French Country One Pot Recipes

FRENCH CHICKEN CASSEROLE

Steps:

• Preheat oven to 325 degrees F. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return chicken to the skillet. Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes. Stir in heavy cream; season with salt and pepper, to taste. Serve immediately.

ONE-POT FRENCH ONION PASTA

Steps:

• Preheat the oven to 450 degrees F.
• Melt the butter in the olive oil in a large, shallow broiler-safe pot over medium heat.
• Add the onions and cook, stirring occasionally, until the onions soften, about 5 minutes. Stir in the sugar, garlic and 2 large pinches salt. Cover and cook, stirring every 5 to 10 minutes to prevent scorching, until the onions are golden brown, 35 to 40 minutes total.
• Meanwhile, place the beef marrow bones on a large, rimmed baking sheet and toss lightly with the cooking oil. Roast the bones until the edges are browned and the marrow is soft and has begun to separate from the bone, about 12 minutes.
• Use tongs to transfer the marrow bones to the pot with the caramelized onions. Tie together the bay leaf and thyme with kitchen twine. Add the herb bundle to the pot and season with pepper. Add the brandy and sherry and cook, stirring and scraping the bottom of the pot to remove any browned bits and cook off the raw alcohol flavor, about 2 minutes. Add the beef stock and bring to a boil.
• Once the mixture is boiling, season with freshly cracked black pepper. Stir in the dried pasta and cook, adding more stock as needed, until the stock reduces, the marrow releases into the sauce and the pasta is al dente and glazed in the sauce, 9 to 12 minutes.
• Meanwhile, preheat the broiler to high.
• Remove and discard the herb bundle and marrow bones from the pot. Taste and adjust the seasoning with salt and pepper. Top the pasta with the provolone and Swiss cheese (see Cook's Note). Broil until bubbly, 4 to 5 minutes.
• Sprinkle with the sliced chives and enjoy!

FRENCH COUNTRY ONE POT

Steps:

• 1. Coat a large saucepan with cooking spray. Add onion and garlic, and cook over medium heat 2 to 3 minutes, just until onion is softened.
• 2. Remove sausage from casing and add to saucepan. Cook 3 minutes, stirring constantly. Add sliced smoked sausage and cook 3 to 5 minutes, or until sausage is cooked through and no pink remains.
• 3. Pour off drippings then stir in remaining ingredients, except parsley. Mix gently then cover and reduce heat to low. Simmer 5 minutes then uncover and cook over medium-low heat 5 to 10 minutes to blend the flavors
• 4. Garnish with parsley or scallions, if desired, and serve.
• 5. Get out the rice or noodles to serve with this, 'cause the sauce is the best part.
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