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Our best French recipes - 3 recipes

Many consider French food to be the king of all world cuisines. French cuisine has given us classic dishes like Boeuf Bourguignon, fondue, quiche, coq au vin, foie gras and creme brulee. And despite its reputation for being sauce-heavy and time-intensive, not all French cooking requires breaking your back (or the bank!). We have great French recipes to get you started in French cooking, and before you know it, your friends will be saying ooh la la as you unveil your edible masterpieces. 
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Top rated French recipes

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Good Sunday Day Dinner. A little work but worth it

  • 2 1/2 tbsp. unsalted butter
  • 1/3 cup finely diced celery
  • 1/3 cup finely diced carrots
  • 1/3 cup finely diced onions
  • 2 fresh Thyme sprigs
  • Parsley stems
  • Celery leaves
  • 3 1/2 to 4 1/2 pound chicken
  • Kosher salt,Table grind black pepper and Paprika
  • 6 1/8 inch thick lemon slices
  • 8 ounces baby carrots
  • 1/2 cup sliced red or white onion
  • 1 tbsp. fresh lemon juice
  • 3/4 cup chicken stock
4.3/5 (22 Votes)

By

Hearty stew with wonderful roux flavor Served with fresh hearty bread for dipping

  • 4 pounds chicken thighs skinned
  • 1 tsp kosher salt
  • 3 TBL flour
  • 1 1/4 inch bacon piece
  • 1/4 cup veg oil
  • 1 med onion
  • 1 tsp black pepper. (I use less Some people like white pepper)
  • 1/2 tsp dried tarragon
  • 1 8 oz can stewed tomatoes
  • 1/2 cup white wine
  • 1 1/2 cups low salt chicken broth
  • 1 8 oz frozen peas +
  • 3 med carrots cut into 1/2 inch rounds
  • 12 tiny red potatoes scrubbed and pared with a strip around the middle
  • 3 TBL chopped fresh parsley
4.5/5 (2 Votes)

By

1 Heat 2 teaspoons of oil in medium Dutch oven over medium-high heat

  • 3 teaspoons olive oil
  • 1 pound skinless boneless chicken breasts, cut into 1-inch chunks
  • 2 carrots, coarsely chopped
  • 1 onion, chopped
  • 1 small fennel bulb, cut into 1/2 -inch pieces
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 pound small Yukon Gold potatoes, scrubbed and quartered
  • 1 large tomato, diced
  • 2 cups reduced-sodium chicken broth
  • 1/2 cup dry vermouth or dry white wine
  • 2 teaspoons herbes de Provence
  • 24 mussels, scrubbed and debearded
4.3/5 (6 Votes)

Any burning questions? Our chefs answer!

Provencal Chicken Mussels Pot French Roast Chicken