This is an easy, one-pan recipe that moves effortlessly from stovetop, to oven, to your table.

What Is 40 Cloves of Garlic Chicken?

Chicken with 40 cloves of garlic is a classic French recipe rooted in old Provençal cooking, where garlic and herbs are fundamental ingredients. It is very much popular in French households, and gained popularity in the United States through chefs like James Beard.

The magic of this recipe comes from the way garlic transforms during its long, slow cooking. Instead of the sharp bite you might expect from 40 cloves, you get a mellow, nutty, almost caramelized flavor that enriches both the sauce and the chicken.

The dish embodies the French philosophy of turning simple ingredients -chicken, garlic, herbs, wine- into something extraordinary, through technique and patience.

Ingredients You’ll Need

Before you start, make sure you have all your ingredients measured and ready. Using a pan that goes from stovetop to oven is essential for seamless cooking and better flavor development.

• Chicken. The traditional recipe calls for a whole chicken cut in 8 pieces: 2 breasts, 2 wings, 2 thighs and 2 legs. You can opt for 8 chicken thighs or legs if that’s more convenient for you. keep the bones and skin on for maximum flavor! And make sure the chicken is close to room temperature before you start cooking it, so take it out of your fridge about 45 minutes beforehand.
• Salt, pepper, flour. The chicken pieces are simply seasoned with salt and pepper, and then dredged in flour. This helps get a crisp, golden skin on the chicken.
• Butter and olive oil. We’re using both butter and olive oil to sear the chicken pieces. The butter helps develop a nice golden sear while the olive oil keeps the butter from burning (since it has a higher smoke point).
• Garlic. 40 cloves of garlic, no more, no less! I usually need 4 heads of garlic to get 40 cloves. They need to be peeled and kept whole. This is frankly the tedious part of the recipe, but worth it.
• Cognac. We use cognac to deglaze the pan after the chicken and garlic are seared. This adds sweet, caramelized notes to the sauce. The alcohol completely burns off while cooking.
• White wine and chicken stock. They form the base of the braising sauce for the chicken. Choose a dry, low-sweetness white wine so its flavor stays subtle and doesn’t overwhelm the dish. As the chicken and garlic cook in the oven for about 1 hour and 15 minutes, the sauce gently reduces and develops a lightly thickened, concentrated flavor.
• Thyme. Sprigs of fresh thyme add a savory depth and a French twist that flavors the whole dish.
• Heavy cream (optional). Some recipes call for an addition of 1 to 2 tablespoons at the end of cooking, to enrich the sauce. I usually don’t add it, but it is nice and some prefer it that way.  You can see how to add the heavy cream in step 9. 

How to Make 40 Cloves of Garlic Chicken

Here is a condensed overview of the cooking process before you jump to the full recipe card at the bottom of this page.

• Prepare the chicken: Pat dry the pieces to ensure crisp skin, then season generously and dredge lightly in flour.
• Sear for flavor: Brown the chicken in butter and oil until golden and crisp.
• Cook the garlic: Sauté the garlic cloves in the same pan until lightly golden.

• Deglaze: Add cognac and scrape up all those flavor-packed brown bits off the pan.
• Build the sauce: Return the chicken, then pour in the stock and wine. Add thyme on top.
• Slow roast: Cover and bake until the chicken is tender, about 1 hour 15 minutes.
• Crisp (optional): Remove the lid for the last 10 minutes for a beautifully crisp top.

Serve immediately with crusty bread, mashed potatoes, or rice to soak up the incredible sauce.

Focus on: peeling the garlic cloves.

Peeling 40 garlic cloves does take a bit of time, but the simplest method uses just your hands, a cutting board, and a paring knife.

1. Separate the cloves : Hold the garlic head with both hands and gently squeeze or roll it on the cutting board to loosen the cloves. Pull them apart until all cloves are separated.
2. Trim and peel : Use a sharp knife to slice off the root end. Once the base is trimmed, the peel should loosen enough for you to slide it off with your fingers.

If the skins are stubborn: briefly soak the cloves to loosen the peels. Place them in a bowl, cover with hot water, and let them sit for about one minute. Drain well. After soaking, the skins should glide off easily. Avoid smashing the cloves to speed up peeling; for this recipe we want to keep them whole.

Slicing off the root end and peeling the garlic clove.

Frequently Asked Questions

Does 40 cloves of garlic make this dish very strong?

Not at all! The garlic becomes sweet, soft, and buttery as it cooks. The flavor is rich and mellow, not sharp.

