French Recipes For Chicken

French Recipes For Chicken

French chicken recipes are simply mouthwatering and inevitably delicious. But one of the most popular French chicken recipes is Coq au vin. It is very popular throughout France and it is also gaining popularity outside its native land due to its amazing taste. The chicken turns miraculously soft after getting cooked in red wine and the herbs, mushrooms and the wine makes it absolutely delectable. Serve it with warm cooked rice or mashed potatoes and you are good to go.

Difficulty level: Easy
Servings per recipe: 4-5
Time required for preparation: 20-25 minutes
Time required for cooking: 1 hour

Required Ingredients

2 ½ lbs. of chicken breasts and chicken thighs (skinless)
3 large cloves of garlic, minced
2 cups + ½ cup of low sodium chicken stock
2 small bay leaves
½ teaspoon of dried marjoram
1/3rd cup of chopped onions (yellow or red onions)
2/3rd cup of bacon, chopped into small pieces
½ cup of finely chopped celery
1 cup of pearl onions
2 tablespoons of unsalted or salted butter, at room temperature
3 cups + ½ cup of mushrooms
2 small carrots, very finely chopped
½ teaspoon of dried thyme
2 cups + ½ cup of red wine
Cooking oil

For the Beurre Manie

1/4th cup of all-purpose flour
1/4th cup of butter (unsalted or salted)

Required Appliances

1 deep and large skillet
1 saucepan
1 stirring spoon
1 sharp knife

Method of Cooking

chicken pieces in a plate

1. Take the chicken pieces in a plate and season each of them with salt and pepper on both sides. Next, place a skillet on medium high heat and drizzle a bit of olive oil in it to cook the bacon bits. You don’t need too much oil to fry the bacon bits as they will release their own fat. Fry the bacon bits until they turn brown and crispy. Once done, spoon out the bacon bits with a slotted spoon and set them aside in a bowl.

frying the chicken pieces

2. Next, let the remaining oil heat up to fry the chicken pieces in it. Once the oil starts steaming, add-in the chicken pieces and arrange them in a single layer. You may do the frying in two batches but make sure that all the chicken pieces are in a single layer. Fry the chicken pieces for about 5 minutes on each side or until they turn into a beautiful golden brown color.

garlic turns aromatic and the onions

3. Once you are done frying the chicken pieces, pick them out with a tong and set aside on a plate. Next, add in the garlic and the onions and sauté those until the garlic turns aromatic and the onions are just softened. Follow that by adding the chopped vegetables, bay leaf and the marjoram. Stir and cook the vegetables for 2 minutes and then deglaze the pan with the wine. Cook off the alcohol for 30 seconds and then add in the chicken stock and the dried thyme.

4. Place back the chicken pieces into the skillet and cook them covered on medium low heat until the sauce gets reduced to just half of its original volume. Once done, take out the chicken pieces from the gravy and keep them on a separate plate. Next, place a sauce pan on the heat and heat it up all the way through before adding anything to it. But be careful not to burn the sauce pan.

5. Once the sauce pan becomes smoking hot, add in the butter and wait until it melts completely. Once the butter is completely melted, add-in the mushroom and season that with a pinch of salt and pepper.  Sauté the mushrooms on medium heat until they turn brownish and once that happens, transfer them to a plate. Next, add the pearl onions in the remaining oil and sauté them for 2 minutes or until they are caramelized. Once done, return back the mushrooms to the sauce pan. Next, add in 1/4th cup of butter in the sauce pan and top that with the flour. Stir the mixture to prepare beurre manié.

add-in the mushroom and season

6. Once done, pour the retained sauce in which you cooked the chicken into the sauce pan. Stir it all around, add a pinch of salt and pepper and then finally add-in the chicken pieces. Cook the chicken uncovered for some more minutes to cook down the sauce to about half. Once done, plate the chicken with the sauce on top and then garnish that with the crispy bacon bits.

add a pinch of salt and pepper


1. If you try to prepare the beurre manié with the other things cooking in the pan, just try to mix it with half of the other things and stir it immediately. This will prevent lump formation.

2. Whenever you try to fry chicken in hot oil, make sure that it is dry. Because if your fry the chicken immediately after rinsing it, the water will get added to the oil and reduce its temperature. And subsequently, you will not get perfectly browned chicken.