Ingredients
Recipe for 4 people.
🍗 2 chicken thighs | 🧄 3 cloves of garlic |
🥔 500 g of potatoes | 🌿 1 bunch of fresh thyme |
🧅 1 onion | 🥩 200 g of bacon lardons |
🍷 200 ml of white wine | 🧂 salt and pepper |
Utensils
🧑🍳 Frying pan | 🔪 Chef’s knife |
🥄 Wooden spoon | 🌡️ Kitchen thermometer |
🥣 Mixing bowl | 🍽️ Plate |
🧂 Ramekin | 🍳 Spatula |
Step-by-step preparation
Preparation time: 15 minutes
Cooking time: 45 minutes
Rest time: 10 minutes
Total time: 1 hour 10 minutes
STEP 1: Start by preheating your oven to 180°C to prepare for optimal cooking of the dish.
STEP 2: In a large frying pan, sauté the pieces of meat in a bit of fat until they are well browned.
STEP 3: Add the chopped vegetables and cook for a few minutes so that they soften slightly and release their aromas.
STEP 4: Incorporate the spices and herbs of your choice, then mix everything to coat the ingredients well.
STEP 5: Transfer the mixture to an oven-safe dish, adding a bit of broth to ensure moisture during cooking.
STEP 6: Cover the dish with aluminum foil and bake for about 45 minutes for even cooking.
STEP 7: At the end of cooking, remove the dish from the oven and let it rest for 10 minutes before serving to fully develop the flavors.
The dish La France a poile is part of the rich tradition of French cuisine, often synonymous with sharing and conviviality. Its local ingredients, combined with traditional cooking techniques, reveal the full flavors of our terroir. This dish celebrates the authenticity and culinary heritage that each region possesses, thereby affirming its place in the hearts of the French.
Through La France a poile, we also discover the art of French gastronomy where each bite invites a sensory experience. The passion of chefs for fresh and local products is felt in every plate, offering a true table d’hôtes that deserves to be celebrated. Sharing this dish is to pass on a culinary tradition that unites us all.