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Classic French Bistro – Garlic Chicken and Brabant Potatoes

Classic French Bistro – Garlic Chicken and Brabant Potatoes

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.

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)

A Parisian Style Egg Salad (Oeufs Mayonnaise)

A Parisian Style Egg Salad (Oeufs Mayonnaise)

Parisian Style Egg Salad (Oeufs Mayonnaise)

About this Recipe

By: Scott

Parisian Style Egg Salad (Oeufs Mayonnaise) is a classic Parisian appetizer.  It became difficult to find for quite some time.  But now, oeufs mayonnaise seems to be enjoying a resurgence.  Why not?  They are luscious and surprisingly filling.  Plus, they look interesting on a plate – trying to capture that in the photo.

This is part of the series on making a Parisian dinner right at home.  Again, trying to make easy recipes, with a portion that can be made ahead.  The Parisian Style Egg Salad (Oeufs Mayonnaise), really fits the ticket of ease of preparation, making part ahead and being classically Parisian.

You can prepare the eggs and the mayonnaise a day ahead and simply plate it when you are ready to begin your meal.  The recipe is for 4 servings of 3 halves each.  However, it only takes a little math to increase this for more people.  And, you will be happy to have extra if there are only two of you for dinner.

 

Servings: 4

Prep Time: 1 hour

Meal: Appetizer

Ingredients

  • 6 eggs, nearly hard-boiled and peeled
  • 1 c. mayonnaise – prepared
  • 1 Tbsp. Dijon mustard
  • 2 tsp. lemon juice
  • 2 tsp. vinegar (white wine vinegar, but could use red wine, white vinegar – probably not balsamic)
  • 1/4 tsp. ground black pepper
  • pinch of salt
  • optional – chopped chives, chopped green part of green onions, cherry tomatoes halved, sprigs of celery leaves, fresh thyme stem with leaves, any of these for garnish

Step by Step Instructions

Step 1

Boil the eggs (or go buy some already boiled and peeled).  Really, I am a big believer in the 6 minute boiled egg.  They come out beautifully, no dark ring around the yellow, yolky but firm, not dry and mealy.  I use the age-old recipe in many, many cookbooks for a 7 minute boiled egg, but reduce it by a minute.  Place the eggs in a saucepan and cover with plenty of cold water.  Bring to a boil over high heat.  Then, when it comes a boil – a real boil – turn the time on for 6 minutes.  Next, reduce the heat only a little and let them boil for 6 minutes.

Now that is boiling!

Step 2

Remove from heat and pour out the water. Fill the saucepan with the eggs with cold water, a few times, so the cooking stops completely.  Peel and store in the refrigerator if you are making them ahead.

Step 3

Good luck with peeling them.  I have read that if the eggs are old they peel easier.  Or, some say put vinegar in the water.  Others say peel when hot.  Just do your best.  Keep reading and you will find that we are going to hide the blemishes of these little jewels.

Step 4

Make the mayonnaise.  In a bowl, combine remaining ingredients (except garnish) in a bowl and mix until smooth.  It should be thin enough to spoon over the eggs, but not really thin enough to pour.  Set aside.

Step 5

Slice the boiled eggs in half lengthwise.  Place 3 halves, yellow side down, in a peace sign arrangement on a salad plate.  Spoon the mayonnaise over the eggs to cover them completely.  Garnish if desired.  Repeat on 3 other salad plates.

Serve with crusty French bread so none of the mayonnaise is lost.

More Bistro-Style Recipes

A Simple French Bistro-Style Apple Tart Recipe

A Simple French Bistro-Style Apple Tart Recipe

Simple French Bistro-Style Apple Tart Recipe

About this Recipe

By: Scott

Who doesn’t want a French bistro-style apple tart?  And what cook doesn’t want a simple recipe for something good?  This tart recipe is simple and made with super basic ingredients.  It will cook into an impressive dessert that will win you fans from all over.  Although I had to make it multiple times to make it photo worthy, each one tasted terrific.  Don’t worry if it isn’t the most beautiful thing you ever made.  Slice it up and serve it up.  If you want even more on your dessert plate, you can add ice cream or whipped cream on the side or on top.  But, it really doesn’t need it.

Servings: 4-6

Prep Time: 1 hour

Calories: 353

Meal: Dessert

Ingredients

  • 3 Granny Smith apples
  • 3/4 c. plus 2 tbsp. sugar
  • 1 tsp. ground cinnamon
  • 2 tsp. lemon juice
  • 2 tbsp. butter
  • 1 egg, lightly beaten
  • 1 sheet puff pastry
  • parchment paper

Step by Step Instructions

Step 1

Peel, core and slice the apples into 1/8” – 1/4” slices.  (I do it by hand and wind up with odd sizes and pieces.  But, it kind of makes the end result have softness and crunch in each bite.  If you really want to have even slices, try using a French mandoline or the much less expensive, benriner mandoline.  Be careful, you can slice your finger off.)

Step 2

Put the apples in a bowl and sprinkle with the sugar, cinnamon and lemon juice.  Then, toss with a fork – or your hands – trying to coat each slice with some of the sugar mixture.  Pour the apple mixture into a colander and place the colander back into the bowl.  Set aside for about 30 minutes so that delicious juice will drain from apples.

Step 3

When the apples have finished making their juice, place a sheet of parchment paper on a baking sheet and place the puff pastry onto the parchment.  (Do not use a baking sheet that has an air layer sandwiched between metal.  The bottom will not get done enough.)

Step 4

Turn the apple mixture onto the dough, make a decorative pattern with the apples, or not.  Then, fold the dough up around the edges and over some of the apples.  Pinch together the edges of puff pastry where the dough laps over itself.  Next, brush the dough with the egg and sprinkle the remaining 2 Tbsp. of sugar over the dough brushed with egg.

Step 5

In a small saucepan combine the liquid that drained off the apples and the butter.  Place over medium-high heat, bring to a boil and reduce the liquid until it is thick.  The liquid will become thick and caramel colored.  Remove from heat and drizzle the liquid over the apples.  Then, bake in the preheated oven for about an hour, or until the dough is nicely browned and the apples are cooked.  Remove from oven and let sit at least 5-10 minutes before cutting.  Serve hot or room temperature.

More Bistro-Style Recipes