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Author :chef ssentongo Geoffrey

Blog recipe :chicken Bourguignon ( French recipe)

CHICKEN BOURGUIGNON

Chicken Bourguignon >French chicken stew

I love the taste of this chicken stew, and the flavour, texture.

INGREDIENTS

* 3 tbsp butter or olive oil

* 4 chicken thighs bone in dredge in seasoned flour

* 1 pound cut bacon optional

* 1 cup Pearl onion peeled if you can get

* 1 cup diced onions

* 2 cups quartered mushrooms

* 5 garlic chopped

* 1 tsp fresh thyme chopped

* 1 tbsp fresh chopped rosemary

* 500ml good red wine

* 2 chopped carrots

* 3 potatoes quartered

* 4 cups chicken stock or water

* salt and pepper to taste

* 1/2 cup all-purpose flour to thicken the sauce

DIRECTIONS

~ in a skillet, heat 1 tbsp butter or oil when hot, add the bacon. Cook at low heat for a few minutes to release some of the fat from the bacon. Add the onions and caramelise them.

~ in a frying pan, heat a couple of tbsp of butter or oil and when it’s hot Saute your chicken until golden brown. Back in the skillet add the mushrooms, salt and cook until they have released the most of their water. Add the garlic and cook for 1 minute until it releases its fragrance. Add the thyme, rosemary and wine, bring to boil to reduce in half. Add carrot, potatoes and chicken, stock, salt and pepper to taste.

~ To thicken, use the chefs techniques with the flour or if you have it use a roux and thicken to you liking. Add chopped parsley, bring to simmer about 1 hour or depend on the chicken you’ve used.

CHICKEN FRANCAISE WITH BUTTERED SPINACH

Ooh I love this chicken francaise it’s so flavourful and it is easy to make.

INGREDIENTS

* 500g is chicken breast

* 1 cup all-purpose flour for dredging

* 4 tbsp butter

* 1tbsp lemon olive oil

* 2 eggs

* 2 minced shallots

* 1 2 batches of spinach

* 2 tbsp lemon juice

* 2 tbsp lemon vinegar

* 2 tbsp chopped parsley

* salt and pepper to taste

DIRECTIONS

~ preheat the oven to 375°f, dredge the chicken with a light coating of seasoned flour. In a Saute pan heat 1 tbsp butter with the lemon olive oil. Dredge the floured chicken in the egg wash and immediately cook in a Saute pan until golden brown on both sides and set aside.

~ in the some pan, add a touch more lemon olive oil or oil and Saute the shallots until light golden brown. Add the spine and Saute until wilted.

~ in the same pan or pot, add the butter and Saute shallots, add lemon juice, vinegar the butter chopped parsley and tbsp of butter to offset the lemon.

Adjust seasoning with salt and pepper.

STEAK DIANE > RECIPE

In my life as a chef, I love cooking this steak Diane.

INGREDIENTS

For the steak :

* 1tbsp oil

* 1 tbsp butter

* 500g beef tenderloin cut into medallions about 3/4 thick

For the sauce:

* 1tbsp olive oil

* 1tbsp butter

* 1/2 cup onions diced

* 11/2 cup mushrooms sliced

* 1 tbsp thyme or tarragon chopped

* 2 tbsp parsley chopped

* 2 tbsp Worcestershire sauce

* 1 cup white wine

* 2 cups beef stock

* 2 tbsp butter

INSTRUCTIONS

For sauce :

~ in a frying pan, heat oil and 1 tbsp butter, when hot, add the onions and Saute until light golden brown ; add shallots stir then mushrooms, tarragon Saute for 2 minutes add wine, Worcestershire, cognac and stock boil for 5 minutes.

While the sauce it’s cooking prepare the steak

Adjust the amount thickness of the bone sauce with butter.

For the steak :

~ place each medallions between two sheets of the plastic wrap and pound to 1/4 thick. In a Saute pan, heat 1 tbsp olive oil and 1 tbsp butter, add the steaks and cook to your liking.

Place each medallions on serving plate and spoon sauce over, serve immediately.

# EGG-TOPPED AVOCADO TOAST

We always have avocados on hand, so it’s easy to make this quick breakfast toast for your family and friends or restaurant guests every morning.

INGREDIENTS

* 2 slices of bread toasted

* 2 tsp butter

* 1 avocado thinly sliced

* 8 slices of tomatoes

* 1 slices of onions

* 2 eggs

* 2 tbsp shredded cheese

* 1 tsp salt and pepper

Bacon optional if you want you can add

DIRECTIONS

~ spread each slice of toast with butter; Place on a plate. Top with tomato slides, avocado, poached egg, onion and top with shredded cheese. You can malt the cheese in microwave if you want.

# FIESTA EGG AND POTATO BOATS

On a whim, I stuffed eggs into potato shells as a way to twist my breakfast brunch dish.

INGREDIENTS

* 4 big baked potatoes

* 1/4 cup butter softened

* 1/2 cup sour cream

* 1 tsp salt and pepper

* 8 eggs

* 8 bacon stripes, grilled and crumbled, if you eat, (if you don’t skip it)

* 1 large chopped tomato

* 1 diced onion

* Green onion chopped

* 1 cup shredded cheese of your choice

DIRECTIONS

~ preheat oven to 375°. Scrub potatoes; pieces several times with a fork or spoon. Place on a plate microwave-safe plate. Microwave uncovered, on high until tender, 10-12 minutes, turning once.

~ when cool to handle, cut each into lengthwise in half. Scoop out pulp, leaving 1/4-inch thick shells. In a small bowl, mash pulp with butter, sour cream, salt and pepper.

~ place potato shells on a parchment-lined baking pan. Spoon potato mixture into potato shells creating a 3/4-inch deep. Top up with tomato dices, green onions and cheese, then bake in preheated oven on 375°f 20-25 minutes until golden brown.

# STIR-FRY RICE BOWL

My meatless version of Korean bibimbap is a tasty, pretty and easy to tweak for different spice levels.

INGREDIENTS

* 1 tbsp oil

* 2 carrots julienned

* 1 zucchini julienned

* 1/2 cup sliced baby portobello mushrooms

* 1 cup bean sprouts, if you have

* 1 batch chopped baby spinach

* 1 tbsp soy sauce

* 1tbsp chili garlic sauce

* 4 eggs

* 3 cups cooked rice

* 1 tsp sesame oil

* 1 tsp salt and pepper to taste

DIRECTIONS

~ in a large skillet, heat oil over medium-high heat. Add carrot, zucchini and mushrooms; stir fry for 3-5 minutes or until tender add bean spouts, spinach, 2 tbsp water, soy sauce and stir until spinach is wilted. Remove from heat, keep warm.

~ place 2-3 in. Of water in a large skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break room temperature eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip eggs into water. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs out of water.

~ serve rice in bowls or plates, top with vegetables. Drizzle with sesame oil, and top with poached eggs.

* Recommended Recipes you should not miss out on the next post!

Please, Visit my website http://www.chefsideacafe.food.blog /Bite my plate

Published by Chef ssentongo Geoffrey

I started my culinary journey at the young age and I love my career.

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