Best 11 French Country Chicken Recipes

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Embark on a culinary journey to the rustic charm of the French countryside with our delectable French Country Chicken recipe. This classic dish, steeped in tradition, promises a symphony of flavors that will transport you to a charming French farmhouse kitchen. Our comprehensive guide will take you through every step of the process, ensuring that you create a dish that is both authentic and delicious.

In this article, you'll discover not just one, but a collection of enticing recipes that showcase the versatility of French Country Chicken. From the classic Coq au Vin, a hearty chicken braised in red wine, to the elegant Poulet Basquaise, featuring chicken simmered in a flavorful tomato and pepper sauce, each recipe promises a unique taste experience.

For those seeking a lighter option, we present the清爽的Poulet à l'Estragon, where tender chicken is cooked with aromatic tarragon and white wine. And if you're craving a taste of Provence, our flavorful Poulet Provençal, bursting with the vibrant flavors of sun-ripened tomatoes, garlic, and herbs, is sure to delight your senses.

Whether you're a seasoned chef or a home cook looking to explore new culinary horizons, our French Country Chicken recipes will guide you in creating dishes that are both authentic and delectable. Get ready to savor the rustic charm and exceptional flavors of this timeless French classic.

Here are our top 11 tried and tested recipes!

COUNTRY FRENCH CHICKEN



Country French Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 44m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
Coarse salt and pepper
2 pounds boneless skinless chicken breast, thighs, or combination of both, cut into chunks
2 tablespoons butter
2 shallots, chopped
3 small carrots, peeled and thinly sliced
10 creminis, finely chopped
4 sprigs fresh tarragon, leaves removed and chopped to about 2 tablespoons
A handful flat-leaf parsley leaves, chopped
1 cup dry red wine
1 (32-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
Herb and Butter Noodles, recipe follows, as an accompaniment
Sugar snap peas, recipe follows, as an accompaniment
1/2 pound extra-wide egg noodles,cooked until just tender, about 6 minutes
2 tablespoons butter, cut into small bits
2 sprigs fresh tarragon, leaves removed and chopped to about 1 tablespoon
A handful flat-leaf parsley leaves, chopped to about 2 tablespoons
Salt and freshly ground black pepper
1 1/2 pounds snap peas, rinsed and drained
2 teaspoons butter
1 teaspoon sugar
1/2 teaspoon (a couple of pinches) salt

Steps:

  • In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
  • Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
  • Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
  • Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
  • Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.

COUNTRY FRENCH CHICKEN



Country French Chicken image

This recipe came to me from a friend of my daughter's. It's quite easy and fast, yet very tasty. Especially good with rice.

Provided by Whisper

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter or 2 tablespoons margarine
1 1/2 lbs boneless skinless chicken breasts
2 cups water
1 package Knorr vegetable soup mix
1 slice lemon
1/2 cup sour cream
1 tablespoon cornstarch
1/2 teaspoon dry dill weed

Steps:

  • In a large skillet, melt margarine over medium high heat.
  • Add chicken and saute for 5 minutes.
  • Stir in water, soup mix and lemon.
  • Bring to a boil.
  • Reduce heat to low.
  • Cover and simmer 15 minutes.
  • Remove chicken and discard lemon.
  • In small bowl, combine sour cream, corn starch and dill weed.
  • Add to skillet, stirring constantly.
  • Bring to a boil over medium high heat.
  • Reduce heat, simmer 1 minute.
  • Serve over chicken.

FRENCH COUNTRY CHICKEN STEW



French Country Chicken Stew image

Make and share this French Country Chicken Stew recipe from Food.com.

