French Chicken - General Description
French national cuisine can be conditionally divided into two parts: regional folk cuisine, which includes dishes from various historical regions of France, and exquisitely aristocratic, which was formed even at the Bourbon court, at the time that brought Paris the glory of a trendsetter. The unique dishes of homemade French cuisine at all times were distinguished by sophistication and variety, the French for a long time resisted international fast food chains, as they prefer home cooking.
A traditional French meal begins with appetizers and without fail includes the main one - cheese, which is produced in large quantities here - in France there are more than 200 types. The passion of the inhabitants of this country for cheese is reflected in the recipes of many dishes, but you can feel like a true Parisian by preparing a real sophisticated and refined chicken in French.
There are many recipes, tips, simple and original ways of cooking chicken dishes, some regions of France - for example, Lyon, prefer only this gentle and light meat, which has a lot of useful properties. Chicken in French - something that from time immemorial combines both directions of French cuisine, is a dish that was equally preferred by aristocrats and commoners.
French Chicken - Cooking Utensils
To bake chicken in French, we need a deep roasting pan with high edges, its size depends on the number of servings. A sharp knife, a cutting board, a small frying pan for making sauce and pasta - that's all. To the table, meat in French can be served directly in the roasting pan or nicely laid out on a large dish.
French Chicken - Ingredients and Preparation
In French cuisine, organic products are essentially used. Back in 1533, when marrying Henry P., the probable king of France, his young wife Catherine de Medici introduced a fundamentally new culinary technology in the country, according to which the qualities inherent in the products should be preserved even after heat treatment.
For chicken in French, we select only fresh meat, we will serve it with our own cooked vegetables. White meat is most preferable, since its not very pronounced taste can be perfectly used in complex dishes, using a large number of Provencal herbs and spices. When the soul asks for something tasty, what could be better than a tender chicken in the French manner?
French chicken - cooking methods:
Recipe 1. French Chicken with Onion and Cheese
This very simple recipe resembles cooking ordinary chops with cheese and pickled onions, it can help you out if cooking is required very urgently. For example, a whole crowd of friends brought you to you, or after hard work you remembered that today is the anniversary of your first joint trip to the cinema with your loved one - in any case, you will need a minimum of effort and time.
Ingredients
Chicken breast, cheese (150 gr), mayonnaise, chicken eggs (2 pcs), a little flour, vinegar, vegetable oil and pepper and salt.
Cooking
Pickle onions with a mixture of water, vinegar and sugar. We divide the meat into portions, cutting the breast into thin slices. One breast gives us about 10-12 pieces. We beat off the slices, dip in the egg and flour, salt, pepper and spread them tightly on a baking sheet, greased with butter or vegetable oil. Put pickled onions on each slice, grease them with mayonnaise and sprinkle with cheese. We put in the oven preheated to 180 degrees for about half an hour.
Friends, this is something! The dish is very tender in appearance, and its taste is even more tender! It is hard to believe that there is nothing besides meat and onions - that's what it is like, French cuisine.
Recipe 2. French Chicken with Pasta Sauce
This is a very chic recipe, you will be extremely disgusted that you tried to cook it an exquisite option, you will see that you will want to return to it again and again. To prepare this dish, a paste is prepared in which the meat is laid out.
Ingredients
Here you can find the number of products for preparing 4 servings of chicken: chicken fillet, butter (50 gr), onion (1 large or 2 medium), pickled mushrooms, garlic, tomatoes (3 pcs), dry vermouth or wine (200 grams), chicken broth, tomato paste, bay leaf, crackers from 4 slices of loaf.
Cooking
We mix water with lemon juice and salt, pour the prepared onion chopped in half rings - let it marinate for about 30 minutes.
We beat the chicken breasts with a hammer and salt. Roll in flour and fry until golden brown. We prepare and cut the rest of the products - onions, mushrooms, garlic (you can through the garlic), fry over high heat until golden. Finely chop the tomatoes, after removing the peel (if you lower the tomato for a second in boiling water, the skin will easily leave behind). Add finely chopped tomatoes to the pan with food, pour vermouth and broth. The pasta is ready. Put the meat in it and simmer for 30 minutes. Lettuce the fried loaf slices in oil and sprinkle the chicken with the resulting crackers.
Congratulations - you not only prepared a delicious dish, but also reached the next level!
Recipe 3. French Chicken with Prunes
This recipe for stuffed chicken with the addition of French herbs will really please you and your friends just because the products are harmoniously combined, the French attach great importance to this.
Ingredients
Whole, gutted chicken, a little vegetable oil, ground red pepper, 2 teaspoons of Provence herbs, prunes (50 grams), walnuts (2 cups kernels).
Cooking
Carefully remove the skin from the chicken, separating it with a knife and a tablespoon handle. Boneless meat is passed through a meat grinder, along with nuts, salt, pepper and prunes. We fill the chicken with mass and heal the skin with thread, rub the peel and baking sheet with oil, cover with foil, and put in the oven preheated to 180-190 gr. Shortly before the end of baking (in about 20 minutes), remove the foil to make a golden crust.
We did it!!!! We defeated her - YES !!!
French Chicken - Useful Tips from Experienced Cookers
- In order for the products to combine even more and be better assimilated, French culinary specialists came up with a lot of sauces, and gradually brought their taste to perfection. Add Provencal herbs to the simplest sauce - they will do their job, it will turn out incredibly tasty.
- For the preparation of chicken under cheese, it is better to choose hard cheese so that it can be rubbed more easily. Do not use cheese products in these dishes - they do not melt at all and will not help the formation of a golden crust.
Lyrical digression:
“Hey man, bring me the chicken in French.”
- With pleasure.
- You can without pleasure, but always with cheese.
- It is customary for the French to serve chicken with vegetables or a side dish, and with the obligatory "French bouquet" - a curled bunch of parsley and dill.
