HomeRecipe French Country Chicken

French Country Chicken

Posted in : Recipe on by : michael

I learned this recipe from a chef in Paris. This is the basic chicken dish used everywhere. I usually serve it with rice but it goes great with mashed potatoes as well.

Ingredients

  • 4-6 Bone-in skin on chicken thighs
  • 4 tbsp Unsalted Butter
  • 1 tbsp Olive oil
  • 1 tsp Basil dry
  • 1 tsp Tarragon dry
  • 1 tsp Thyme dry
  • 1 Shallot medium
  • 1 clove garlic minced
  • 1 cup Chicken broth
  • salt and pepper to taste

Instructions

  • Trim the extra skin and fat off the chicken thighs and season with salt and pepper
  • Combine basil, tarragon, and thyme in a small bowl mix well
  • Dice the shallots
  • In a large skillet, heat olive oil and 2 tbsp butter over medium high heat
  • When the oil is hot, place the chicken in the pan skin side down
  • Sprinkle the top of the chicken with about half the mixed herbs and cook for 3-4 minutes until the skin is browned
  • Turn the heat down to medium and flip the chicken
  • Sprinkle the remaining mixed herbs on the chicken and cover the pan. 
  • Cook for 16-20 minutes until the chicken is done
  • Remove the chicken from the pan and cover with aluminum foil to let it rest
  • Put the shallots in the pan and cook for about 1 minute. Add the garlic and cook for a minute more. 
  • Add the chicken broth to the pan and deglaze any remaining chicken bits from the pan
  • Lower the heat and simmer until the liquid is reduced by about half, stirring often.
  • Remove the pan from the heat and add the remaining 2 tbsp of butter. Stir well to melt the butter and thicken the sauce. You can also whisk the sauce to better emulsify it.
  • Serve the sauce over the chicken. If you serve with rice or mashed potatoes, drizzle some sauce on them as well.

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