French Bistro Garlic Chicken with Baked Brabant Potatoes and Salad
About this Recipe
By: Scott
Here is the bistro-style main course: Garlic Chicken with potatoes and salad on the side. What more could there be after an appetizer of oeufs mayonnaise? I suggest beginning with the potatoes. When you put them in the oven, begin the chicken. While the potatoes are cooking and the lemons and garlic are cooking, make the salad dressing. All of the recipes are pretty easy for most home cooks. Make sure to get lots of crusty French bread to go with the meal.
Servings: 4
Prep Time: 1 hour
Meal: Dinner
Ingredients
- 2 Tbsp. butter
- 2 Tbsp. vegetable oil
- 4 thin-sliced, boneless, skinless chicken breasts *
- salt
- pepper
- 2 Tbsp. flour
- 1/2 cup dry white wine
- 2 cups chicken broth
- 20 cloves garlic, peeled, mashed and roughly chopped
- 1 lemon, sliced very thinly, seeds removed
- chopped parsley for garnish, if desired
- black olives for garnish, if desired
* Some groceries have chicken breasts that are sold already thinly sliced. If your grocery doesn’t sell them like that, buy regular boneless, skinless breasts and slice them in half horizontally to make thin slices.
Step by Step Instructions
Step 1
In a large skillet, melt butter with vegetable oil over medium-high heat. Season chicken with salt and pepper, then brown on both sides, 4-5 minutes each side. Place browned chicken on a plate and set aside.
Brown the chicken.
Step 2
Whisk flour into the hot oil and cook for 2-3 minutes, stirring constantly.
Whisk in flour.
Step 3
Stir in wine, chicken broth, lemon slices, and garlic and bring to a boil.
Add the garlic and lemons.
Step 4
Reduce heat to medium-low, cover and cook, stirring occasionally, until garlic and lemons are very soft, about 30 minutes. (Turn off the heat and wait for the potatoes to cook.)
Classic French Bistro-Style Baked Brabant Potatoes
Ingredients
- olive oil
- 2 russet baking potatoes, peeled and cut into 1” cubes
- salt
- pepper
- chopped parsley for garnish, if desired
Step by Step Instructions
Step 1
Preheat oven to 425.
Step 2
Spray a large sheet pan with non-stick spray or oil it generously with olive oil. Spread the potatoes on the sheet pan in a single layer and season generously with salt and pepper. Drizzle with more olive oil and toss to coat the potatoes on all sides.
Step 3
Bake, stirring occasionally, for about 30 minutes. Then, turn the oven to broil and brown the potatoes. After 15 minutes, stir the potatoes and brown on the other side, about 15 minutes more.
Green Salad with Dijon Citrus Dressing
Ingredients
- 4-5 ounces of baby arugula, mâche, or other tender greens
- 1 Tbsp. olive oil
- 1 tsp. Dijon mustard
- juice from 1/2 lemon
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- blue cheese for garnish, if desired
Step by Step Instructions
Step 1
Place greens in a large bowl. Combine olive oil, mustard, lemon juice, salt, and pepper in a small bowl and whisk to combine.
Step 2
Drizzle dressing over greens, toss and serve. Do not toss the greens more than 5 minutes before ready to serve.
A Few Favorite Cookbooks…
Mastering the Art of French Cooking
by Julia Child, Simone Beck and Louisette Bertholle
The classic set of books that essentially brought French classical cooking to America! (read more)
Bistro Cooking
by Patricia Wells
The cult idol created this go-to, mouthwatering cookbook for every day and special occasions. (read more)
Simple French Food
by Richard Olney
Meticulous instruction from an obsessive and masterful cook. (read more)
More Bistro-Style Recipes
Oeufs Mayonnaise
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