FRENCH LEMON CHICKEN

I find that chicken is something you can get so bored by, so I am always on the hunt for new delicious chicken dishes and I definitley found one last night! French Lemon Chicken from an old LCBO Food & Drink Magazine. The chicken was baked, so nice and moist, and the lemon and garlic really enhance the flavours. The sauce is simple but so flavourful. The whole meal is perfect for a weeknight dish. Not too much work for a weeknight, and perfect if you are just making a meal for yourself!

The recipe is for four people, however I just cut it in half for either one or two breasts (make two and then you have leftovers for lunch!) Luckily last night I had one of my besties over to enjoy this delicious meal!

French Lemon Chicken

Ingredients:
- l lemon
- 1 head garlic
- 2 cups (500 mL) chicken stock, homemade or low sodium
- 2 tbsp (25 mL) olive oil
- 4 boneless chicken breasts, skin on
- Salt and freshly ground pepper
- 1 tbsp (15 mL) fresh thyme, chopped or 1 tsp (5 mL) dried
- 1/2 tsp (2 mL) granulated sugar
- 1/2 cup (125 mL) white wine
- 1/4 cup (50 mL) brandy

- 1/4 cup (50 mL) whipping cream

- 2 tbsp (25 mL) chopped fresh parsley

Directions:
- Grate enough peel from lemon to make 1 tbsp (15 mL). Remove any remaining peel and white pith from lemon and cut flesh into thin slices.
- Separate garlic into cloves, cut off root ends but do not peel. Add to chicken stock in a pot and bring to boil. Simmer three minutes. Strain stock and reserve. Peel garlic cloves. If garlic cloves are large, cut in half lengthways.

- Preheat oven to 450°F (230°C). Heat oil in a skillet over medium heat. Season breasts with salt, pepper and thyme, and fry skin-side-down four to five minutes or until golden brown. Turn over and fry second side for one minute. Remove breasts.

- Place skin-side-up in oiled ovenproof dish that fits chicken snugly. Discard fat from skillet. Scatter lemon slices and garlic cloves around chicken. Sprinkle sugar on lemon slices.
- Meanwhile, add wine to skillet, bring to boil, reduce by half. Stir in stock, brandy and grated zest. Bring to a boil, stirring. Add cream and continue to boil until slightly thickened, about five to eight minutes. Stir in parsley.
- Bake chicken for 15 to 20 minutes or until it is tender but not dry. Remove chicken and any lemon bits to serving platter. Scatter over garlic cloves. Remove any fat and pour any juices into sauce.
- To serve, pour sauce over chicken.

Serves 4

photo credit: my own

CROQUE MONSIEUR

The ultimate French Bistro sandwich is none other than a croque monsieur. I am feeling quite inspired these day by the French and their cooking - probably comes from re-watching Julie&Julia (a new classic!).

A croque monsieur is a deliciously simple French sandwich that first appeared in Paris in 1910. It is a warm sandwich filled with ham, Dijon mustard and either gruyere or emmetal cheese. This sandwich, commonly labeled croque has become a staple to-go food in France, but is still a classic bistro sandwich, often served with side micro greens. I first fell in love with croque monsieur's at my favourite French bistro/patisserie called Patachou in Toronto. It is just delicious, and the best part about the sandwich is the gooey cheese accompanied by some tart Dijon and crusty French baguette.  This sandwich will automatically make you feel like you are on the streets of Paris, in a cute and quaint cafe!

Since the croque has become such a popular item, many variations of the sandwhich have now been established.

Croque Madame: croque monsieur with a poached or fried egg on top
Croque Provençal: with tomato
 Croque Auvergnant : with bleu d'Auvergne cheese
Croque Norvegien: with smoked salmon instead of ham
Croque Tartiflette: with sliced potatoes and Reblochon cheese
Croque Bolognese: with Bolognese (meat) sauce
Croque Senor: with tomato salsa
Croque Hawaiian: with a slice of pineapple

Croque Madame

Naturally I have decided to share with you the recipe, from none other than Laura Calder - from Food Network's French Food at Home. Who else could give a more authentic recipe than her. Try this out - so simple, so easy, so delicious. 

