A Taste of France: Mastering the Art of French Chicken Casserole

Introduction

When it comes to classic French cuisine, few dishes evoke the same level of admiration and culinary delight as the French Chicken Casserole, known in French as “Coq au Vin.” This timeless dish represents the essence of French cooking: rich, flavorful, and steeped in tradition. In this article, we will take you on a gastronomic journey to France and guide you through the preparation of this delectable French Chicken Casserole.

The Essence of French Cooking

French cuisine is celebrated worldwide for its meticulous techniques, exquisite flavors, and regional diversity. Coq au Vin, a dish that originated in the Burgundy region of France, embodies these characteristics perfectly. It’s a testament to the French art of transforming simple ingredients into extraordinary meals.

Ingredients That Tell a Story

The ingredients used in a French Chicken Casserole are a reflection of the French love for high-quality, locally sourced products. Here’s a glimpse of what you’ll need:

• Chicken Thighs: Bone-in, skin-on chicken thighs provide both flavor and tenderness to the dish.
• Red Wine: A good-quality red wine, such as Pinot Noir or Burgundy, is essential for creating the rich and complex sauce.
• Aromatics: Ingredients like onions, garlic, mushrooms, carrots, celery, and fresh herbs are key to building layers of flavor.
• Bacon: Bacon adds a smoky depth to the casserole, enhancing its overall taste.
• Thyme and Bay Leaves: Fresh thyme and bay leaves infuse the dish with aromatic notes.
• Pearl Onions and Peas: These vegetables provide sweetness and texture to the dish.
• Flour: Flour is used to thicken the sauce and create a velvety consistency.

The Art of Preparation

Creating a French Chicken Casserole is a labor of love, where each step contributes to the depth of flavors. Here’s a simplified overview:

1. Searing the Chicken: Chicken thighs are first seasoned and seared to develop a rich, golden crust. This step imparts essential flavor and texture to the dish.
2. Sautéing Aromatics: A combination of bacon, onions, garlic, mushrooms, carrots, and celery is sautéed until fragrant, setting the stage for the dish’s depth.
3. Deglazing with Wine: Red wine is poured into the skillet, allowing its robust flavors to mingle with the ingredients. This step is the heart of Coq au Vin.
4. Simmering and Thickening: The dish is simmered, allowing the chicken to cook to perfection while the sauce reduces and thickens with the help of flour.
5. Adding Pearl Onions and Peas: These vegetables add color, sweetness, and a touch of elegance to the casserole.
6. Garnishing with Fresh Herbs: Fresh parsley adds a final burst of flavor and freshness.

Conclusion

A French Chicken Casserole is more than just a meal; it’s an experience. It’s a dish that encapsulates the essence of French culinary artistry, with its layers of flavor, meticulous preparation, and rich history. Whether you’re hosting a special dinner or seeking to expand your culinary horizons, Coq au Vin is a timeless choice that will transport your taste buds to the charming bistros of France. So, don your chef’s hat, pour a glass of wine, and embark on a culinary journey that will leave you savoring the flavors of France. Enjoy!

Source: damndelicious.net

Creamy Crack Chicken Gnocchi recipe

Print

Creamy Crack Chicken Gnocchi is a mouth-watering combination of tender chicken, fluffy gnocchi, and a rich, creamy sauce. This dish is the epitome of comfort food, perfect for a cozy dinner at home or an impressive dish to share with guests. Let's dive into this delightful recipe that will surely become a favorite in your kitchen.

Ingredients

• 2 small uncooked chicken breasts, approx 360g (12.7oz)
• 3.5 cups (840ml) of chicken stock (low sodium)
• 75g (2.5oz) of uncooked lean smoked back bacon (fat removed), diced small
• 1 shallot, finely diced
• 2 cloves of garlic, minced
• ½ cup (120ml) of 2% milk
• ½ tablespoon lemon juice
• 175g of laughing cow light (or can use light cream cheese)
• ½ tablespoon of cornstarch
• 1 teaspoon of dried parsley​
• 1 teaspoon of dried chives
• 1 teaspoon of onion powder
• ½ teaspoon of dried dill
• ½ teaspoon of garlic powder
• 500g (17.5oz) of potato gnocchi (dry in a vacuum pack)
• 60g (2.2oz) of cheddar, grated (do not use pre-grated) - or Red Leicester
• olive oil spray
• salt and black pepper
• fresh chopped parsley (or can use chopped spring onions or chives)

Instructions

1. Add chicken to a saucepan fully submerged in 2 cups (480ml) of the stock, bring to a boil and then simmer for approx 10-12 minutes until cooked. Drain, remove from pan, allow chicken to cool slightly and then slice up into pieces and set aside. (If you prefer you can use the stock you poached the chicken in towards sauce for Gnocchi (but the stock must equal 360ml for the sauce).
2. While the chicken is poaching, Spray a non stick frying pan over a medium high heat with olive oil spray.
3. Add the bacon and fry until evenly golden and crisp. Set aside.
4. In the same frying pan, spray a little more olive oil spray and add the shallot and fry until lightly golden and softened.
5. Add in the minced garlic cloves and fry for 30 seconds just infuse the flavour.
6. Add the remaining stock (1.5 cups/360ml), milk, lemon juice, dried herbs, dried seasoning and laughing cow and whisk until it is all melted into the stock and no visible lumps appear. Mix the cornstarch with a couple of tablespoons of water and add this into the sauce stirring as you do.
7. Add the poached chicken and uncooked gnocchi, and bring to a boil and then let it bubble on a medium heat for 5 minutes until the gnocchi is cooked and sauce is creamy and thick. (if sauce is not thickening your heat is too low). Once gnocchi is cooked and sauce is thickened, taste and adjust seasoning with some salt and black pepper if needed.
8. Transfer to an ovenproof dish and top with the grated cheddar, place until the grill (broil) for a couple of minutes until the cheddar is melted and very lightly golden.
9. Sprinkle with the cooked golden crispy bacon and some chopped fresh parsley (or spring onions or chives).
10. Serve and Enjoy!!