Best 5 Country French Chicken And Rice Recipes

Country French chicken and rice is a classic dish that is sure to please everyone at the table. The combination of juicy, flavorful chicken and fluffy, aromatic rice is simply irresistible. There are many different ways to make this dish, but no matter what recipe you choose, you can be sure that you'll have a delicious meal that is perfect for any occasion.

Here are our top 5 tried and tested recipes!

COUNTRY FRENCH CHICKEN AND RICE

Country French Chicken and Rice image

A simple herb marinade adds fabulous flavor to chicken thighs and rice to a savory casserole.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h25m

Yield 8

Number Of Ingredients 13

Ingredients

1/4 cup chopped oil-packed sun-dried tomatoes, drained
2 tablespoons herbes de Provence
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon finely chopped garlic
1 teaspoon salt
8 bone-in chicken thighs, skin and fat removed (about 2 lb)
1 1/2 cups sliced mushrooms
1 cup uncooked regular long-grain white rice
1 medium carrot, shredded (3/4 cup)
2 cups boiling water
1 tablespoon chopped fresh Italian (flat-leaf) parsley
2 teaspoons grated lemon peel

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.

Nutrition Facts : Calories 260, Carbohydrate 23 g, Cholesterol 45 mg, Fat 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 1 g, TransFat 0 g

COUNTRY FRENCH CHICKEN

Country French Chicken image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 44m

Yield 4 servings

Number Of Ingredients 22

Ingredients

2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
Coarse salt and pepper
2 pounds boneless skinless chicken breast, thighs, or combination of both, cut into chunks
2 tablespoons butter
2 shallots, chopped
3 small carrots, peeled and thinly sliced
10 creminis, finely chopped
4 sprigs fresh tarragon, leaves removed and chopped to about 2 tablespoons
A handful flat-leaf parsley leaves, chopped
1 cup dry red wine
1 (32-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
Herb and Butter Noodles, recipe follows, as an accompaniment
Sugar snap peas, recipe follows, as an accompaniment
1/2 pound extra-wide egg noodles,cooked until just tender, about 6 minutes
2 tablespoons butter, cut into small bits
2 sprigs fresh tarragon, leaves removed and chopped to about 1 tablespoon
A handful flat-leaf parsley leaves, chopped to about 2 tablespoons
Salt and freshly ground black pepper
1 1/2 pounds snap peas, rinsed and drained
2 teaspoons butter
1 teaspoon sugar
1/2 teaspoon (a couple of pinches) salt

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

Country French Chicken image

This recipe came to me from a friend of my daughter's. It's quite easy and fast, yet very tasty. Especially good with rice.

Provided by Whisper

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1 1/2 lbs boneless skinless chicken breasts
2 cups water
1 package Knorr vegetable soup mix
1 slice lemon
1/2 cup sour cream
1 tablespoon cornstarch
1/2 teaspoon dry dill weed

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.

COUNTRY CAPTAIN CHICKEN WITH RICE

Country Captain Chicken with Rice image

This is an easy dish to experiment with Indian cooking, assuming it is not a family tradition already. I learned it from my sous chef Robbie J. at Keswick Hall.

Provided by Mario Brown

Categories World Cuisine Recipes Asian Indian

Time 2h15m

Yield 8

Number Of Ingredients 18

Ingredients

1 whole whole chicken, cut into 8 pieces
1 teaspoon ground thyme
kosher salt and freshly ground black pepper to taste
¼ cup canola oil
6 slices applewood smoked bacon, chopped
1 large yellow onion, diced small
3 ribs celery, chopped
2 green bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can whole peeled tomatoes, drained and chopped, liquid reserved
¼ cup dried currants, plus more for garnish
¼ cup golden raisins, or to taste
3 tablespoons Madras curry powder
2 tablespoons unsalted butter
2 bay leaves
2 cups cooked basmati rice
2 tablespoons peanuts, or to taste
2 tablespoons chopped fresh parsley

Steps:

Season chicken with thyme, kosher salt, and black pepper.
Heat oil in a 5-quart Dutch oven over high heat. Place chicken pieces, skin-side down, in hot oil and cook until golden brown, 2 to 5 minutes. Transfer chicken to a plate; drain and discard oil.
Reduce heat to medium and add bacon to the Dutch oven. Cook and stir until bacon is browned and crispy, 7 to 10 minutes. Transfer bacon to a paper towel-lined plate. Chop into smaller pieces.
Cook and stir onion, celery, bell peppers, and garlic in the Dutch oven over medium heat until soft, about 10 minutes. Add chopped tomatoes, 3/4 cup reserved tomato liquid, currants, raisins, curry powder, butter, bay leaves, salt, and black pepper; bring to a simmer, reduce heat to medium-low, cover the Dutch oven with a lid, and simmer until sauce is thickened, about 30 minutes.
Preheat oven to 325 degrees F (165 degrees C).
Return chicken to Dutch oven and spoon sauce over the top. Cover the Dutch oven with a lid.
Bake in the preheated oven until chicken is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Press 1/2 cup rice into a small bowl and invert onto a plate to remove. Set 2 pieces of chicken on rice and spoon sauce over the top. Repeat with remaining rice, chicken, and sauce. Garnish each with bacon, currants, peanuts, and parsley.

Nutrition Facts : Calories 782.6 calories, Carbohydrate 28.9 g, Cholesterol 105.7 mg, Fat 62 g, Fiber 3.9 g, Protein 28.2 g, SaturatedFat 16.9 g, Sodium 471.1 mg, Sugar 10.5 g

FRENCH COUNTRY CHICKEN

French Country Chicken image

This lovely dish is very tasty and so easy to prepare. Add some roasted asparagus, crusty rolls, a bottle of wine and some soft candlight, and you've got the perfect romantic dinner for two. You can easily double or triple the recipe for a dinner party.

Provided by AngelaTN

Categories Chicken

Time 40m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 boneless skinless chicken breast halves
1 tablespoon butter
1/2 cup seasoned bread crumbs
2 slices muenster cheese
1/4 cup Chardonnay wine

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.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use high-quality ingredients: The quality of your ingredients will greatly affect the final dish. Use fresh, organic ingredients whenever possible.
Don't overcrowd the pan: When searing the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly.
Cook the chicken until it is golden brown: Don't be afraid to cook the chicken until it is golden brown. This will give it a nice flavor and texture.
Use a good quality broth: The broth is an important part of this dish. Use a good quality broth that is flavorful and has a rich body.
Simmer the chicken and rice until the rice is tender: Simmer the chicken and rice until the rice is tender and has absorbed all of the broth.
Serve the dish with your favorite sides: This dish can be served with a variety of sides, such as roasted vegetables, a green salad, or mashed potatoes.

Conclusion:

Country French chicken and rice is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and memorable meal that your family and friends will love.