French Bistro Saute Potatoes Cooking Secrets | French Bistro Recipes
Join my online French cooking classes ????????: French bistro saute potatoes are delicious. Always slightly crispy and tender at the same time. Today we are looking at the cooking secret behind the french panfried potatoes and how to get them perfect every time.
in this video recipe we are learning how to make French bistro style saute potatoes with onions and a hint of parsley. They will make a wonderful side or an lunch nibble.
Ingredients for a saute potatoes side ( 2 -4) servings:
Half a kilo/ 1.2 pounds of potatoes (suited for frying /roasting)
1 medium size onion (sliced)
3 tablespoons of fresh parsley (chopped)
Salt and pepper for the seasoning
3 tablespoons of peanut (groundnut) oil
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A crazy recipe with 2 potatoes and one chicken breast - brilliant idea
A crazy recipe with 2 potatoes and one chicken breast - brilliant idea
Ingredients:
chicken breast - 600 g (21.16 oz)
brie pressed cheese - 100 g (3.5 oz)
potatoes - 2 pieces
eggs - 1 piece
salt - 5 g (0.18 oz)
black pepper - 3 g (0.11 oz)
eggs - 3 pieces
salt - 5 g (0.18 oz)
flour - 200 g (7 oz)
oil to fry - 30 ml (1 fl oz)
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One Pot Chicken and Potatoes
Learn how to make my one-pot chicken and potato dinner a great Sunday night dinner idea that will bring everyone to the table! So easy and delicious!
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One-Pot Chicken and Potatoes (Coming Soon!)
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Dad's Famous Egg Nog Recipe
Tomates Farci
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Veggie Quesadilla and Chunky Guacamole
Ultimate Chocolate Chip Cookies
BETH’S 1-POT CHICKEN AND POTATOES
Serves 4 (*For a printable version click here:
INGREDIENTS:
1 tbsp (15 ml) olive oil
10-12 chicken thighs, skin on, bone-in
salt and pepper to taste
Herbs de Provence, to taste
12 ounces (340g) small “Dutch Baby” potatoes, sliced in half
2 tbsp (15g) of flour
Pre-Mix Broth Mixture in a Small Pitcher or bowl:
1 cup (240ml) chicken broth
¼ cup (60ml) white wine (or ¼ cup more broth)
2 tsp (10ml) Dijon Mustard
1 tsp (5ml) Worcestershire Sauce
2 garlic cloves, minced
5 sprigs fresh thyme
METHOD:
Preheat oven to 325F (162C). Measure out all your ingredients so you are ready to go. This recipe happens fast and it will help if everything is pre-measured.
Season chicken (skin side) with salt, peppers and Herbs de Provence.
Heat olive oil in a large braiser. Sear chicken, skin side down until golden brown, flip and cook for 2-3 minutes more. Transfer to a plate and set aside. It will finish cooking in the oven.
Sauté potatoes in chicken fat until caramelized and golden brown. Transfer potatoes to a bowl and set aside.
Add flour to remaining chicken fat and whisk until a paste forms. It you have no more chicken fat you can add 2 tbsp. (30g) of butter to create more fat. Cook paste 1 minute.
Add broth Mixture and whisk to combine. Add garlic and fresh thyme. Season to taste with salt and pepper.
Place potatoes in sauce, add chicken on top. Cover and bake for 40 minutes.
Remove from the oven, remove lid and spoon sauce on top, bring to the table and serve!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
I cook almost every day! Chicken thighs and potatoes. Like it very much.
These Chicken Thighs with Potatoes are nothing like the recipes you've tried before. In 1 hour you will have a very tasty dish ready for lunch or dinner.
???? Ingredients for this recipe: ????
1. Chicken thighs - 5 pieces
2. Salt, pepper.
3. Potato - 5 pcs
4. Carrots - 2 pcs
5. Garlic - 3pcs
6. Bow - 1 pc.
7. Parsley - a small bunch
8. Butter - 50 gr
9. Honey - 80 gr
10. Sweet chili sauce - 80 gr
11. Soy sauce - 50 ml
12. Mustard - 1 spoon
Cooking process: ????
- Sprinkle thighs with salt and pepper
- Cut large potatoes
- Coarsely chop carrots
- Fry the chicken thighs in a frying pan in butter on each side for 5 minutes.
- Finely chop the onion, garlic and parsley.
- Remove the thighs from the pan and put the potatoes, carrots, onions, garlic and parsley into the remaining oil.
- Fry 10 minutes
- In the meantime, in another pan, mix honey, sweet chili sauce, soy sauce and mustard.
- Place potatoes in a baking dish. Put the chicken thighs on top and pour over the honey sauce.
- Bake in the oven for 40 minutes at 180 degrees
The dish is ready. Enjoy your meal! Enjoy this delicious treat.
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#chickenthighs #recipe #homechef
Poulet Rôti (French Roast Chicken) | The French Series
Our first apartment in Paris was a few steps away from rue Montorgueil, one of Paris’ permanent market streets. You can find everything you need on this street: cafés, bistros, fromagerie, wine shops, fish stalls, boucheries, etc. When you pass by these boucheries, your nostrils will immediately get a whiff of the aroma of chicken roasting along the sidewalk. Dozens of birds with their glorious drippings drizzling over a bucket of potatoes as the oven interior circumrotates. Succulent and flavorful are the words that best describes it. I want to share with you my recipe for Poulet Rôti (French Roast Chicken) so you can enjoy it in the comfort of your own home.
Ingredients:
1 whole chicken
1 head garlic
1/2 lemon
1/4 cup butter, softened
1 tbsp. salt, coarse
black pepper
bunch of rosemary & thyme
6 pcs. potatoes, medium
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Mediterranean Baked Chicken Dinner (Lemon Garlic Chicken Potato Bake)
Mediterranean Baked Chicken Dinner – this is a midweek chicken dinner idea that’s one of those “throw it all in a pan” recipes with high returns for minimal effort. With chicken, potatoes, onion and cherry tomatoes, you’ll love how everything sucks up the tasty Mediterranean Lemon Garlic Sauce!
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