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Topics: French cuisine, Teaspoon, Onion Pages: 8 (2271 words) Published: February 1, 2013
Chicken in Cream Sauce Recipe

This chicken in cream sauce recipe, famously known as volaille a la crème in the Bresse region, is delicious in its simplicity. Brown high-quality chicken in butter and then simmer it in a cream sauce. That’s all there is to it! Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes

* 5 tablespoons butter
* 1 4-pound chicken, cut into 8 pieces
* 3/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 1/4 cup pearl onions, peeled
* 1 cup white mushrooms, cleaned with bottoms trimmed
* 1 shallot, thinly sliced
* 1 teaspoon granulated sugar
* 1 cup dry white wine
* 1/2 cup chicken stock
* 1 sprig fresh thyme
* 2 cups crème fraiche

Season the chicken with the salt and pepper. In a large Dutch oven over high heat, sauté the chicken in the butter, turning once, until it is brown. The process will take about 3-4 minutes for each side. Transfer the chicken to a plate and cover with foil to keep warm. Turn the heat to medium and sauté the onions for 5 minutes. Add the mushrooms, shallots, and sugar to the pan. Sauté the mixture for 6-8 minutes, until the shallots turn soft and the mixture is caramelized. Transfer the vegetables to a plate and cover with foil to keep warm. Turn the heat to high, and deglaze the Dutch oven by bring the white wine to a simmer, scraping the browned bits from the bottom of the pan. Add the chicken stock, browned chicken, and thyme to the wine, cover, and lower the heat to low-medium. Braise the chicken for 10 minutes. Turn the heat to medium high, add the crème fraiche to the Dutch oven, and simmer, uncovered, for an additional 10 minutes. The dish is ready when the sauce has reduced and thickened and the chicken is cooked through. Serve it hot with the caramelized vegetable garnish. This chicken in cream sauce recipe makes 6-8 servings.

Carrot Salad Recipe

Every cook needs an easy, throw-together salad that can be made on a moment’s notice. This nutritious carrot salad is as chic as it is classic. It’s found in nearly every French cook’s repertoire, as well as eateries across the globe. Crunchy, fresh carrots blend with bright, zippy lemon mustard dressing in what is perhaps one of the easiest preparations in authentic French cuisine. Prep Time: 5 minutes

Total Time: 5 minutes
* 1 tablespoon lemon juice
* 1/2 teaspoon Dijon mustard
* 3 tablespoons olive oil
* 1/2 pound carrots, peeled and shredded
* 1/4 teaspoon salt
* 1/8 teaspoon(pinch) ground black pepper
* 1 tablespoon chopped fresh parsley (optional)
In a small bowl, whisk the lemon juice, mustard, and olive oil together until the dressing is completely blended. Stir the dressing into the shredded carrots. Sprinkle the carrot salad with the salt, pepper, and parsley, if using. Toss the salad again to blend the seasonings and chill it for 30 minutes before serving.This classic French carrot salad recipe makes 4 to 6 servings. *SOUP

Pea and Pesto Soup

Providing something hot to eat is the hardest challenge, and although flasks of soup provide scope for spillage and mess, I feel they are worth the risk. This soup - my all-time most-requested- has the bonus, too, of being so simple to make, you can do it while you stumble about the kitchen at breakfast. While you can make it with pesto from a jar, the difference when you use the 'fresh' stuff in a tub that you find in chiller cabinets in the supermarkets is astonishing. I think soups taste better made in a blender rather than a processor, and it's best to use a blender which has a...
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