising?

For this recipe (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 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.
• 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. This recipe already relies on peaches to provide a delightful natural sweetness. 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! 

Can you substitute the chicken thighs?

Skin-on, bone-in chicken thighs are my pieces of choice for this type of wine-braised recipes. They are so flavorful and turn fork-tender. However, yes, you can replace chicken thighs for skin-on legs or quarters if you would like. Avoid using chicken breasts as they will likely become too tough after 30 minutes of baking in the oven.

Whether you choose chicken thighs, legs or quarters, 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.

Cooking tips:

• I recommend you salt your chicken beforehand (2 to 3 hours before), to allow the salt to penetrate the meat. 
• Choosing in-season peaches is best. However, do not opt for peaches that are too ripe or soft, or they will turn mushy once baked. You will want to choose peaches that are still firm, so they turn soft yet keep in once piece once baked.
• Use a pot/pan/skillet that can go from the stove-top to the oven.

I hope you’ll love this Wine-braised Chicken with Peaches as much as I do! This is a simple yet impressive recipe that is perfect for Summer. You can serve it with rice and a salad on the side. 

You may also like: 

• Chicken Provençal with Olives and Cherry Tomatoes
• Creamy French Chicken Tarragon (Poulet à l’Estragon)
• Clementine Roast Chicken with Fennel and Honey
• Simple Chicken Marengo with Mushrooms
• Braised Chicken Thighs with Garlic and Onion
• Chicken Fricassée with Shallots and Bacon

Wine-Braised Chicken with Peaches

Print Recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 6 voted )

Ingredients

4 chicken thighs, skin-on, bone-in
1 tsp salt
1 tsp fresh ground black pepper
¼ cup (34g) flour
2 tbsp (28.5g) unsalted butter
2 garlic cloves, peeled and minced
2 shallots, peeled and diced
1/3 cup (79ml) dry white wine
2 peaches, stoned and cut in wedges
2 tbsp (40ml) honey
2 tbsp almond slices
1 tbsp chopped fresh basil leaves

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. Place the flour in a shallow plate and roll each chicken thigh in flour to cover evenly. 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 and add the 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 the shallots and garlic. Cook for about 5 minutes, stirring occasionally, until the shallots are tender and lightly caramelized.

Step 5 - Nestle the chicken thighs back into the pan. Pour the white wine into the pan (around the chicken pieces, not on top so the chicken skin remains crispy) and transfer the pan into the oven for 15 minutes (uncovered).

In a small bowl, toss the peach slices with the honey.

Step 6 – Take the chicken out of the oven, and scatter the peach slices around the chicken pieces. Transfer the chicken back into the oven for 15 more minutes (uncovered).

Remove from the oven and sprinkle the dish with almond slices and chopped basil leaves. Serve immediately.

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At this time of year, both regions boast orchards of blooming apple trees of all varieties and hence nurture an extensive repertoire of apple recipes – be it sweet or savory. Countless apples pies, chicken and pork roasts with stewed apples, apple cider in Brittany, Calvados in Normandy… apples are the Queen of the local gastronomy year-round. And frankly, as a Brittany native, I don’t think I’ll ever get tired of cooking and baking with them.

So after the Calvados and Apple Flan recipe from Normandy, here is this Skillet Caramelized Apple Cake from Brittany, one of my favorite apple recipes from my home region (although to be fair, as a biased Brittany recipe-devotee, I might always show up here with yet another new “favorite” Breton recipe).

A super easy, quick and rustic apple flan-like cake

Known in French as a “Michon aux Pommes”, this rustic-looking dessert features a succulent flan-like texture and big clusters of caramelized apples. As fragrant and luscious as it is, the recipe is ridiculously simple and thrown together in a few short minutes, for a result that is big in flavor and exciting textures.   

The apples are first cooked with a generous knob of butter (salted butter, as per 100% of Brittany recipes). This step brings an effortless elegance to the dish, with sweet caramelized notes of a tarte tatin, creating an interesting contrast with the cake batter.

The cake batter is similar to a sweet crêpe batter: a liquidy mix thrown together in 2 or 3 minutes, and poured over the caramelized apples before getting popped in the oven. Its eggy texture is soothing and unctuous, but remain firm enough to be called “a cake”.

I like to enjoy this cake hot, straight out of the oven, with the browned edges crisp and slightly brittle, and the middle still gooey and a bit steamy. But if you let it cool down in temperature, it will firm up nicely and you can slice it and serve it like a classic cake.

 Cooking notes:

• For more interesting flavours, choose a mix of tart and sweet apple varieties
• This recipe requires a 9-inch skillet or stove-top and oven-proof equal sized dish

Skillet Caramelized Apple Cake from Brittany

Print Recipe

Serves: 6-8 Prep Time: 15 Minutes Cooking Time: 35-40 minutes 35-40 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 18 voted )

Ingredients

For the batter:
1 cup (125g) all-purpose flour
1/4 cup (50g) sugar
3 large eggs
1/3 cup (80g) salted butter, melted
1 2/3 cup (400ml) milk (2% or whole) 
Scrapping of 1/2 vanilla bean or 1 tsp vanilla extract

For the filling:
1.1lbs (500g) apples (peeled, cored and cut in 8)
1/3 cup + 2 tbsp (80g + 30g) salted butter
2 tbsp (25g) sugar, for topping

Instructions

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

Step 1 - In a large mixing bowl, whisk together the flour, sugar and eggs until smooth. Whisk in the melted butter until completely incorporated, and finally the milk and vanilla (seeds or extract). You should have a smooth batter, similar to a thin pancake batter. Set aside.

