#traditionaldish

A traditional French dish called coq au vin has soft chicken with rich flavors from red wine, bacon, and mushrooms. The deep flavor of Burgundy wine is used in this recipe to make a hearty and comforting meal that is perfect for a night in at Chez Astier Paris.

Ingredients: 1 whole chicken, cut into pieces. 200g bacon, diced. 250g button mushrooms, sliced. 4 cloves garlic, minced. 2 onions, chopped. 3 carrots, chopped. 2 cups Burgundy wine. 2 cups chicken broth. 2 tbsp tomato paste. 4 sprigs fresh thyme. 2 bay leaves. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: In a large Dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy. Remove and set aside. Season chicken pieces with salt and pepper, then brown in the same pot until golden on all sides. Remove and set aside. Add onions, garlic, and carrots to the pot. Cook until softened. Return chicken and bacon to the pot. Add mushrooms, thyme, and bay leaves. Pour in Burgundy wine and chicken broth. Stir in tomato paste. Bring to a simmer, then cover and cook over low heat for 1.5 to 2 hours, or until chicken is tender. Remove bay leaves and thyme sprigs. Adjust seasoning if needed. Serve hot with crusty bread or over mashed potatoes.

Prep Time: 20 minutes

Cook Time: 120 minutes

A traditional dish called Hamburger Gravy Over Mashed Potatoes is a hearty and comforting meal. It has rich and savory hamburger gravy mixed with creamy mashed potatoes. This is the perfect comfort food for a full dinner.

Ingredients: 1 lb ground beef. 1/4 cup diced onion. 2 cloves garlic, minced. 2 cups beef broth. 1/2 cup milk. 2 tbsp all-purpose flour. Salt and pepper to taste. 4 cups mashed potatoes prepared. 2 tbsp butter. Chopped fresh parsley for garnish.

Instructions: Put the ground beef in a pan and cook it over medium-low heat until it turns brown. Get rid of any extra fat. Dice the onion and mince the garlic and add them to the pan. Let the onion cook for two to three minutes, until it gets soft. Put the flour on top of the meat mixture and mix it in. Add one to two more minutes of cooking. Slowly add the milk and beef broth while stirring all the time. For another 5 to 7 minutes, keep cooking and stirring the mixture until it gets thicker. Add salt and pepper to taste to the gravy. Let it cook for another two to three minutes. Put the hamburger gravy on top of the mashed potatoes. Put a piece of butter on top and sprinkle chopped fresh parsley on top. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the rich and savory flavors of Chicken Chasseur, a classic French dish featuring seared chicken thighs, mushrooms, and a flavorful tomato-wine sauce.

Ingredients: 4 Chicken thighs, bone-in, skin-on. Salt and pepper To taste. 2 tbsp Olive oil. 1 Onion, finely chopped. 2 cloves Garlic, minced. 1 cup Mushrooms, sliced. 1 cup Dry white wine. 1 can 14 oz Crushed tomatoes. 1 tsp Dried thyme. 1 tsp Dried rosemary. 1/2 cup Chicken broth. 2 tbsp Fresh parsley, chopped for garnish.

Instructions: Season chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs until golden brown on both sides. Remove and set aside. In the same skillet, saut chopped onions until softened. Add minced garlic and sliced mushrooms, cooking until mushrooms are browned. Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Stir in crushed tomatoes, dried thyme, and dried rosemary. Place the seared chicken thighs back into the skillet. Pour in chicken broth, cover, and simmer for about 25-30 minutes or until chicken is cooked through. Garnish with chopped parsley before serving. Serve the Chicken Chasseur over rice or with crusty bread, and enjoy this classic French dish!

Prep Time: 15 minutes

Cook Time: 40 minutes

Coq au Vin is a classic French dish that combines tender chicken, smoky bacon, earthy mushrooms, and sweet pearl onions in a rich red wine sauce. It's a comforting and hearty meal perfect for a cozy dinner.

Ingredients: 1 whole chicken, cut into pieces. 200g bacon, diced. 250g pearl onions, peeled. 250g mushrooms, sliced. 3 cloves garlic, minced. 2 cups red wine preferably Burgundy. 2 cups chicken broth. 1 bouquet garni thyme, parsley, bay leaf. 2 tablespoons olive oil. Salt and pepper to taste. Flour for dredging chicken.

Instructions: Season chicken pieces with salt and pepper, then dredge in flour. Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken pieces on all sides. Remove and set aside. In the same pot, add bacon and cook until crispy. Remove and set aside. Add pearl onions and mushrooms to the pot. Cook until onions are golden brown and mushrooms are tender. Stir in minced garlic and cook for another minute. Pour in red wine and chicken broth, scraping up any browned bits from the bottom of the pot. Return chicken and bacon to the pot. Add bouquet garni. Bring to a simmer, then cover and cook over low heat for 1.5 to 2 hours, or until chicken is tender and cooked through. Serve hot, garnished with chopped parsley, with crusty bread or mashed potatoes on the side.

