Fuss-Free French Cooking

Lorie Fangio with A Taste of Paris Culinary Adventures shares some secrets for delicious and fuss-free French cooking.

French county cooking is generally quite wholesome. Simple French food relies on seasonal ingredients at their peak of freshness and flavor. Even a creamy decadent dish like Chicken Fricassee can be made in a slow cooker and the prep time is less than 15 minutes. Slow cooking methods pull the best flavors out of foods.

The French pride themselves on little to no waste so a second meal made with planned overs is perfect. French food does not have to be fussy.

Crock Pot Chicken Fricassee

6 Skinless, boneless chicken breasts
1 medium onion chopped
2 garlic cloves pressed
2 ribs celery chopped
2 cups baby carrots
2 tablespoons melted butter
4 tablespoons flour
1 teaspoon paprika
1 teaspoon salt
½ teaspoon sage
½ teaspoon dried thyme
¼ teaspoon pepper
2 cups chicken stock
¼ cup white wine (optional)

Spray the inside of crock pot with non-stick spray.  Place chicken breasts in the bottom of the pot.  Cover with onions, celery and carrots.  In a medium bowl combine remaining ingredients and whisk very well until everything is complete mixed.  Pour liquid over chicken and vegetables.  Place lid on cooker and cook on low for 6-8 hours.  Serve chicken and vegetables over rice or noodles.  Reserve 2 breasts for Chicken Pot Au Feu

Chicken Pot au Feu

2 cooked chicken breasts diced
2 tablespoons butter
1 medium onion finely diced
2 cloves garlic pressed
1 ½ cups chopped carrot
2 stalks celery finely minced
1 large potato peeled and diced
1 medium head of savoy or bock Choy cabbages shredded
5 cups chicken stock
1 bay leaf
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon pepper
1 tablespoon fresh parsley minced

In a medium soup pot, cook onions and celery in butter until clear for about 7 minutes.  Add remaining ingredients reserving parsley and cook uncovered on medium heat until mixture begins to boil.  Reduce heat and simmer for 20 minutes until vegetables are tender.  Remove bay leaf and serve soup, garnish with fresh parsley.

LINKS: www.atasteofparis.net and www.loriefangio.com

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