Step 2 - In a 9-inch skillet, melt 1/3 cup (80g) of butter and add the apple slices. Cook for about 10 minutes until the apples are soft and slightly caramelized. Scatter the apples evenly at the bottom of the skillet and pour the batter over the apples. Place in the oven.

Step 3 - After 15 minutes, open the oven and scatter tiny cubes of butter (2 tablespoons/30g in total) evenly over the top of the cake and sprinkle with 2 tablespoons of sugar. Bake for 20-25 minutes, until golden with brown, caramelized edges.

Serve warm, or let cool completely to room temperature to slice and serve like a cake.

If you try this Skillet Caramelized Apple Cake from Brittany recipe let me know! Leave a comment or share a photo on Instagram. 

A recipe adapted from Aimer La Cuisine de Bretagne, by Jacques Thorel.

The post Skillet Caramelized Apple Cake from Brittany appeared first on Pardon Your French.

With summer barbecues on all of our minds, here’s a recipe to behold: Lamb Chops and Summer Veggies, topped with a fragrant Nice-style Pesto Sauce.

As you’ve seen from my previous recipe, I am partnering with Oliv this Summer to bring you delicious recipes that are bursting with Balsamics and Extra Virgin Olive Oils – two ingredients utterly prevalent in Southern French cuisine. (If you’re unfamiliar with Oliv, check out my last post or check their site for a look at their essential oil-infused line of products.)

Today, I am showcasing their Garlic-Infused Extra Virgin Olive Oil. It is so fragrant, sharp and intensely garlicy (which I love!). The first time I tried it, I knew it would add a lot of character to any grilled meats, fish or vegetables.

I made double-use of the Garlic-Infused EVOO for this Lamb Chops and Summer Veggies recipe. I first used it as a marinade for the lamb chops and summer vegetables, along with Herbes de Provence and seasonings. No need for garlic or onions, as the EVOO did all the work on its own.

This marinade infused so much flavour into the meat and helped get that nice char we’re all looking for when grilling. The veggies (zucchini, eggplant and red peppers) ended up juicy, with mellow flavours reminiscent of a ratatouille.

I also used the Garlic-Infused EVOO to make a Nice-Style pesto sauce. Unlike the Italian pesto you might be more familiar with, a Nice-style pesto sauce (known as “pistou”) does not contain pine nuts. It simply includes basil leaves, parmesan and EVOO –letting the flavours of the oil shine a little more (and it’s much more cost effective!).

This “pistou” is traditionally used in the Provencal Soupe au Pistou. But it’s also delicious in pasta, risotto and on top of roasted meats and veggies – just like in this recipe. It is a great sauce to have in your fridge during the Summer, to turn anything that’s a bit boring into a distinct dish – with a great Mediterranean flare.  

This recipe makes 2 servings and leaves you with a 250ml pesto jar, that will keep in the fridge for 5-7 days.

Lamb Chops and Summer Veggies with Nice-Style Pesto

Print Recipe

Serves: 2 Prep Time: 20 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the pesto sauce:
1 clove of garlic
8 sprigs of fresh basil (about 24 leaves)
60 g Parmesan cheese
1/3 cup Garlic-infused EVOO
Salt, pepper to taste

For the main:
2 lamb chops
1 eggplant
1 zucchini
1 red pepper
4 tbsp Garlic-Infused EVOO
1 lemon
2 tsp Herbes de Provence
Salt, pepper to taste

Instructions

For the pesto sauce:
Wash the basil leaves (discard the stems), peel the garlic and chop the parmesan roughly. Throw the ingredients into a mixer/food processor (or use a mortar and pestle) and puree to make a chunky paste. Slowly add in the EVOO, little by little, while continuously mixing. If needed, finish off with salt and pepper to taste.

For the main:
At least two hours before cooking (or even better, the night prior), pour 2 tablespoon of EVOO into a ziploc bag, with 1 teaspoon of Herbes de Provence, the juice of ½ a lemon, and the lamb chops that you’ve seasoned with a pinch of salt and pepper on each side. Seal the bag, and massage the lamb chops in the bag to make sure they are evenly coated with the herbs and oil. Refrigerate.

Two hours before (not the night before) wash and chop the eggplant, zucchini and red pepper into large cubes (as pictured). Throw them in a ziploc bag, with 2 tablespoons of EVOO, 1 teaspoon of Herbes de Provence, a pinch of salt and pepper, and the juice of the other ½ of the remaining lemon. Refrigerate.

Cook the lamb chops (on a barbecue grill or a heavy skillet) to desired doneness, about 3 minutes per side for medium-rare. Cook the summer vegetables (preferably in a heavy skillet, not directly on the grill) for 15-20 minutes until cooked through and glistening (but not mushy).

For serving, present the lamb chops and Summer veggies in a dish/plate and dress with a generous dollop of pesto sauce on top.

If you try this Lamb Chops and Summer Veggies with Nice-style Pesto recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

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