Prep Time: 20 minutes

Cook Time: 120 minutes

Coq au Vin is a classic French dish that combines tender chicken, smoky bacon, earthy mushrooms, and sweet pearl onions in a rich red wine sauce. It's a comforting and hearty meal perfect for a cozy dinner.

Ingredients: 1 whole chicken, cut into pieces. 200g bacon, diced. 250g pearl onions, peeled. 250g mushrooms, sliced. 3 cloves garlic, minced. 2 cups red wine preferably Burgundy. 2 cups chicken broth. 1 bouquet garni thyme, parsley, bay leaf. 2 tablespoons olive oil. Salt and pepper to taste. Flour for dredging chicken.

Instructions: Season chicken pieces with salt and pepper, then dredge in flour. Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken pieces on all sides. Remove and set aside. In the same pot, add bacon and cook until crispy. Remove and set aside. Add pearl onions and mushrooms to the pot. Cook until onions are golden brown and mushrooms are tender. Stir in minced garlic and cook for another minute. Pour in red wine and chicken broth, scraping up any browned bits from the bottom of the pot. Return chicken and bacon to the pot. Add bouquet garni. Bring to a simmer, then cover and cook over low heat for 1.5 to 2 hours, or until chicken is tender and cooked through. Serve hot, garnished with chopped parsley, with crusty bread or mashed potatoes on the side.

Prep Time: 20 minutes

Cook Time: 120 minutes

Coq au Vin is a classic French dish that combines tender chicken, smoky bacon, earthy mushrooms, and sweet pearl onions in a rich red wine sauce. It's a comforting and hearty meal perfect for a cozy dinner.

Ingredients: 1 whole chicken, cut into pieces. 200g bacon, diced. 250g pearl onions, peeled. 250g mushrooms, sliced. 3 cloves garlic, minced. 2 cups red wine preferably Burgundy. 2 cups chicken broth. 1 bouquet garni thyme, parsley, bay leaf. 2 tablespoons olive oil. Salt and pepper to taste. Flour for dredging chicken.

Instructions: Season chicken pieces with salt and pepper, then dredge in flour. Heat olive oil in a large Dutch oven over medium-high heat. Brown chicken pieces on all sides. Remove and set aside. In the same pot, add bacon and cook until crispy. Remove and set aside. Add pearl onions and mushrooms to the pot. Cook until onions are golden brown and mushrooms are tender. Stir in minced garlic and cook for another minute. Pour in red wine and chicken broth, scraping up any browned bits from the bottom of the pot. Return chicken and bacon to the pot. Add bouquet garni. Bring to a simmer, then cover and cook over low heat for 1.5 to 2 hours, or until chicken is tender and cooked through. Serve hot, garnished with chopped parsley, with crusty bread or mashed potatoes on the side.

Prep Time: 20 minutes

Cook Time: 120 minutes

Yassa Poulet Senegalese Grilled Chicken has robust flavors and is suitable for a Paleo diet. After being perfectly grilled and marinated in a zesty and aromatic mixture, the chicken is served over cauliflower rice with a savory onion sauce. It's a tasty and nutritious take on a traditional Senegalese dish.

Ingredients: 4 boneless, skinless chicken breasts. 2 large onions, thinly sliced. 4 cloves garlic, minced. 2 lemons, juiced. 2 limes, juiced. 1/4 cup olive oil. 1/4 cup coconut aminos. 1/4 cup apple cider vinegar. 1/4 cup water. 1 tsp ground black pepper. 1 tsp paprika. 1/2 tsp cayenne pepper. 1/2 tsp ground ginger. 1/2 tsp salt. Fresh cilantro, for garnish. Cauliflower rice, for serving.

Instructions: To make the marinade, combine the lemon juice, lime juice, olive oil, coconut aminos, apple cider vinegar, water, garlic, ground ginger, black pepper, paprika, and cayenne pepper in a bowl. Pour the marinade over the chicken breasts and place them in a plastic bag that can be sealed. For optimal effects, marinate the bag in the refrigerator for at least two hours or overnight. Set your grill's temperature to medium-high. After taking the chicken out of the marinade, grill it for 6 to 8 minutes on each side, or until it is cooked through and has grill marks. Add a little olive oil to a skillet and heat it over medium heat while the chicken is grilling. Add the onions and saut until they are soft and start to caramelize. Transfer the leftover marinade to the skillet with the onions and let it simmer until it thickens into a delicious sauce, which should take a few minutes. Drizzle the onion sauce over the grilled chicken before serving it over cauliflower rice. Enjoy with a fresh cilantro garnish!

Prep Time: 15 minutes

Cook Time: 20 minutes