Happy BASTILLE DAY everyone! As a former resident of France (I lived in Paris for 6 months during college) I have a little soft spot in my heart for France’s day of independence. I managed to control myself and refrain from singing their national anthem at work today (to my coworkers: you are welcome.) but I did make myself a great French themed dinner tonight!
Here’s the menu:
Simple Coq au Vin Blanc
Salade de Carottes Râpées (Shredded Carrot Salad)
I started by making the carrot salad. First, I peeled and grated two carrots.
You can also do this by throwing the carrots in the food processor, but I like to do things in the most difficult way possible so I went with my little box grater.
Once the carrots are grated, toss them with a little vegetable oil (or other light, neutral flavored oil), white vinegar and a pinch of these guys:
Set those aside and let them marinate while you prepare the chicken.
Traditionally, coq au vin (chicken in wine sauce) is made with bone-in chicken, red wine and a whole bunch of ingredients, but tonight I went with simple ingredients that I had on hand.
First, chop up some yellow onion and a clove or two of garlic.
Then throw some flour on a plate and season it with salt and pepper.
Stand by: you’re going to dredge the chicken tenders in this in a minute…
Heat a cast iron skillet over medium heat with a little oil and add the onions and garlic.
While those start to get soft, dredge the chicken in the aforementioned flour and then nestle them in the pan with the veggies. Season this mix with salt, pepper and a few pinches of dried rosemary.
Cook the chicken on each side until they get slightly golden brown, then add some white wine (the drier the better. This is the part where you’d roll with red wine if you wanted to go traditional) and some chicken broth. Lower the heat to low and let it simmer away for a few minutes. It’ll look a lil somethin’ like this:
Once the sauce reduces, turn the heat off.
I then made a simple green salad and drizzled it with a little Trader Joe’s balsamic vinaigrette. Pretty self explanatory, I feel.
The end result:
Voilà! It was so good. No, really- for how easy this meal was it was so. good. Toot my own horn? You betcha!
French cooking sometimes gets a bad rap for being time consuming to cook and unhealthy to eat, but it can actually be pretty healthy and easy! Check out this article from the WSJ about how French cooks are trying to regain their culinary prominence in a world that is becoming increasingly daring and health-conscious with its food choices.
I’m contemplating some banana soft serve for dessert. Ok, so it’s not French, but it sounds so so right. 🙂
What traditional dishes do you like to make? Do you play around with them to make them easier/more inexpensive/deliciouser? (that’s right, you heard me. Deliciouser. It’s my new word. Go with it)