Do I need to peel all 40 cloves?

Yes, but the 60-second blanching trick makes peeling fast and simple.

Can I use boneless chicken?

I always recommend using bone-in chicken pieces because they stay juicier and develop deeper flavor. However, boneless thighs will work. You’ll need to reduce cooking time a bit.

What can I substitute for cognac?

Brandy or extra white wine works well. The cognac adds depth, but the recipe is flexible.

Can I make this dish ahead of time?

Absolutely. This dish reheats beautifully. In fact, I find the flavors deepen overnight. You can make it up to 2 days in advance. Let it cool completely, chill in the fridge, and reheat on the stovetop on the lowest setting until warmed through. 

Audrey’s tips for success

• Use a heavy, lidded, oven-safe pan like cast iron or a sturdy skillet pan to ensure even browning and maintain heat.
• Dry chicken = crispy skin. Removing moisture is key to a golden crust. Make sure you pat dry your chicken pieces with paper towel first.
• Don’t rush the browning step. Developing color on the chicken here means more flavor in the final sauce.
• Pairing suggestion: Serve this chicken recipe with mashed potatoes, polenta, roasted vegetables, and crusty baguette slices to enjoy every drop of the garlic-infused sauce.

More French chicken recipes to enjoy: 

• French Chicken Marengo
• Creamy Chicken and Leek Pot Pie
• Classic French Coq Au Vin Rouge
• French Roast Chicken (Poulet Rôti)
• French Chicken and Mushroom Pie (Tourte)
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce
• French Style Cottage Pie (Hachis Parmentier)

40 Cloves of Garlic Chicken

Print Recipe

Serves: 6-8 Prep Time: 20 Minutes Cooking Time: 1 Hour 30 Minutes 1 Hour 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 7 voted )

Ingredients

1 whole chicken (about 4lbs), cut in 8 pieces.
Salt, pepper for seasoning
1/3 cup (42g) All-purpose Flour
2 tbsp (28.5g) Unsalted butter
2 tbsp (30ml) Extra Virgin Olive Oil
40 cloves of garlic
3 tbsp (45ml) Cognac to deglaze
1 cup (250ml) Chicken stock
½ cup (125ml) Dry white wine
8-12 Sprigs fresh thyme
2 tbsp (30ml) heavy cream (optional)

Instructions

1. About 45 minutes before using, take the chicken out the fridge. Pat dry the pieces all over with paper towel to remove any excess moisture. This will help ensure a nice and crispy skin when cooking. Leave the chicken on the counter to allow to warm up to close to room temperature before cooking.
2.  Season the chicken with salt and pepper on both sides. Place the 1/3 cup (42g) of flour in a shallow plate and roll each chicken piece in flour to cover evenly. Even easier, throw everything in a freezer bag and shake!
3. Preheat your oven to 375°F (190°C) with a rack in the middle.
4. Melt the butter and oil in a large heavy-bottom frying pan over medium heat. Add the chicken pieces and cook for 7-8 minutes on each side, until the skin is crisp and golden. Transfer the chicken to a plate.
5. Add the garlic cloves to the same pan and cook for 3-4 minutes, stirring occasionally, until the cloves start to golden lightly.
6. Pour the cognac in to deglaze. Use a large wooden spoon to swirl around the garlic cloves and scrape all the bits at the bottom of the pan.
7. When the liquid has mostly evaporated, nestle the chicken pieces back into the pan with the garlic cloves around. Pour the chicken stock and white wine into the pan. Top chicken pieces with sprigs of thyme.
8. Cover with a lid and place in the oven. Cook for 1 hour and 15 minutes, until the chicken is tender. You can use a small pointy knife to test the tenderness of the chicken. You can remove the lid for the last 10 minutes to get a crisper skin on top.
9. Optional: If you want to add heavy cream to enrich the sauce. After you take the dish out of the oven, place it back on the stovetop on a medium-low setting. Transfer the chicken pieces onto a plate, cover with foil. Stir in 2 tablespoons (30ml) of heavy cream to the sauce and simmer for 1 minute. Add the chicken pieces back in and serve. 

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The Recipe

This baked brie en Croûte is a great communal appetizer, especially over Winter, when we yearn for warm, comforting bites. I love how this recipe is quick and straightforward to make, yet turns into such a rich, decadent appetizer. The flakiness of puff pastry pairs perfectly with the gooey, melty cheese inside. Sweet honey and cranberries, crunchy nuts and floral thyme all add another level of deliciousness, while balancing out the richness of the pastry and cheese. 

