Stuffed mushroom caps, known as “Champignons Farcis,” are one of my all-time favorites when it comes to finger foods! With savory pork, creamy brie and fragrant herbes de Provence, this recipe offers an elegant French twist on this classic appetizer. This is an easy recipe that comes together swiftly to create delicious savory bites. They’re perfect for parties, gatherings, or a just a cozy night in.
Known as a “Tourte”, this homemade French Chicken and Mushroom Pie is a comfort food classic through and through. It features two flaky sheets of puff pastry (homemade or store bought), encasing a creamy filling of mushrooms, bacon and chicken breast pieces, flavored with thyme and Dijon mustard. This is a wonderfully hearty dish, perfect for autumn or winter.
A classic from the French repertoire, this Chicken Chasseur is a stew originally born from hunters returning home with their bounty of small game and wild mushrooms. In this classic version of the dish, bone-in chicken pieces and loads of mushrooms are braised in tomato sauce with white wine and fresh herbs, with a big dollop of butter to enrich the sauce at the end.
Fork-tender beef in a rich red-wine gravy nestled with veggies makes the Beef Bourguignon one of the most acclaimed French recipes around the world. As its name suggests, this beef stew originates from Burgundy (Bourgogne), a French region prized for producing exceptional cattle meat as well as red wine, which are both the star ingredients of this local dish.
Known in French as “Poulet à la forestière”, this dish of chicken nestled in a creamy mushroom sauce is an Autumn staple in French kitchens. Chicken pieces are pan-fried, braised in white wine and finally garnished with a creamy “Forestière sauce” – a typical French sauce of mushrooms and crème fraiche. This is an easy recipe that is cozy and incredibly flavorful.
Quintessentially French, Coq au Vin (literally “rooster in wine”) is a mastodon of our cooking repertoire. Made from a whole chicken cut in 8 pieces, with bacon, mushrooms and carrots, it is traditionally cooked using red wine resulting in a purple-ish sauce. But its “Blanc” version, using dry white wine, is lighter, with brighter flavors and is just a little bit more elegant, if you ask me.
In my kitchen, October is meant for relishing in the fleeting season of mushrooms, and today’s recipe sure makes the best of it. The blend of mushrooms, crème fraiche and grainy mustard makes for an utterly creamy and flavorful sauce that’s the perfect topping to plump pork chops.
Chicken Marengo is a classic French dish named after the Battle of Marengo, a victory for Napoleon’s French troops in 1800. This saucy one-pot dish is a tasty combination of chicken thighs braised in a white wine, tomato and mushroom sauce – livened up with orange zest. This is a wholesome meal to serve for your family or dinner guests, and is guaranteed to please.
A risotto is not a French-born dish, but the French are in fact very fond of it. It’s funny to think that there has always been a certain rivalry between the Italians and the French, and on many different levels: architecture, literature, fashion, politics, mentalities … But when it comes to food, I have felt the French have always fully acknowledge the authority of Italian cuisine, and happily embrace Italian influences in their own plates.
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