Croque Monsieur : Serves 1 
 
Ingredients
- 2 Slices baguette, brioche or any other type of "white" bread 
- 1 spoonful crème fraiche
- 1 spoonful Dijon mustard
- grated gruyere cheese or comté
- Ground black Pepper
- Paprika
- 1 Slice very thin ham baked or boiled
- Butter for frying  

Method 

- Cut the bread so that the two slices are still attached at the bottom, like a man’s wallet.
- Mix the crème fraîche and mustard together with paprika, and spread it generously on both insides of the "wallet". Season with pepper.
- Make a sandwich within a sandwich: scatter in a layer of grated cheese, lay the ham on top of it, and scatter more grated cheese on top of the ham. (Alternatively, stir the cheese into the cream and mustard mixture, spread on both sides of the bread with the ham in the middle.)
- Press the sandwich together with your hand. Fry in butter in a frying pan, a few minutes per side until it’s golden on the outside, and melting in the middle. Serve hot with a bit of salad.

photo credit: google images & laura calder

HERBS DE PROVENCE

The lovely and fragrant Herbs de Provence (or Provencal herbs in English) is a traditional blend of aromatic herbs that flourish in the hills of Southern Frnace during those hout summer month. Herbs de Provence are used abundantly when fresh in France but is just as lovely dried. Some of the herbs typically used in this mixture include bay leaf, thyme, fennel, rosemary, chervil, oregano, summer savory, tarragon, mint and marjoram. Depending on who is making the concontion people often choose to add orange zest or lavender – even though they are less traditional.

This herb blend is a perfect addition for any dish from the Mediterranean region – especially when mixed with olive oil. The mix of olive oil and Herbs de Provence can be used for a slew of foods; chicken, fish, tomatoes, potatoes, pizza sauce, kabobs, salad seasonings, sauces, cheeses and soups. Throw some on some tomatoes with a drizzle of olive oil, salt and pepper and roast for 25 minutes. SCRUMPTIOUS!

Herbs de Provence is often sold dry, in traditional terracotta jars, which makes it even more charming! A perfect gift and a very effective storage container.

Test out this lovely mix of herbs. Anything you roast from now on will be magical!

Herbs de Provence
Ingredients::
- 1 tablespoon thyme
- 1 tablespoon chervil
- 1 tablespoon rosemary
- 1 tablespoon summer savory
- 1 teaspoon lavender
- 1 teaspoon tarragon
- 1 teaspoon marjoram
- 1/2 teaspoon oregano
- 1/2 teaspoon mint
- 2 powdered or chopped bay leaves

Preparation:
-Mix together all of the ingredients and store in a tightly sealed container.
- Makes about 1/3 cup herb mix


Herbs de Provence Chicken
Ingredients:
-2 pounds boneless chicken, trimmed of any fat
-1/4 cup flour
-1/2 tsp. paprika
-3 tbsp. olive oil
-3 cloves of garlic, minced
-2 cups wine
-1 tbsp. Herbes de Provence
-fresh rosemary, basil, parsley (optional)
-black pepper and salt

Preparation:
- Mix the flour and paprika.
- Roll the chicken breasts in the flour mixture.
- Heat olive oil in a large pot, browning it in small enough batches so that the meat browns nicely.
- Remove meat, and saute the garlic.
- Add the wine and scrape the brown bits from the bottom of the pot, stir, and cook on high until a sauce forms.
- Turn down heat to a low simmer, add the chicken back to the pot. Sprinkle with the herbes de Provence, salt, pepper and minced fresh herbs if desired.
- Bake at 300F. for 2 1/2 hours, or until the chicken is quite tender. Serve with a rice or potato dish.

AU PIED DE COCHON

Habitez-vous a Montreal!? Ca c'est le restaurant pour vous!

Do you live in Montreal? If so, this is the restaurant for you!

AU PIED DE COCHON or in English "The Pig's Foot" is a restaurant that when entering you just think "so french!" If you like good meat that's well prepared along with a little French love this is the spot to go. The restaurant is jam-packed six nights a week and is a local favourite, now quite well-known in the city. I first went there about ten years ago when it first opened. I was in Montreal with my family and we had been wandering for too long looking for a great place to eat, until we stumbled upon this one. The wood tables and outdoor cobblestone street gives the restaurant a cozy and cabin like feel. The food is delicious, warm and comforting. Perfect in the winter but delicious at any point in the year. Not only are they known for their meat, especially pork but their seafood is equally tasty.

Here are a few of their menu items!

Duck Carpaccio
Tomato a Tartlet
Apple Fois Gras
Pigs Head for 2
Duck in a Can
Confit Lamb Shank
Zucchini Blossoms
Fois Gras Poutine

As you can see, the menu items here are definitely outside the box. Pushing the boundaries to create wonderfully delicious food, which has it's own feel and taste!

I recommend trying this place if you can - but by this point I think reservations are a must!

AU PIED DE COCHON
536 Duluth Est
Montréal (Québec)
H2L 1A9

514-281-1114

photo credit: aupieddecochon.com