This recipe can be prepared the day of or up to 24 hours ahead (before baking), which I think makes it a great appetizer if you plan on hosting guests and need to manage your time in the kitchen. 

That being said, before diving into it, I wanted to give you some answers to some of the most common questions you may ask about this recipe. Read below to see what brie to choose, how to serve or reheat this brie en croûte, along with a few more tips. And if you have any other question, feel free to leave a comment!

Common Questions about Brie en Croûte 

What brie should I choose for this recipe?

Brie is a soft-ripened, cow-milk cheese that originated in France. It has a creamy interior with a bloomy rind of white mold that is perfectly edible. 

Authentic French brie wheels, found in France, are made with raw milk and taste rich and earthy. These unfortunately don’t qualify for US importation as they’re made with raw, unpasteurized milk. French Brie wheels found in the US are a stabilized version of brie made with pasteurized milk. In my experience, these are generally quite similar in taste and texture to French bries, although milder in taste and with a longer shelf life. They come at an affordable price in North America and can be found in virtually every grocery store. 

For making a Brie en Croûte, I recommend you look for a wheel of brie labeled « triple-crème » (triple-cream). A triple-crème contains a minimum of 75% of butterfat and generally around 40% saturated fat, which is similar to the percentage of fat in heavy cream. This means the brie will turn utterly melty and creamy once baked. This is especially important as, as mentioned above, brie found in the US contains stabilizers, which prevent them from softening. So when using a triple crème (vs. a double cream with a minimum of 60% of butterfat content), you know the inside of your Brie en Croûte will turn just perfectly gooey. 

A Note about Brie vs. Camembert 

Brie and Camembert are both soft-ripened cheeses made from cow’s milk. Their flavors and looks are a bit similar– although camembert wheels are typically smaller than brie and taste deeper in flavor. 

That said, although Camembert and brie may appear very similar, I don’t recommend using a camembert wheel for this recipe. Brie has a higher fat content than camembert, as more cream is added to it during its confection. When baked, brie will turn very smooth and creamy while camembert may turn less creamy.

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 reach for one of high quality – the splurge will be worth it. If frozen, thaw according to package instructions and keep the packet 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. 

How to prevent the Brie en croûte from browning too quickly?

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

Can you prepare it ahead of time ?

Yes, you can prepare this Brie en Croûte ahead of time, up until the baking step. Store it in the fridge for up to 24 hours until ready to cook. 

How do you keep and reheat Brie encroûte ? 

Any leftovers? Although a Brie en croûte is best enjoyed when freshly baked, you can store leftover in the fridge and reheat later.  

Let the Brie en Croûte cool completely before placing it in an airtight container or covering it tightly with foil. Store it in the fridge for up to 3 days. 

Reheat the pastry low and slow in the oven, at 190°F (88°C), placed on parchment paper or in an oven-safe dish. Reheating it slowly ensures the pastry will crisp back up while the cheese reheats through and melts without burning. I don’t recommend re-heating it in the microwave. 

How to serve Brie en Croûte? 

Brie en Croûte is the perfect party appetizer. Serve it on a larger platter with a knife, surrounded by toasted bread slices, crackers, grapes and fruit slices for guests to assemble bite-size toasts. I especially love pear and apple slices as they pair perfectly with the cheese and cut through the richness of the melted brie. You can also add extra dried cranberries, nuts and/or preserves such as apple jelly for topping the toasts. 

Cooking notes and substitutions : 

• Once taken out of the fridge, puff pastry warms up quickly and can get sticky. Keep the sheet rolled in the fridge up until you need it and/or act fast when rolling it out and transferring it onto the prepared baking sheet. 
• I love to use hazelnuts for this recipe, but chopped almonds, walnuts or pecans work perfectly here too. 
• It is very important to not overbake the Brie en croûte. During the last five minutes of baking, keep a close eye on the pastry and stop baking when it looks just puffed and brown enough. If overbaked, the brie inside may re-harden – which you definitely don’t want !

I hope you enjoy this Brie en Croûte with Cranberries, Nuts and Thyme recipe as much as I do! If you have any questions, please leave a comment. 

