Best 11 Country French Chicken Recipes

COUNTRY FRENCH CHICKEN

Steps:

• In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
• Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
• Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
• Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
• Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.

COUNTRY FRENCH CHICKEN

Steps:

• In a large skillet, melt margarine over medium high heat.
• Add chicken and saute for 5 minutes.
• Stir in water, soup mix and lemon.
• Bring to a boil.
• Reduce heat to low.
• Cover and simmer 15 minutes.
• Remove chicken and discard lemon.
• In small bowl, combine sour cream, corn starch and dill weed.
• Add to skillet, stirring constantly.
• Bring to a boil over medium high heat.
• Reduce heat, simmer 1 minute.
• Serve over chicken.

FRENCH COUNTRY CHICKEN STEW

Steps:

• Prepare the chicken but don't skin.
• Salt the pieces and dredge them lightly in the flour, brushing off and saving the excess.
• Trim off and discard the bacon rind.
• Slice the bacon across the width into 1/4 pieces Heat the oil in a large kettle and brown the bacon lightly.
• Remove and set aside.
• Brown the chicken pices in batches, removing them as they finish browning.
• Remove and discard all but 3 Tbs of the fat.
• Add the onion, pepper, tarragon, and the remaining flour.
• Scrape these back and forth in the hot fat until the onion is transparent.
• Add the tomatoes and their juice and continue the scraping action until most of the juice has evaporated.
• Add 1 1/2 cups of water, the wine, and the crumbled bouillon cube.
• Add the bacon, chicken, peas, and carrots.
• Cover and simmer gently for 30 minutes Scrub the new potatoes under cold water and pare off a one inch strip around the middle of each one, leaving the peel on the ends.
• Add them to the stew and simmer for 20 minutes.
• Stir in the parsley.
• Salt to taste, and serve hot.

COUNTRY FRENCH CHICKEN AND RICE

Steps:

• In heavy-duty 1-gallon resealable food-storage plastic bag, mix tomatoes, herbes de Provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken thighs and mushrooms; seal bag. Turn to coat thighs and mushrooms in marinade. Refrigerate 2 to 24 hours.
• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken thighs, mushrooms and marinade evenly over rice mixture.
• Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with parsley and lemon peel.

FRENCH COUNTRY CHICKEN WITH MUSHROOM SAUCE

Steps:

• Place the chicken breasts between wax paper and pound with a mallet to flatten. Cut each piece in half lengthwise. Cover with plastic wrap and refrigerate until firm. In a small frying pan, heat 1 tablespoon of the olive oil over medium heat. Add the shallots and saute for about 3 minutes. Add the mushrooms and cook for 2 minutes more, stirring occasionally. In a small bowl, whisk together the flour and wine until all the lumps are gone. Add the flour mixture to the shallots and mushrooms. Stir in the chicken stock and cook over medium-high heat. Stir until the sauce thickens, about 5 minutes. Remove from heat and add the rosemary. In a large, nonstick skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chicken and saute until no longer pink or until a thermometer inserted into the chicken reads 170 F, about 5 minutes. To serve, transfer 2 chicken breast halves onto each plate. Spoon mushroom sauce over the chicken and garnish with parsley. Serve immediately.

FRENCH COUNTRY CHICKEN

Steps:

• Preheat oven to 350.
• Rub each chicken breast with butter, then coat with breadcrumbs.
• Place in greased 8x8 baking dish.
• Cook for 15 minutes.
• Remove from oven, and top each breast with a slice of muenster.
• Pour wine evenly on top of the chicken.
• Return to oven and bake an additional 15 minutes.

FRENCH COUNTRY CHICKEN STEW RECIPE - (4.5/5)

Steps:

• Salt chicken. Dredge chicken in flour brushing off excess but keeping the dish with the flour Cut bacon with scissors for 1/4 inch dice heat oil med+ in dutch oven and brown bacon Remove bacon with slotted spoon and set aside on a paper towel to be added back in later Brown chicken in batches 3 1/2 to 4 min per side. Remove to a separate dish after browning Remove all but 2 tbsp of the oil from the pan Add in onion, pepper, tarragon, and rest of flour scrapping it back and forth until the onion is clear (translucent) Add tomatoes with their juice and continue scrapping until most of the juices are gone (this is an important step so give it the time to release its juices!) Add wine (I let it boil off a bit) Add chicken broth Add back in the bacon, chicken, the peas, and carrotts, cover and simmer 30 min Add potatoes (scrubbed and parred with 1 inch strip) Continue cooking 20 min Stir in parsley and salt and pepper to taste

COUNTRY FRENCH CHICKEN

Steps:

• In a large skillet over medium high heat, warm the olive oil. Season the chicken with fresh ground salt & pepper, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
• Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 mnutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through an juices run clear.
• Top chicken with fresh flat leaf (Italian) parsley when serving.
• Serve chicken with Herb and Buter Noodles and.
• Sugar Snap Peas.
• NOTE: Rachael recommended using a combination of both boneless skinless chicken breasts and thighs as it lends to a "cooked all day taste".

