The Essence of French Country Cooking
Imagine a dish that captures the heart of French countryside cooking – rich, comforting, and bursting with flavor. This French Chicken recipe is more than just a meal; it’s a culinary journey that transforms simple ingredients into a restaurant-worthy experience right in your own kitchen. Perfect for weekend dinners or when you want to impress your guests with minimal effort, this recipe brings the warmth of French home cooking to your table.
Ingredients
For the Chicken:
- 3 tbsp Dijon Mustard (45 ml / 1.5 fl oz)
- Chicken thighs and drumsticks (approx. 4-6 pieces)
- 1 tbsp butter (15g / 0.5 oz)
- 2 shallots, finely chopped
- 1 cup (256 ml / 8.6 fl oz) dry white wine (Chardonnay, Sauvignon Blanc, or Pinot Gris)
- 1/2 cup (120 ml / 4 fl oz) chicken stock
- Fresh thyme sprigs
- 1 bay leaf
- 4 tbsp crème fraîche (60g / 2 oz)
- 1 tbsp whole-grain mustard (15 ml / 0.5 fl oz)
- Fresh parsley for garnish
For the Mashed Potatoes:
- 4 medium potatoes (approx. 600g / 21 oz)
- 1 tbsp salt
- 3 tbsp butter (45g / 1.6 oz)
- 1/2 cup (180 ml / 6 fl oz) warm milk
- Fresh parsley, chopped
Step-by-Step Cooking Instructions
- Prepare the Chicken
- Pat the chicken thighs and drumsticks dry with paper towels
- Generously rub each piece with Dijon mustard
- Season with salt and pepper
- Sear the Chicken
- Heat a large, heavy-bottomed pan over medium-high heat
- Add 1 tbsp butter to the pan
- Once the pan is very hot, add chicken thighs skin-side down
- Cook for 5-7 minutes until golden and crispy
- Flip and brown the other side for 2-3 minutes
- Remove chicken and set aside
- Repeat with drumsticks, searing evenly on all sides
- Create the Sauce Base
- In the same pan, sauté chopped shallots
- Cook for 3 minutes until soft and translucent
- Pour in the white wine
- Let simmer for 1 minute to evaporate alcohol
- Add chicken stock
- Insert thyme sprigs and bay leaf
- Simmer the Chicken
- Return chicken to the pan with accumulated juices
- Cover and simmer gently for 20 minutes
- Ensure chicken is cooked through (internal temp 165°F / 74°C)
- Prepare Mashed Potatoes
- Place potatoes in a pot
- Cover with cold water
- Add 1 tbsp salt
- Boil for 18 minutes until tender
- Drain and mash
- Mix in butter and warm milk
- Season to taste
- Finish the Sauce
- Remove chicken from the pan
- Stir in crème fraîche
- Add whole-grain mustard
- Simmer 3-5 minutes until sauce thickens
- Return chicken to the pan
- Spoon sauce over the chicken
- Garnish with fresh parsley
Nutritional Information
Per Serving:
- Calories: 450
- Protein: 35g
- Carbohydrates: 25g
- Fat: 22g
- Fiber: 3g
Cooking Time:
- Prep: 15 minutes
- Cooking: 45 minutes
- Total: 60 minutes
Servings: 4-6
Expert Cooking Tips
- Use a heavy-bottomed pan for even heat distribution
- Pat chicken dry before searing to achieve a crispy exterior
- Don’t rush the searing process – golden brown means maximum flavor
- Use a meat thermometer to ensure perfect doneness
- Let chicken rest for 5 minutes before serving to retain juices
Recipe Variations
- Wine Substitutions:
- Use chicken broth for a non-alcoholic version
- Try vermouth as an alternative white wine
- Dairy-Free Option:
- Replace crème fraîche with coconut cream
- Use plant-based butter
- Herb Variations:
- Swap thyme with rosemary or tarragon
- Add fresh herbs at the end for bright flavor
Frequently Asked Questions
Q1: Can I use chicken breasts instead of thighs? A: Yes, but reduce cooking time to prevent drying out. Chicken breasts cook faster than thighs.
Q2: What wine works best for this recipe? A: Choose a dry white wine you’d enjoy drinking. Chardonnay, Sauvignon Blanc, or Pinot Gris are excellent choices.
Q3: How do I store leftovers? A: Refrigerate in an airtight container for up to 3 days. Reheat gently to prevent drying out.
Q4: Can I make this dish ahead of time? A: Absolutely! The flavors develop beautifully. Prepare a day in advance and reheat slowly.
Q5: What side dishes pair well with this chicken? A: The mashed potatoes are perfect. Also try roasted vegetables or a light green salad.
Storage and Make-Ahead Tips
- Refrigeration: Store chicken and sauce separately
- Freezing: Can be frozen for up to 1 month
- Reheating: Warm gently in a covered pan with a splash of chicken stock
- Meal Prep: Prepare components in advance for quick assembly
Bon appétit! Enjoy this taste of French culinary tradition brought right to your dining table.