More appetizer recipes you may like: 

• Smoked Salmon Cream Cheese Tarte Soleil 
• Roasted Red Pepper Dip from Provence (Poivronade)
• Swiss Chard Pancakes (Farçous)
• Ham Cheese Olive Bread 
• Sardine and Cream Cheese Rillettes
• Eggplant Caviar Dip
• Black Olive Tapenade
• Gruyere Cheese Twists (Torsades au fromage)

Brie en Croûte with Cranberries, Nuts and Thyme

Print Recipe

Serves: 8-10 Prep Time: 20 Minutes Cooking Time: 20-25M 20-25M

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

1 (13-oz [370-g]) ready-rolled puff pastry, thawed
1 (453 grams) Brie cheese round (at least 6-inches in diameter)
2 tbsp (40g) honey
1/3 cup (about 50g) dried cranberries
¼ cup (about 35g) chopped nuts (hazelnuts, walnuts, almonds and/or pecans)
4 sprigs thyme, stemmed
¼ tsp freshly ground black pepper

Egg Wash:
1 egg yolk
1 tbsp (15ml) milk

Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 1 - Unwrap your puff pastry and (if needed) roll it out and cut it into a large circle of 12-inch in diameter. Transfer the pastry onto the prepared baking sheet.

Step 2 - Place the brie in the center of the pastry. Drizzle the top of the cheese with honey and spread it with the back of a spoon. Top with the dried cranberries, chopped nuts and thyme. Season with freshly ground black pepper.

Step 3 - Fold the edges of the dough towards the center, up over the brie, pleating the dough around as you go. Make sure the top center (where the pastry ends meet) is well sealed. I like to pull the final pleat a little more, so it goes over the brie, to make sure it is well sealed (see photo below). 

Step 4 - Whisk together the milk and the egg yolk. Brush the top and sides of the pastry with the egg wash. Transfer the pastry in the oven (middle rack). Bake for 20 to 25 minutes, or until the pastry is just golden brown. Do not bake the pastry any longer, or the brie may re-harden.

Let stand for 10-15 minutes, transfer onto a serving platter and serve immediately, with toasts and/or apple wedges.

The post Brie en Croûte with Cranberries, Nuts and Thyme appeared first on Pardon Your French.

In this favorite braised recipe of mine, onions and loads of garlic are caramelized in butter, and plump chicken thighs are seared on the stovetop until crispy. Everything then get braised in the oven in white wine and aromatics. It makes for a delicious combination of sweet and salty flavors, with crisp and melty textures.

It’s such a simple and humble dish, yet full of rich flavors and absolute comfort. You can achieve the whole dish in one pot – if you choose one that goes from the stovetop to the oven – and in under one hour.

How to make these Braised Chicken Thighs with Garlic and Onion

The recipe starts by salting the chicken thighs 2 to 3 hours before you start cooking (leave them on the counter). This allows enough time for the meat to fully absorb the salt, and results in evenly seasoned and moist chicken thighs.

When ready, sear the chicken thighs, skin-side down in an oven-proof pan with olive oil and thyme until golden brown. Flip the thighs and continue searing until nearly cooked through. Transfer the chicken to plate and cover with foil.

The recipe continues with caramelizing the onions and garlic in the same pan, with some butter and using the chicken drippings. When caramelized, the chicken is placed back into the pan along with dry white wine. The dish is finally transferred into the oven for 30 minutes, until perfectly golden and fragrant.

Cooking notes:

• I recommend you salt your chicken beforehand (2 to 3 hours before), to allow the salt to penetrate into the meat. If you’re interested in knowing more about how salt is used to build and enhance flavor in food (especially for meats), I recommend the book Salt, Fat, Acid, Heat by Samin Nosrat.
• 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 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 on – in your plate, once the dish is served.
• Instead of chicken thighs, you can substitute skin-on chicken legs.

I hope you’ll love these Braised Chicken Thighs with Garlic and Onion as much as I do! This is a simple yet impressive recipe that is perfect for Fall and Winter. You can serve it with pasta, rice, other types of grains (quinoa, barley, etc.) or green beans.

You may also like:

• Bacon Wrapped Chicken Breasts in Grape Sauce 
• Simple Chicken Marengo with Mushrooms
• Cod Provençal with Tomatoes, Capers and Olives
• Slow-Cooker Beef Bourguignon

Braised Chicken Thighs with Garlic and Onion

Print Recipe

Serves: 4-6 Prep Time: 10 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 36 voted )

Ingredients

6 Chicken thighs, skin-on, bone-in
1 tsp salt
1 tsp fresh ground black pepper
1 tbsp (15ml) Extra virgin olive oil
7-8 sprigs fresh thyme
2 tbsp (28.5g) unsalted butter
1 large onion, peeled and sliced in half-rounds
6 garlic cloves, peeled (3 cloves diced/3 cloves left whole)
1/3 cup dry white wine

Instructions

Step 1 - Two 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, at room temperature.

