Simple French Recipes - How to make roast chicken Provencal

Some French recipes are complicated, but many of them are actually very simple, including the following recipe for fried chicken Provencal. The chicken is combined with tomato, basil, onion, garlic, wine, broth and olives in this recipe and this is all you need to make a tasty dish. You can serve with mashed or boiled potatoes, rice or potatoes.

This recipe serves four people and is ideal if you have a dinner party and you want to serveclass, but not too clumsy. So what exactly Provencal? Provence is a region in southern France and a recipe that is labeled with the term "Provence" or "Provence", this means that it is prepared in the style of the region.

Herbes de Provence

You may have heard of Herbes de Provence, which is a combination of fennel, savory, thyme, basil and more. Timo is usually the strongest flavor, but it depends on the manufacturer. Lavender is added toAmerican mix, but not the traditional French. This spice blend has been since the year 1970 and you can use it to flavor grilled meat, fish or vegetables.

The dishes of this region of France has always used a lot of herbs, but the people who live in the area still have the herbs separately, rather than a mix of Herbes de Provence.

Recipe - Step by Step

What you need:

3 pounds chicken
2 plum tomatoes
1 / 2 cup fresh basilBrowse
1 onion
1 clove garlic
3 / 4 cup veal stock
1 / 2 cup dry white wine
1 / 4 cup Kalamata olives
Salt and black pepper
How:

Preheat oven to 450 degrees C. Sprinkle chicken with salt and pepper and turn it into a ten-inch baking pan. Bake in the center of the oven for twenty minutes.

As the bird roasts, mince garlic and onion. Pit the olives and chop finely. Chop enough to get two tablespoons basilthe remaining basil and cut into thin strips. De-seed tomatoes and cut into quarter pieces.

Set the oven temperature to 350 degrees F and fry the chicken for another forty minutes or until a thermometer inserted in the center of the thigh reads 170 degrees F and juices Chicken Run clear. Place the chicken on a cutting board and make a loose foil tent over it to keep warm.

Pour all the fat, except for two teaspoons of the pan and frythe onion half a minute, stirring all the time. Add garlic and cook another minute and a half. Add the white wine to de-glaze the pan, scraping the burnt bits from the bottom.

Boil the mixture until it reduces by half, then add the broth. Bring to a boil and add the olives and tomatoes. Boil the sauce for three minutes or until it thickens. Mix the basil strips and remove the mixture from the heat. Cut the chicken into four pieces and pour the sauceit. Sprinkle chopped basil over the top and serve.

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How to Make French Onion Soup : Add Water & Veggies to French Onion Soup Beef Stock

Learn how to add water and vegetables to the stock in this free video clip about making French onion soup. Expert: Karen Weisman Bio: Karen Weisman graduated from Boston University with a degree in Hotel and Food Management. Since then, she has helped a national grocery store chain develop and launch a gourmet food division. Filmmaker: Karen Weisman



http://www.youtube.com/watch?v=NdpsEanDT4E&hl=en

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Fine French Cuisine - How to Make Quiche Lorraine

Quiche Lorraine is a delicious combination of eggs, cream, bacon, and cheese in a pie crust. It can be served hot or cold and quiche is very easy to make. This quiche is ideal as a party appetizer because it makes great finger food. It is also good, filling fare for breakfast, lunch, dinner or a snack at any time.

The History of Quiche Lorraine

A quiche is an open pie, which is believed to be French in origin but is actually German. It was first made in Lothringen, a medieval kingdom in Germany. The French later renamed the town Lorraine. The word "quiche" derives from the German word for cake.

The first versions of Quiche Lorraine contained smoked bacon but no cheese. The original recipe also had a bread dough crust, rather than the puff pastry or short crust pastry crusts we use today.

The original quiche looked far more rustic than the modern ones. It was cooked in a cast iron pan and the edges were rough, rather than crimped. This quiche is very popular today in the south of France and either Gruyere or Emmental cheese is used. In the United States, this quiche usually contains cubed bacon but no onion.

Quiche gained a following in England in the 1940s and there are lots of varieties of quiche today. Popular ingredients include seafood, ham, chicken, broccoli, zucchini, onion, bacon, and bell peppers. Quiche Lorraine is the best known variety.

Recipe for Quiche Lorraine

This is a very simple recipe to follow and you can either make your own pie crust or use a store-bought one. Feel free to use half Swiss cheese and half Gruyere if you like, or use spinach instead of the onion. This classic French dish can be served for lunch or dinner, accompanied with green beans or a crisp, fresh salad. Some baby potatoes in butter would also be good. Serve the quiche warm from the oven or chilled.

What you will need:

9 inch pie crust
1 2/3 cups light cream
1 cup shredded Swiss cheese
1/4 teaspoon white sugar
4 beaten eggs
12 slices bacon
1/3 cup finely chopped onion
3/4 teaspoon salt
1/4 teaspoon black pepper

How to make it:

Preheat the oven to 425 degrees F. Fry the bacon until it is crisp, then drain it on paper towels and coarsely chop it. Saute the onion in the bacon grease for five minutes. Sprinkle the cheese, onion, and chopped bacon into the pie crust.

Whisk the cream, eggs, salt, pepper, and sugar together, then pour this mixture into the pie crust and bake for fifteen minutes. Turn the oven down to 300 degrees F and bake the quiche for another half an hour or until a knife inserted into it comes out clean. Let the quiche cool for ten minutes, then cut it into wedges and serve.

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