Provided by TishT

Categories     Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 16

4 lbs chicken pieces, skin on
1 teaspoon coarse salt
3 tablespoons flour
1 slice smoked bacon (1/4 inch thick)
1/2 cup vegetable oil
1 medium onion, finely chopped
1 teaspoon white pepper
1/2 teaspoon crumbled dried tarragon
1 (8 ounce) can stewed tomatoes
1/2 cup dry white wine
1 chicken bouillon cube, broken into pieces
1 (8 ounce) package frozen green peas, thawed
3 medium carrots, peeled and cut into 1 inch rounds
12 small red potatoes
3 tablespoons flat leaf parsley, finely chopped
salt

Steps:

  • Prepare the chicken but don't skin.
  • Salt the pieces and dredge them lightly in the flour, brushing off and saving the excess.
  • Trim off and discard the bacon rind.
  • Slice the bacon across the width into 1/4 pieces Heat the oil in a large kettle and brown the bacon lightly.
  • Remove and set aside.
  • Brown the chicken pices in batches, removing them as they finish browning.
  • Remove and discard all but 3 Tbs of the fat.
  • Add the onion, pepper, tarragon, and the remaining flour.
  • Scrape these back and forth in the hot fat until the onion is transparent.
  • Add the tomatoes and their juice and continue the scraping action until most of the juice has evaporated.
  • Add 1 1/2 cups of water, the wine, and the crumbled bouillon cube.
  • Add the bacon, chicken, peas, and carrots.
  • Cover and simmer gently for 30 minutes Scrub the new potatoes under cold water and pare off a one inch strip around the middle of each one, leaving the peel on the ends.
  • Add them to the stew and simmer for 20 minutes.
  • Stir in the parsley.
  • Salt to taste, and serve hot.

COUNTRY FRENCH CHICKEN AND RICE



Country French Chicken and Rice image

A simple herb marinade adds fabulous flavor to chicken thighs and rice to a savory casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h25m

Yield 8

Number Of Ingredients 13

1/4 cup chopped oil-packed sun-dried tomatoes, drained
2 tablespoons herbes de Provence
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon finely chopped garlic
1 teaspoon salt
8 bone-in chicken thighs, skin and fat removed (about 2 lb)
1 1/2 cups sliced mushrooms
1 cup uncooked regular long-grain white rice
1 medium carrot, shredded (3/4 cup)
2 cups boiling water
1 tablespoon chopped fresh Italian (flat-leaf) parsley
2 teaspoons grated lemon peel

Steps:

  • In heavy-duty 1-gallon resealable food-storage plastic bag, mix tomatoes, herbes de Provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken thighs and mushrooms; seal bag. Turn to coat thighs and mushrooms in marinade. Refrigerate 2 to 24 hours.
  • Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken thighs, mushrooms and marinade evenly over rice mixture.
  • Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with parsley and lemon peel.

Nutrition Facts : Calories 260, Carbohydrate 23 g, Cholesterol 45 mg, Fat 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 1 g, TransFat 0 g

FRENCH COUNTRY CHICKEN WITH MUSHROOM SAUCE



FRENCH COUNTRY CHICKEN WITH MUSHROOM SAUCE image

Categories     Chicken     Low Sodium

Number Of Ingredients 9

4 boneless, skinless chicken breasts, each 4 ounces
2 tablespoons olive oil
4 thinly sliced shallots
1/4 pound thin Sliced mushrooms sliced
1 tablespoon all-purpose flour
1/4 cup white wine
1/2 cup low-sodium chicken stock
1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
2 tablespoons chopped parsley

Steps:

  • Place the chicken breasts between wax paper and pound with a mallet to flatten. Cut each piece in half lengthwise. Cover with plastic wrap and refrigerate until firm. In a small frying pan, heat 1 tablespoon of the olive oil over medium heat. Add the shallots and saute for about 3 minutes. Add the mushrooms and cook for 2 minutes more, stirring occasionally. In a small bowl, whisk together the flour and wine until all the lumps are gone. Add the flour mixture to the shallots and mushrooms. Stir in the chicken stock and cook over medium-high heat. Stir until the sauce thickens, about 5 minutes. Remove from heat and add the rosemary. In a large, nonstick skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chicken and saute until no longer pink or until a thermometer inserted into the chicken reads 170 F, about 5 minutes. To serve, transfer 2 chicken breast halves onto each plate. Spoon mushroom sauce over the chicken and garnish with parsley. Serve immediately.