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

Step 2 - Heat up a large oven-safe frying pan (or skillet) over medium heat with the extra virgin olive oil. When the oil is sizzling, place the chicken thighs, skin-side down, in the pan and sprinkle with the thyme sprigs. 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 and thyme 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 butter to the pan. When the butter is foaming, add the onion and garlic. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. Nestle the chicken thighs back into the pan, on top of the onion. Pour the white wine into the pan and transfer the pan into the oven for 30 minutes (uncovered). 

Serve, over pasta or rice.

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 Braised Chicken Thighs with Garlic and Onion appeared first on Pardon Your French.

Made with just a few ingredients, this Concord Grape and Thyme Jam is perfectly tart and sweet with lovely floral notes. It will likely remind you of the commercial grape jams you may have enjoyed as a kid, but it is far less sticky, with no added pectin and feels more “grown-up” with the subtle addition of herby thyme.

It is delicious for breakfast on toast with butter or peanut butter (think of it as an adult PB&J!). But, in all fairness, I find it tastes best on crusty bread to top off a slice of creamy French cheese, like Brie or Camembert.

A no pectin added, natural jam recipe

This jam recipe requires no packaged pectin. The great thing about Concord grapes is that they have enough natural pectin in them for making jam, unlike other grape varieties. The sweet, tart Concord Grapes along with sugar and lemon juice all act as natural thickener and create a gleaming chunky jam.

How to make this Concord Grape and Thyme Jam

The recipe starts by washing, draining and stemming the Concord Grapes.

Now, we’re in for a little bit of a tedious (but necessary) step: getting rid of the seeds. This process is achieved by separating the grape skin from the pulp. You press each grape between your fingers to squeeze out the pulp from the skin.

The pulp containing the seeds is then simmered in a sauce pan to soften, so it can be passed through a fine mesh strainer. The seeds will remain in the strainer while the pulp gathered at the bottom is now seedless.

The pulp is then returned to the sauce pan, along with the skins, sugar, lemon juice and zest. The ingredients are simmered for 45 minutes to 1 hour, until they reach the “gel” stage of 220F (106C). I recommend using a candy thermometer.

If you do not have a candy thermometer, you can use the trick of the chilled plate: drop a teaspoon of jam on a chilled white plate, wait 1 minute and check the jam’s consistency. It should have thickened significantly and be gel-like. If it still looks too liquidy, keep the mixture at a simmer and try again later. 

Once the jam has the desired consistency, remove from the heat and let cool completely before jarring.

For jarring, you can simply pour the jam into 2 x 8oz jars (ie. mason jars), and keep it in the refrigerator to enjoy for up to 2 weeks.

If you wish to keep the jam for longer, use a can-sealed method (this article covers it all.)

My Cooking notes:

• Note this recipe is tailored for Concord Grapes, which are smaller in size and more acidic than your average red or white grapes.
• With 1 1/2 cup (300g) of sugar, I know it can be tempting to lower the amount of sugar is this recipe. But if you do so, you won’t be able to cook the jam to the desired thickness. You will end up with a jam that is runny, and hence not spreadable. The sugar balances the acidity of the grapes and acts as a thickener.
• Make sure you use fresh thyme, not dried.
• Because we’re using both the juice and zest of a lemon, choose one that is ideally organic.
• Once the jam is jarred, it is best to wait at least 1 day before enjoying. This allows for the flavors to develop further and the texture to set entirely.

I hope you’ll love this Concord Grape and Thyme Jam. It is a simple, delicious recipe to celebrate the start of Fall. It is versatile and can be enjoyed is so many ways:

• For breakfast on toasts, English muffins, pancakes or wherever you would usually use jam.
• In crêpes.
• In a sandwich with Peanut Butter – a different kind of PB&J sandwich.
• To top off crusty bread and soft cheese (ie. camembert, brie) .
• In a grilled cheese.
• For stews, to bring sweetness and a glistening texture to the sauce (ie. as a substitute to red currant jelly).
• On a cheese & charcuterie board when hosting guests.

