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Wednesday 28 March 2018

French Farmhouse Country Chicken

Lay the table, open the wine ... enjoy the company, and the aroma of great food cooking and then sit down and enjoy. This warming French dish may bring some readers happy memories (or dreams) of a weekend in Provence, this dish uses chicken thighs with a mustard braise and sweet root veg. 

Ingredients you'll need for two
4 shallots
1 carrot
1 celery stick
200g white mushrooms
4 bone-in chicken thighs
1 large potato, peeled and roughly chopped*
or chopped swede may be used instead*
2 garlic cloves
1 chicken stock cube
1 tbsp. Dijon mustard
1 bouquet garni
4 tbsp. double cream
1 tbsp. olive oil
Sea salt and freshly ground pepper
450ml boiling water
You'll need
A shallow casserole dish or deep frying pan with a lid
Measuring jug

Here's what you do
1. Peel and halve the shallots. Peel and roughly chop the carrot. Trim the celery stick and slice it. Slice the mushrooms or quarter or halve them if they are small.
2. Warm a casserole dish or deep frying pan over a medium heat for 2 minutes. Add 1 tbsp. olive oil and the chicken thighs, skin side down. Fry for 5 minutes till the skin is golden brown. Turn the thighs over and fry for another 2 minutes. Lift the chicken thighs out of the pan and pop them on a plate.
3. Add the shallots, carrot, celery and mushrooms to the pan. Season with salt and pepper. Cook over a medium-low heat for 5 minutes, stirring a few times, till the veg are soft and glossy looking.
4. While the veg are cooking, peel and roughly chop the potato or swede. Peel and crush the garlic. Crumble the stock cube into a measuring jug and stir in 450ml boiling water.
5. Stir the potato/swede and garlic into the veg with the Dijon mustard. Add the bouquet garni. Pop the chicken thighs back in to the pan. Pour in the stock. Cover and turn up the heat. Bring the casserole to the boil, then turn the heat back down and simmer for 30 minutes.
6. The chicken thighs should be cooked through and the veg tender. Turn off the heat. Lift out the bouquet garni and discard it. Stir in 4 tbsp. double cream.
7. Taste the casserole and add more salt and pepper if you think it needs it. Ladle the chicken casserole into 2 warm bowls and serve.
Bouquet garni is French for 'garnished bouquet' and it's a little bundle of herbs used to add flavour to dishes in traditional French cooking. You can tie them together to make them easier to find and fish out once the casserole has finished cooking.
Recipe is from an original idea here

You will find a variety of recipe ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Dianna said...

This sounds delicious and something that we would really enjoy. You can expect a report back when we have given it a try. :-)

Mary Kirkland said...

That sounds so good.

This N That said...

Mmmmmm yum..looks great. Have a happy Easter

Elephant's Child said...

It sounds simple and good for anyone who eats chicken. Win/win.

Jo said...

That looks lovely. It's one of those dishes where you can just set the pan down on the table and everyone help themselves.

Breathtaking said...

Hello Jan!:) Mouth watering image of the cooked dish, with ingredients I like. It's not unlike a chicken recipe I already have, but this one is richer, (more cream). Thank you, I will add it to my recipe book, and try it out.:)


Precisamente hoy he puesto de segundo plato, filetes de pechuga de pollo con una salsa de puerros, zumo de naranja y limón, una cucharada de maizena, vino y pasas. la pechuga ha quedado muy jugosa.


Debbie said...

wow!! that looks so good with amazing ingredients!!!

carol l mckenna said...

Yummy looking ~ great foodie photo!

Happy Days to you,
A ShutterBug Explores,
aka (A Creative Harbor)

William Kendall said...

From the ingredients, my mother occasionally made chicken this way- though I don't think celery was involved at all.

Lowcarb team member said...


"Precisamente hoy he puesto de segundo plato, filetes de pechuga de pollo con una salsa de puerros, zumo de naranja y limón, una cucharada de maizena, vino y pasas. la pechuga ha quedado muy jugosa.


Today I made chicken breast fillets with a leek sauce, orange juice and lemon, a spoonful of cornstarch, wine and raisins. The breast was very juicy.


Sandra Cox said...

What a luscious sounding sauce!
Thanks for sharing, Jan.

Martha said...

Just from the ingredients, I know I'll really like this!

Chris Lally said...

Looks and sounds absolutely delicious, Jan! Thanks for the recipe. Will definitely give it a try!!

The Joy of Home with Martha Ellen said...

This is my kind of dish, Jan! I have chicken breasts thawing and I do believe I'll give this a try. Thank you for the inspiration. ♥

Tom said...

...looks like a wonderful dish.

Margaret D said...

Looks nice and I bet tastes good.

Iris Flavia said...

Hmm, the mustard sounds interesting!
I´d prefer chicken breast, though, reckon that´ll work also...

Valerie-Jael said...

How yummy! Hugs, Valerie

Francisco Manuel Carrajola Oliveira said...

Hummm tem um aspecto delicioso.
Um abraço e desejo-lhe uma Boa e Santa Páscoa.

Dedais de Francisco e Idalisa
O prazer dos livros

JFM said...

Looks very tasty and as I was reading the recipe it even sounds delicious and healthy!

Thank you Jan 💕

Lee said...

I'll put this one aside and make it during our cooler months of winter. It looks terrific. And I look forward to making it and eating it. :)

eileeninmd said...

Hello, this looks delicious. Thanks for sharing the recipe.

Happy Easter to you and your family.

Carol Blackburn said...

I swear I can smell that simmering. Wonderful!

Cheryl said...

Sounds delicious.
Will try this without the dairy and see how it goes.

The Happy Whisk said...

Love, love, love, that skillet.

Amy Purdy said...

This looks delicious!

Conniecrafter said...

My hubby would like this, I like white meat chicken more so I tend to cook that more often but my hubby likes the dark meat also

Magic Love Crow said...

This looks so good Jan! Thank you!!! Big Hugs and Happy Easter!

Anonymous said...

Just seen this recipe, it looks delicious.