Category: FRENCH

COOKING THURSDAY ~ CHICKEN CORDON BLEU SCALLOPED POTATOES ~ BLOG 365.197A

Upgrade this classic potato side dish with the flavors of a decadent chicken cordon bleu creating a creamy and cheesy comfort dish.

CHICKEN CORDON BLEU SCALLOPED POTATOES serves 8

1 tablespoon butter
2 skinless, boneless chicken breasts
6 ounces cooked tavern ham (see notes)
3 pounds gold potatoes washed well
2 LARGE shallots, diced
10 ounces Mozzarella/Provolone shredded cheese mix
2 cups heavy whipping cream
1/4 cup sour cream
2 teaspoons chopped thyme (FRESH if you have it)
2 teaspoon Dijon mustard
FRESH ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Grease a 13×9 baking pan.
  • Heat butter in non-stick skillet.
  • Cook chicken breast over medium heat until cooked through. Set aside to cool slightly.
  • In the same pan add the shallots and quickly sear to brown.
  • Whisk together the sour cream, heavy cream, thyme, mustard and FRESH ground sea salt and black pepper. Set aside.
  • Dice ham and chicken and set it aside.
  • Slice potatoes thinly. A mandolin will make quick work and even slices.
  • Spread a thin layer of the cream sauce on the bottom of the baking dish and start layering a third of the potatoes. Don’t stack the potatoes but rather overlap a little bit if you have to.
  • Spread half of the diced chicken and diced ham over potatoes, evenly.
  • Spread a third of cheese mix over the the meat.
  • Sprinkle some salt on top.
  • Drizzle some cream mixture over the cheese.
  • Repeat the second and third layers ending with cheese.
  • Tent with foil and bake for 60 minutes or so until potatoes are for tender, turning half way through. Remove foil at the 45 minute mark.

NOTES:

  • Use leftover holiday ham (I like a nice tender country tavern style ham). This recipe can also be made with ALL ham or ALL chicken with great success. Bacon also substitutes well in a pinch. Be sure to dice it and cook it until it crumbles.
  • In a pinch shredded or diced Ore ida potatoes work well also.
  • You can also substitute sharper cheeses for a flavor change.

AUTUMN CASSOULET ~ COOKING THURSDAY ~ BLOG 365.285

Is it a soup or is it a stew? The French call it a casserole. Whatever you call it, it is a hearty warm dish for a cool fall evening!

AUTUMN CASSOULET

3 tablespoons butter or avocado oil
1 pound beef kielbasa, cut into 1/2 inch pieces
1 pound stew meat (or pork pieces, or chicken – it’s up to you)
1 small red onion, diced
2 medium carrots, small diced
2 cloves garlic, FINELY minced
2 cans petite diced tomatoes
2 cups homemade chicken bone broth
FRESH ground sea salt and black pepper, to taste
2 cans navy beans, drained and rinsed

  • Melt butter in saute pan.
  • Add onions and carrots. Simmer 3-5 minutes.
  • Generously season with FRESH ground sea salt and black pepper and add garlic.
  • Add stew meat and kielbasa pieces, stirring well and simmering another 5 minutes or until meat is cooked through.
  • Add chicken broth, beans and tomatoes with juice. Simmer 10-15 minutes until heated through.
  • Serve over mashed potatoes or as a soupy stew.

NOTE: If you prefer a thicker stew like consistency, use a 3rd can of beans, but drain them well and run them through a food processor with a 1/4 cup of the broth making a paste. Add this paste along with the beans and tomatoes.

CHICKEN NORMANDY aka ESCALOPE DE POULET ALA NORMANDE

CHICKEN NORMANDY aka ESCALOPE DE POULET ALA NORMANDE

You are going to LOVE this wonderful classic, though updated, French chicken dish from France. Apples are quite prominent in the Normandy region of France and are quite good in both sweet and savory as you’ll see from this recipe.

2 pounds (4) boneless, skinless chicken breasts
1 tablespoons butter
1 tablespoon avocado oil
1 LARGE shallot, diced
8 ounces BEECH mushrooms
1 LARGE garlic clove, minced
¼ cup WONDRA flour
½ cup chicken stock (I prefer homemade)
1 cup apple cider
Juice of 1 LARGE lemon
¼ cup brandy
1 LARGE Granny Smith apple, washed, cored and chopped
¼ teaspoon FRESH ground sea salt and black pepper
¼ cup heavy cream

  • In a small bowl combine lemon juice and just enough water to submerge the apple pieces.
  • In a large skillet heat avocado oil over medium high heat.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Sear over medium high heat until lightly golden on all sides. Remove the chicken from the pan and set aside, keeping warm.
Add butter to the pan and reduce the heat to medium.
  • Add shallots and sauté for 4-5 minutes, until golden.
Add the mushrooms and garlic. Sauté for 2-3 minutes, until the mushrooms are golden.
With a slotted spoon, remove onions and mushrooms from the pan.
  • Add the flour. Mix well until the flour is moistened. Return the pan back to the heat.
Add the stock to de-glaze the skillet, scraping up any stuck bits.  
Add the apple cider and brandy, blending well.
  • Add the cream and blend well, turning the chicken to coat.
  • Drain the apples.
  • Return the chicken to the pan, nestling them among the onions and mushrooms.
  • Nestle apple pieces into pan also.
  • Adjust the salt and pepper to taste.
  • Simmer, uncovered, for 20 minutes over medium low heat until the sauce has thickened to your liking and chicken is completely cooked through.