French Bistro
French Bistro
A fall favorite at PREP.
Chicken with Brandy Mushroom Cream Sauce (serves 4-6)
2 lbs boneless skinless chicken thighs
1 tbsp Enfuso Lavender Melange Olive Oil
½ onion, sliced
4-6 cremini or white mushrooms, sliced
2 tbsp flour
Pinch dried oregano or thyme
4 large garlic cloves, minced
¼ cup brandy
1 cup chicken stock
½ cup half-and-half or heavy cream
1 tbsp chopped fresh parsley (optional)
Salt and Pepper
Heat a 5 qt Dutch oven or large saute pan with lid. Cut chicken thighs in half or quarters or bite-sized pieces, depending on how you are serving. Place chicken thighs on paper towels to absorb excess liquid. Sear chicken in the hot pot on medium-high heat without stirring or moving until golden brown on one side. While cooking, season with salt and pepper.
Move the chicken over to the side of the pan and add the onions and mushrooms and the olive oil. Season with salt and pepper. Sauté for 2-3 minutes until onions start to soften. Add garlic, thyme or oregano, and flour and stir to make sure flour evenly coats vegetables and chicken. Deglaze with brandy and chicken broth. Bring to a boil while scraping brown bits from the bottom of the pot into the sauce.
When the stock has come to a boil, reduce heat and simmer until the sauce has thickened and the chicken is cooked, about 10-15 minutes. Stir every 5 minutes to make sure it is not sticking to the bottom of the pan. At this point, the dish can be cooled and refrigerated for up to 3 days. Reheat in the oven or on the stovetop. When ready to serve, stir in half and half and parsley (if using). Serve over rice pilaf, pasta, or potatoes. This dish can be frozen and is great reheated. It can also be made in a slow cooker.
Rice Pilaf (Serves 4-6)
1-2 tbsp. oil or butter
2 cups rice (Jasmine, basmati or long grain white rice)
1 tsp. salt
3 ½ cups water or broth
1 tbsp butter or oil for finishing (optional)
1 tsp minced parsley (optional)
In a heavy bottomed sauce pan (2-3 qt) add oil, rice, water and salt and bring to a boil. Once boiling reduce heat to a very low simmer, cover and cook for 15 minutes. Remove pan from heat and let sit covered for about 5 minutes. Toss in last tbsp of butter or oil and fluff before serving. Top with parsley for color.
Bistro Salad with Garlic Potatoes, Shaved Vegetables, French Dijon Vinaigrette, & Cheese (serves 4-6)
2-3 heads of Romaine lettuce, washed, dried, and sliced
1-2 tomatoes, sliced or diced
½ cup sliced carrot
¼ cup sliced cucumber
¼ cup sliced celery or fennel
1 green onion, sliced thin
2 oz crumbled blue cheese
2 oz hard cheese like petit Basque, manchego, Iberico or other favorite cheese, cubed
1 pound yukon, red or fingerling potatoes
2 tbsp garlic olive oil
Vinaigrette:
1-2 tbsp lemon juice
2 tbsp red wine or sherry vinegar
1 tbsp Dijon mustard
Salt and pepper
1 garlic clove, minced
½ cup olive oil or vegetable oil
In a medium bowl, place mustard, lemon juice, vinegar, garlic, oil, salt, and pepper and mix until smooth and thickened.
Quarter potatoes if large and place in pot of salted water. Bring to a boil, reduce to a simmer and cook until fork tender, about 15-20 minutes. Drain, slice and toss in garlic olive oil and salt and pepper. Set aside to cool. When ready to serve, toss lettuce, vegetables, potatoes, tomatoes, and some of both cheeses with vinaigrette. Taste for seasoning and garnish with the rest of the cheese.
Seasonal Fruit Panna Cotta (makes 8, 4-ounce servings)
3 tbsp cold water
1 ½ tsp or 4 g unflavored gelatin)
1 ½ cups whole milk Greek yogurt
1 cup heavy cream (put cream in sauce pan with sugar)
¼ cup sugar
1 tsp Vanilla paste or extract
Topping:
1 cup seasonal fruit (stone fruit, berries, or whatever is freshest/your favorite)
A pinch of salt
1 tbsp Enfuso Blood Orange Olive Oil
1 tbsp Enfuso Peach or Mango Balsamic Vinegar
Prepare 8 4-ounce cups, ramekins, or serving glasses. In a small bowl, sprinkle the gelatin over the water and let sit for 5 minutes to rehydrate. In a bowl, whisk the Greek yogurt until smooth and set aside.
Heat the ¼ cup sugar and 1 cup heavy cream in a small sauce/ pan over medium heat. When the cream simmers, remove it from the heat and whisk to ensure the sugar is dissolved. Whisk in gelatin to warm cream then pour into the yogurt and whisk until smooth. Add the vanilla paste. Divide the mixture up evenly into serving cups and refrigerate for at least 4 hours or overnight.
Slice fruit into bite-sized pieces. Gently combine with sugar, salt, and olive oil and let sit until ready to serve. Top panna cotta with fruit and balsamic right before serving.