FRENCH COUNTRY CHICKEN STEW RECIPE - (4.5/5)



French Country Chicken Stew Recipe - (4.5/5) image

Provided by catfish

Number Of Ingredients 15

4 pounds chicken thighs skinned
1 tsp kosher salt
3 TBL flour
1 1/4 inch bacon piece
1/4 cup veg oil
1 med onion
1 tsp black pepper. (I use less Some people like white pepper)
1/2 tsp dried tarragon
1 8 oz can stewed tomatoes
1/2 cup white wine
1 1/2 cups low salt chicken broth
1 8 oz frozen peas +
3 med carrots cut into 1/2 inch rounds
12 tiny red potatoes scrubbed and pared with a strip around the middle
3 TBL chopped fresh parsley

Steps:

  • Salt chicken. Dredge chicken in flour brushing off excess but keeping the dish with the flour Cut bacon with scissors for 1/4 inch dice heat oil med+ in dutch oven and brown bacon Remove bacon with slotted spoon and set aside on a paper towel to be added back in later Brown chicken in batches 3 1/2 to 4 min per side. Remove to a separate dish after browning Remove all but 2 tbsp of the oil from the pan Add in onion, pepper, tarragon, and rest of flour scrapping it back and forth until the onion is clear (translucent) Add tomatoes with their juice and continue scrapping until most of the juices are gone (this is an important step so give it the time to release its juices!) Add wine (I let it boil off a bit) Add chicken broth Add back in the bacon, chicken, the peas, and carrotts, cover and simmer 30 min Add potatoes (scrubbed and parred with 1 inch strip) Continue cooking 20 min Stir in parsley and salt and pepper to taste

FRENCH COUNTRY ROAST CHICKEN AND VEGETABLES



French Country Roast Chicken and Vegetables image

Number Of Ingredients 34

2 tablespoons Chopped Fennel fronds
2 slices White sandwich bread (crust removed)
1 Egg
1 Minced shallot
2 cloves Minced garlic
2 tablespoons Chopped parsley
1 teaspoon Fresh marjoram
2 tablespoons Ground mustard
1/4 teaspoon Black pepper
2 sheets Parchment paper
2 Chicken breasts (12 oz each), skin on, boneless
2 Chicken thigh/leg combo (12 oz each), skin on, bone in
2 tablespoons Oil
2 Celery ribs
8 Parsley sprigs
6 Marjoram sprigs
1 Bay leaf
1/2 pound Small red potatoes
1 Fennel bulb, quartered
2 Carrots (chopped in 1/2 inche pieces)
8 Peppercorns
2 Whole garlic cloves
1/4 teaspoon Salt
4 cups Chicken broth
1/3 cup EVOO
6 Cornichon, minced
2 tablespoons Parsley, minced
1 tablespoon Fennel fronds, minced
1 teaspoon Marjoram
2 teaspoons Ground mustard
2 teaspoons Shallot, minced
1/2 teaspoon Lemon zest, grated
2 tablespoons Lemon juice
1/4 teaspoon Black pepper

Steps:

