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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)

Recipes for a Parisian Bistro-Style Meal

Recipes for a Parisian Bistro-Style Meal

Cooking and enjoying a Parisian bistro-style meal is a great way to get in the spirit of visiting Paris.  With a little planning, it can be an easy weeknight event.  Or, invite some friends and make it a weekend dinner for family and friends.  Either way, it will transport you to Paris – even if just for the evening.

These Parisian recipes are pretty simple with ingredients that can be purchased in nearly any local grocery store.  Do not worry if it doesn’t come out perfect.  My cooking always seems to look lopsided on the plate.  It took me multiple attempts and lots of photos to try to make these dishes look as good as I could.

Three Part Series for Parisian Bistro-Style Meal

There are 3 parts in this series on Parisian recipes.  I always start with dessert.  Then, you will find the appetizer.  Finally, the main course and a couple of sides.

With those 3 courses, it will be a simple, but filling Parisian bistro-style meal.  It should satisfy your yen for French food – right in your own home.

Here is the first in the series.

 

Should you want to know what the French have for a full dinner, the following are the courses and the order.

 

Aperitif (same in English)

Generally a glass of Champagne or a glass of dry white wine, maybe a kir, along with some roasted nuts, assorted olives and a cracker.  Not a cocktail hour, but a settle-in drink while waiting for everyone invited to gather round (or make it to the dinner).

 

Entrée (our appetizer)

This is the first course at the table.  Generally, this will compliment the main course.  So, if you are having fish or seafood for the main course, you may want to have a vegetable tart or onion soup.  If you are having meat for the main course, then choose a fish or seafood appetizer.

 

Plat Principal (main dish)

Obviously, this is the bigger portion of the meal that will include a protein and a side dish or two.  Again, make it work with the appetizer to provide variety during the meal.

 

Salade (salad)

Just like how it sounds, but probably very simple.  Some greens, a light dressing and really that is it.  No need to go crazy with eggs, olives, nuts, dried fruits and all the things we toss together in a salad.

 

Fromage (cheese)

A great thing about Paris is that there are cheese shops all over the place and it is easy to have little tastes of a variety of cheese at the end of a meal.  Like you can imagine, a plate may be presented family style with 3 cheeses.  Maybe some honey, preserved fruits or roasted nuts will be on the side.  Then, you slice off a portion for your plate and pass it around.

 

Dessert (dessert)

Been waiting the whole meal for this?  Well, like over here, some people go all out on extravagant desserts and others are simple and often contain fruit.  The thing about Paris is, pastry stores create beautiful desserts that are wonderful tasting – and you don’t have to make them.  So why not go all out on dessert in Paris?

 

Café (coffee)

At the end, after dessert, coffee will be served.  Often times a small bit of chocolate will be served to accompany the coffee.

By this time, you should be D-O-N-E.  Even without huge portions, this should be a sufficiency.

The recipes here are for an abbreviated version of this full French meal.  Even without all of the courses (let alone all the dishes to wash), this Parisian bistro-style meal will probably satisfy you.