You may also like:

• Blueberry Balsamic Sauce 
• Vanilla Blood Orange Marmalade

Concord Grape and Thyme Jam

Print Recipe

Serves: 2 x 8oz jars Prep Time: 15 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 8 voted )

Ingredients

1.1 lb (500g) Concord Grapes
1 ½ cup (300g) sugar
½ tsp salt
7-8 fresh thyme sprigs
2 tbsp (30ml) lemon juice
1 tsp lemon zest

Instructions

Make sure you read the cooking notes before you start.

Place a small plate in your freezer (we will use it later to test the jam consistency).

Step 1 – Wash, drain and stem the concord grapes. Weigh them again to make sure you have exactly 500g. Separate the grape skins from the pulp by squeezing the grapes between your fingers. Place the grape skins in a bowl and place the pulp (containing the seeds) in a medium-size sauce pan.

Step 2 – Heat up the sauce pan with the pulp over medium heat. Bring to a simmer and cook for about 10 minutes until the pulp softens and looses its shape. Pass the pulp through a fine mesh strainer into a bowl; you may need to press on the pulp to force it out of the strainer. Discard of the seeds gathered in the strainer.

Step 3 – Return the seedless pulp into the sauce pan over medium heat, and combine with the grape skins, sugar, salt, thyme sprigs, lemon juice and lemon zest

Step 4 – Stir and bring to a simmer. Turn the heat to low, and simmer for about 45 minutes to 1 hour (lid off and stirring occasionally), until a candy thermometer reads 220F (106C), which is the “gel” stage.

If you do not have a candy thermometer: take the small plate out of the freezer and drop a teaspoon of jam on it. Wait 1 minute and check the consistency: it should have thickened significantly. If it still looks too liquidy, keep the mixture at a simmer and try again later.

Step 5 – Remove from the heat and let cool to room temperature before pouring into jars or airtight containers. You can choose to discard of the thyme sprigs or leave them in the jars. The jam can kept for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars in a cool, dark place (ie. food pantry).

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 Concord Grape and Thyme Jam appeared first on Pardon Your French.

A great, delicious recipe to celebrate this late-Summer, plum purple vegetable.

An appetizer, a salad topping or a side dish.

This is a simple and versatile eggplant recipe, that can be on the table in less than 30 minutes.  The eggplant cooks up meltingly tender and creamy, absorbing all the flavors from the olive oil and thyme. The sprinkles of goat cheese and walnuts add a great amount of tanginess and crunch.

You can serve it warm or at room temperature as an appetizer, to top off a salad, or as a side dish.

Cooking notes :

• Draining the eggplant. It is important to drain the eggplant slices in a strainer with salt prior to cooking them. This step extracts the excess moisture from the eggplant to prevent it from turning mushy when cooked, and also to cut out some of the bitterness.
• You can substitute goat cheese for feta, or even bits of brie.
• You can substitute the chopped walnuts for pine nuts.

Eggplant Toasts with Goat Cheese and Walnuts

Print Recipe

Serves: 14-16 slices Prep Time: 15 Minutes Cooking Time: 12-13 Minutes 12-13 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 15 voted )

Ingredients

1 large eggplant, cut in 0.5-inch (1.25cm) thick slices
½ tbsp salt, plus more to taste
¼ cup (60ml) Extra-Virgin Olive Oil, plus extra for drizzling
Fresh ground black pepper, to taste
½ cup (75g) Goat cheese, crumbled
1/3 cup (40g) chopped walnuts
4-5 fresh thyme sprigs, stemmed

Instructions

Step 1 - Place the eggplant slices in a strainer and toss with ½ tbsp salt. Let drain for 1 hour. After 1 hour, rinse off the eggplant slices and pat dry with paper towels.  

Step 2 - Preheat your oven to 400F (200C) with a rack in the middle. Line a baking sheet with parchment paper.

In a large frying pan, heat up the olive oil over medium heat. Cook the eggplant slices until soft and golden, about 3 minutes on each side, working in batches (do not overlap the eggplant slices in the pan).

Step 3 - Arrange the eggplant slices on the baking sheet, in a single layer. Season with salt and pepper, to taste. Sprinkle the goat cheese and chopped walnuts evenly onto the eggplant slices. Top with a sprinkle of fresh thyme. Drizzle some olive oil over everything.

Bake the eggplant slices until golden, about 12-13 minutes.

Serve warm or at room temperature. 

If you try this Eggplant Toasts with Goat Cheese and Walnuts, let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

If you like Eggplants, you may also like: 

• Eggplant Caviar Dip 
• Corsican-Style Stuffed Eggplants

The post Eggplant Toasts with Goat Cheese and Walnuts appeared first on Pardon Your French.