  • 1. Make the Stuffing
  • Pulse sandwich bread in food processor until medium fine breadcrumbs
  • Add egg, parsley, marjoram, shallot, garlic, mustard, and black pepper to food processor. Pulse 8 times until mixed.
  • Add 1 lb ground pork to processor. Pulse until mixed (4-5 pulses)
  • Lay out 2 pieces of parchment paper. Add half of stuffing mixture to bottom third of each. Shape into 8"x2" logs, roll into log, and twist ends of paper to seal. Tie ends with kitchen string.
  • 2. Brown the chicken
  • Pat chicken dry
  • Heat 2 tbsp oil in dutch oven
  • Season chicken with salt and pepper
  • Brown chicken 4-7 minutes on skin side only until brown. Remove to a plate. Put fat out of dutch oven
  • 3. Make bouquet garnis
  • Halve celery ribs crosswise. Stack parsley, marjoram and bay leaf in a tight pile. Encase the pile between celery ribs and tie securely with kitchen string
  • 4. Build the Meal in the Pot and Cook It
  • Add whole potatoes, quartered fennel bulb and chopped carrots to bottom of dutch oven in a single-ish layer.
  • Lay bouquet garnis on top of vegetables
  • Add peppercorns, garlic cloves, salt
  • Add chicken broth to pot, leaving the top 1/2 inch of vegetables uncovered
  • Lay chicken legs on veggies (they will not be covered)
  • Lay stuffing rolls beside legs
  • Lay chicken breasts on top of chicken legs
  • Increase heat to high and bring to a boil
  • Cover dutch oven and place in 300 degree oven until breast meat reaches 160 degrees, about 60-70 minutes
  • 5. Make the Sauce
  • Combine all ingredients in a bowl, whisk, set aside for 15 minutes. EVOO, parsley, marjoram, fennel fronds, cornichon, shallot, mustard, lemon zest, lemon juice, black pepper
  • 6. Remove Ingredients and Serve
  • Remove chicken and stuffing to a plate. Remove all skin from chicken. Carve breasts into thick slices. Separate legs from thighs. Carve stuffing into large slices.
  • Remove veggies to serving platter
  • Strain and defat broth
  • Add stuffing to side of platter beside veggies
  • Add chicken to platter atop veggies and stuffing
  • Sprinkle with parsley and moisten platter with reserved broth
  • Serve into individual bowls, adding more broth and cornichon sauce to each bowl

FRENCH COUNTRY CHICKEN



French Country Chicken image

This lovely dish is very tasty and so easy to prepare. Add some roasted asparagus, crusty rolls, a bottle of wine and some soft candlight, and you've got the perfect romantic dinner for two. You can easily double or triple the recipe for a dinner party.

Provided by AngelaTN

Categories     Chicken

Time 40m

Yield 2 serving(s)

Number Of Ingredients 5

2 boneless skinless chicken breast halves
1 tablespoon butter
1/2 cup seasoned bread crumbs
2 slices muenster cheese
1/4 cup Chardonnay wine

Steps:

  • Preheat oven to 350.
  • Rub each chicken breast with butter, then coat with breadcrumbs.
  • Place in greased 8x8 baking dish.
  • Cook for 15 minutes.
  • Remove from oven, and top each breast with a slice of muenster.
  • Pour wine evenly on top of the chicken.
  • Return to oven and bake an additional 15 minutes.

COUNTRY FRENCH CHICKEN



Country French Chicken image

Adapted from Rachael Ray - 30 minute meals - A combination of boneless skinless tenderloins or breasts and thighs well lend to a more rustic, "cooked all day" taste. A very comforting meal on a cold day.

Provided by Sondra Beth

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
coarse salt & pepper
1 lb boneless skinless chicken tenders or 1 lb boneless skinless chicken breast, cut into chunks
1 lb boneless skinless chicken thighs, cut into chunks
2 tablespoons butter
2 shallots, chopped or 1/4 cup very finely chopped onion
3 small carrots, peeled and thinly sliced
10 cremini mushrooms, finely chopped
4 sprigs fresh tarragon, leaves removed and chopped to about 2 TBS or 4 sprigs about 1 tbs dried tarragon
1 cup dry red wine
1 (32 ounce) can diced tomatoes in tomato puree or 1 (32 ounce) whole tomatoes, hand squeezed
fresh Italian parsley

Steps:

  • In a large skillet over medium high heat, warm the olive oil. Season the chicken with fresh ground salt & pepper, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
  • Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 mnutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through an juices run clear.
  • Top chicken with fresh flat leaf (Italian) parsley when serving.
  • Serve chicken with Herb and Buter Noodles and.
  • Sugar Snap Peas.
  • NOTE: Rachael recommended using a combination of both boneless skinless chicken breasts and thighs as it lends to a "cooked all day taste".