FRENCH COUNTRY ROAST CHICKEN AND VEGETABLES

Steps:

• 1. Make the Stuffing
• Pulse sandwich bread in food processor until medium fine breadcrumbs
• Add egg, parsley, marjoram, shallot, garlic, mustard, and black pepper to food processor. Pulse 8 times until mixed.
• Add 1 lb ground pork to processor. Pulse until mixed (4-5 pulses)
• Lay out 2 pieces of parchment paper. Add half of stuffing mixture to bottom third of each. Shape into 8"x2" logs, roll into log, and twist ends of paper to seal. Tie ends with kitchen string.
• 2. Brown the chicken
• Pat chicken dry
• Heat 2 tbsp oil in dutch oven
• Season chicken with salt and pepper
• Brown chicken 4-7 minutes on skin side only until brown. Remove to a plate. Put fat out of dutch oven
• 3. Make bouquet garnis
• Halve celery ribs crosswise. Stack parsley, marjoram and bay leaf in a tight pile. Encase the pile between celery ribs and tie securely with kitchen string
• 4. Build the Meal in the Pot and Cook It
• Add whole potatoes, quartered fennel bulb and chopped carrots to bottom of dutch oven in a single-ish layer.
• Lay bouquet garnis on top of vegetables
• Add peppercorns, garlic cloves, salt
• Add chicken broth to pot, leaving the top 1/2 inch of vegetables uncovered
• Lay chicken legs on veggies (they will not be covered)
• Lay stuffing rolls beside legs
• Lay chicken breasts on top of chicken legs
• Increase heat to high and bring to a boil
• Cover dutch oven and place in 300 degree oven until breast meat reaches 160 degrees, about 60-70 minutes
• 5. Make the Sauce
• Combine all ingredients in a bowl, whisk, set aside for 15 minutes. EVOO, parsley, marjoram, fennel fronds, cornichon, shallot, mustard, lemon zest, lemon juice, black pepper
• 6. Remove Ingredients and Serve
• Remove chicken and stuffing to a plate. Remove all skin from chicken. Carve breasts into thick slices. Separate legs from thighs. Carve stuffing into large slices.
• Remove veggies to serving platter
• Strain and defat broth
• Add stuffing to side of platter beside veggies
• Add chicken to platter atop veggies and stuffing
• Sprinkle with parsley and moisten platter with reserved broth
• Serve into individual bowls, adding more broth and cornichon sauce to each bowl

COUNTRY FRENCH CHICKEN BAKE

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix tomatoes, herbes de provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken and mushrooms; seal bag. Turn to coat chicken and mushrooms in marinade. Refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 375°F Spray a 13x9-inch (3-quart) glass baking dish with cooking spray.
• Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken, mushrooms and marinade evenly over rice mixture.
• Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (180F). Sprinkle with parsley and lemon peel.
• Exchanges : 1 1/2 Starch, 2 Lean Meat, 1/2 Fat Carbohydrate Choices : 1 1/2.

COUNTRY FRENCH CHICKEN

Steps:

• 1. Remove skin form chicken.
• 2. Rinse chicken; pat dry.
• 3. Spray a cold skillet with nonstick coating; preheat the skillet over medium heat.
• 4. Brown chicken on all sides in hot skillet.
• 5. Drain fat from skillet.
• 6. Season chicken lightly with salt and pepper.
• 7. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf and thyme to the skillet; bring to boiling; reduce heat.
• 8. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink; discard bay leaf.
• 9. Transfer chicken and vegetables to serving platter; keep warm.
• 10. For sauce, bring liquid in skillet to boiling; cook about 3 minutes or until reduced to 1/2 cup.
• 11. Pour sauce over chicken and vegetables.
• 12. Pair this herbed chicken dish with boiled new potatoes.