Weekend Cooking: Easy Skillet French-Style Chicken

As soon as Tamara from Thyme for Tea announced that Paris in July was back I started looking for inspiration for something that we could cook and share during the event. I knew I had seen something, but I couldn't remember where, until I picked up one of the supermarket food magazines and the recipe was there on the front cover. 

We have had this a couple of times now and I do see it become part of our regular meal rotation going forward. In fact, I think we are going to have it again this week.  I particularly enjoy how the chicken turns out. The skin is delicious and the inside is tender. I also think that the recipe would be pretty easy to adapt in terms of using the ingredients you have in the fridge? Want to throw in more carrot. That should work. Or a leftover potato. Should be okay. It feels like it should be a pretty flexible recipe.

Easy Skillet French-Style Chicken

1.6kg chicken pieces on the bone
2 tbs plain flour
2 tbs olive oil
50g butter
200g small brown mushrooms, halved
4 bacon rashers, coarsely chopped
8 shallots, peeled
1 leek, pale section only, thinly sliced
4 garlic cloves, thinly sliced
2 carrots, peeled, thickly sliced
1/2 cup (125ml) Coles Real Chicken Stock
1 cup (250ml) dry white wine or extra chicken stock



Preheat oven to 180°C. Place chicken pieces in a large sealable bag. Add the flour and season. Seal bag and shake to coat.

Heat the oil in a large ovenproof frying pan over medium heat. Add the chicken, in batches, and cook for 3 mins each side or until golden brown. Transfer to a plate.


Melt the butter in the pan. Add the mushroom. Cook, stirring, for 4-5 mins or until golden. Transfer to a separate plate. Add the bacon and cook, stirring, for 1-2 mins or until light golden. Add the shallot and leek and cook, stirring, for 3-4 mins or until soft. Add the garlic and cook for 2 mins or until aromatic. Add the carrot and cook for 3-4 mins or until just tender.


Add the stock and wine or extra stock and cook, scraping the base of the pan, for 2 mins or until heated through. Return the chicken and mushroom to the pan. Season. Cover and bake for 30 mins. Uncover and bake for a further 30 mins or until the chicken is cooked through and the sauce thickens.

Weekly Menu

Saturday - 

Sunday- Vegetable and meatball soup

Monday- Vegetable and meatball soup

Tuesday- Crispy Skin Salmon

Wednesday  - Chicken Provencal

Thursday- Bacon, Cauliflower and Leek Gratin

Friday -Takeaway

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