© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

A classic one pot chicken dish with juicy chicken legs, tomatoes, porcini mushrooms and optional Brussels sprouts from French cuisine. Traditionally it's garnished with a fried egg and crawfish. I happened to have some hard-boiled eggs left, so I just used it as the garnish. Leave out the Brussels sprouts or use more mushrooms instead if you prefer. Perfect for a warming, moreish family meal.
Chicken Marengo was one of Napoleon's favorites and is named after the Battle of Marengo on June 14, 1800, in which Napoleon turned a near defeat into a victory and thus secured his control of Italy.

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© 2025 | http://angiesrecipes.blogspot.com

Chicken Fricassée is a classic French stew that is rich, creamy, and loaded with flavour. Fricassée comes from the French words frire (to fry) and casser (to break into pieces). It is usually prepared with chicken drumsticks or thighs or both, but feel free to use any other protein you like. Bone in skin on chicken legs are first browned and then gently cooked in a delicious wine sauce with mushrooms and herbs (thyme, estragon or flat parsley), then cream and egg yolks are added to finish off. Traditionally it’s served with rice, bread or potatoes, but you can pair this with cauliflower rice, zoodles or just a simple salad if you are on keto way of eating. A small amount of xanthan gum, instead of flour, was used to thicken the sauce.
I find xanthan gum isn’t necessary as the sauce is pretty thick because I used crème fraîche and yolks. If you ain’t on keto, sprinkle 2-3 tablespoons of plain flour into the softened onions to make a roux, which helps to thicken the sauce.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Translating to rooster stewed in wine, coq au vin, a French classic was originally a peasant dish designed to make use of an old rooster that was too tough and sinewy to be simply roasted. It was a dish that was cooked low and slow. However, tough roosters have given way to tender roasting chicken in most recipes today. So it would be more accurate to call this Poulet au Vin. I wouldn't use chicken breast for this recipe as you can easily overcook them. So bone in thighs, drumsticks or whole legs are better to use for coq au vin.

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© 2024 | http://angiesrecipes.blogspot.com

The chicken drenched in a rich, creamy bacon and tarragon sauce is a delicious, budget-friendly and delicious dinner night option, made with skin-on bone-in whole chicken legs. You can of course opt for the chicken breast if that's what you prefer, but go bone-in, skin-on when you can. Skin helps to keep the chicken moist during cooking, and the bones add an extra layer of flavour to the meat.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

This easy fig tart recipe is crustless. Whip up the almond frangipane, top with fresh figs, and pop into the oven for about 45 minutes. It is pure buttery decadence without refined sugar, naturally gluten-free and deliciously gooey.
Frangipane is a classic French paste for cakes, tarts, and pastries. It's made with butter, sugar or sugar alternatives, eggs, and ground almonds or other nuts. Traditional frangipane paste contains no flour, as it usually used as a filling for a pastry crust. Adding just a small amount of flour made this tart stable and it is able to stand on its own even without the crust.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Radishes dipped with softened butter and sprinkled with sea salt is a classic low-carb snack in French cuisine. The secret to this French canapé is in the quality ingredients. So use the best unsalted butter, fresh, mild radishes (I used tri-coloured radishes) and sea salt, like fleur de sel or herb/spiced salt. I used kala namak black rock salt because I love it. The butter really works to tame the pungency and peppery flavour of the radishes and, of course, a little salt simply enhances the flavour.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

This creamy, rich tuna pâté, adapted from food&wine, is super simple and takes no time at all to prepare. They go well with raw vegetables, crackers or toasted baguette. It's a great way to turn a can of tuna into a healthy appetiser for entertaining, snack or a light lunch. My preference is for tuna in olive oil, but you could use the one in sunflower oil if preferred.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

You read that right, 40 cloves of garlic-4 whole bulbs! A classic French chicken recipe that's cooked to perfection with bay, thyme, vermouth and white wine to create a mouthwatering dish that will fill your kitchen with irresistible aromas. A winning combination that will appeal, not just die-hard garlic fans, but to everyone who enjoys a cozy meal. Serve with crusty bread, or mashed potatoes and vegetables of your choice.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Anchoïade is a classic Provençale sauce made with tinned anchovies, olive oil, red wine vinegar and garlic. This version, adapted from Sitka Seafood, includes toasted almonds, flat parsley and chillie flakes, but its essence remains the same. Provençale anchovy sauce goes splendidly with a selection of vegetables, both raw and blanched, and seafood. It's also great on bread or as a salad dressing.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Beef bourguignon (aka beef Burgundy) is a traditional French dish of slow cooked beef in a red wine sauce, with pearl onions, button mushrooms and bacon lardons. It's traditionally named from the Burgundy region in France, where it originated. It’s cooked until the meat is falling apart, and the wine-rich gravy thickens slightly to coat the meat.
This version from Colin Fassnidge via DELICIOUS uses the same beef bourguignon flavour on beef short ribs to upgrade this timeless stew. Beef ribs Bourguignon is always better the next day or even a few days later. It really needs time to mature and have the flavours marry together. Serve with some crusty bread to mop up all the sauce or over some creamy polenta or mashed potatoes, and of course a glass of red Burgundy!

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

The sauce vierge (which translates to “virgin sauce”) is a classic tomato-based French vinaigrette filled with olives and fresh herbs that will go perfectly with many dishes for the warmer days. It can be served at room-temperature or warm and goes perfectly with fish and other seafood. It was created in 1976 by the great French chef Michel Guérard. The sauce is fresh, bright and versatile and can be prepared up to a day in advance and stored in the refrigerator. Allow the sauce to come to room temperature before serving.

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© 2024 | http://angiesrecipes.blogspot.com

Rich, salty and tangy from freshly squeezed lemon juice and zest, this simple tuna pâté pairs well with hot toast or crackers. Use the highest-quality canned tuna you can find. Enjoy it as a snack, lunch, or as an easy, delicious entertaining appetizer for friends and family.