COUNTRY FRENCH CHICKEN BAKE



Country French Chicken Bake image

Make and share this Country French Chicken Bake recipe from Food.com.

Provided by Boomette

Categories     < 4 Hours

Time 3h

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup sun-dried tomato packed in oil, drained, chopped
2 tablespoons herbes de provence (if herbes de provence is not available, use any combination of dried basil, fennel seed, lavender, m)
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon garlic, finely chopped
1 teaspoon salt (I omitted it)
8 large chicken thighs, skin removed (about 2 lb)
1 1/2 cups fresh mushrooms, sliced (about 4 ounces)
1 cup long-grain white rice, uncooked
1 medium carrot, shredded (3/4 cup)
2 cups boiling water
1 tablespoon fresh Italian parsley, chopped
2 teaspoons lemon peel, grated

Steps:

  • In shallow glass or plastic dish or resealable food-storage plastic bag, mix tomatoes, herbes de provence, oil, lemon juice, garlic and 1/2 teaspoon of the salt. Add chicken and mushrooms; seal bag. Turn to coat chicken and mushrooms in marinade. Refrigerate at least 2 hours but no longer than 24 hours.
  • Heat oven to 375°F Spray a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Place rice, carrot and remaining 1/2 teaspoon salt in baking dish; stir in boiling water. Place chicken, mushrooms and marinade evenly over rice mixture.
  • Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (180F). Sprinkle with parsley and lemon peel.
  • Exchanges : 1 1/2 Starch, 2 Lean Meat, 1/2 Fat Carbohydrate Choices : 1 1/2.

COUNTRY FRENCH CHICKEN



Country French Chicken image

Provided by gayla smith

Categories     Chicken

Number Of Ingredients 11

2 lb chicken, pieces
cooking spray
1 c mushrooms, sliced
1 c celery, sliced
1 c white wine, dry
1/2 c carrot, coarsely chopped
1 onion, cut into thin wedges
1 garlic clove, minced
1 bay leaf
2 Tbsp parsley, chopped
1/4 tsp dried thyme, crushed

Steps:

  • 1. Remove skin form chicken.
  • 2. Rinse chicken; pat dry.
  • 3. Spray a cold skillet with nonstick coating; preheat the skillet over medium heat.
  • 4. Brown chicken on all sides in hot skillet.
  • 5. Drain fat from skillet.
  • 6. Season chicken lightly with salt and pepper.
  • 7. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf and thyme to the skillet; bring to boiling; reduce heat.
  • 8. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink; discard bay leaf.
  • 9. Transfer chicken and vegetables to serving platter; keep warm.
  • 10. For sauce, bring liquid in skillet to boiling; cook about 3 minutes or until reduced to 1/2 cup.
  • 11. Pour sauce over chicken and vegetables.
  • 12. Pair this herbed chicken dish with boiled new potatoes.

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
  • Use high-quality ingredients: The better the ingredients, the better the dish will taste. Look for fresh, organic produce and free-range, antibiotic-free chicken.
  • Don't overcrowd the pan: When browning the chicken, make sure to give it enough space so that it can brown evenly. If you overcrowd the pan, the chicken will steam instead of brown.
  • Cook the chicken until it is cooked through: Use a meat thermometer to check that the chicken has reached an internal temperature of 165 degrees Fahrenheit.
  • Let the chicken rest before serving: This will help the juices redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

This French country chicken recipe is a classic for a reason. It is simple to make, yet elegant and flavorful. The combination of tender chicken, crispy skin, and creamy sauce is sure to please everyone at your table. Serve it with a side of mashed potatoes or rice, and you have a complete meal that is perfect for any occasion.

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