I've been longing for a French meal in one of the many petit Bistros in Paris. Thinking ahead to our trip to Europe in October, I'm mentally making a list of things I want to do. Eating at a small bistro or cafe is on my list, although sitting outside at a small table and watching chic Parisiennes stroll by may, or may not happen. I'm still looking forward to finding a small, chic bistro and sitting at a charming table inside the cozy space with Mr. FGH and a glass of wine. I've also received a few emails asking for a recipe for a fall meal for a special dinner with friends, or family, that's easy, and always works. Today I'm sharing one of my most popular "French Bistro" post from the past, with a few new things added.
Here's to hosting a French Bistro Style Dinner Party!
Bringing home the charming style of a French neighborhood bistro is easy with our French antique and French inspired tableware. FALL is the perfect time to gather your family and friends around the table, and serve up a welcoming, easy meal. Linger at the table, beautifully set in charming French Country style. Clinking of glasses. Laughter. This is what makes life beautiful!
Setting the table is the easy {but fun!} part. Use antique French linen sheets, little French Country antique towels for napkins, and antique French ironstone plates. A cutting of rosemary from the garden and a small French baguette on each plate makes this table extra welcoming.
Here is a shot of "before" the table was set, I added an antique French vocabulary card to everyone's plate, so they could guess what the word meant. {I love making my family suffer have fun before they get to eat.} Your bistro table can have a relaxed, neutral look like the one above, or you can use the colors of France {and the US!} of Red, White & Blue.
Culinary classics in French White, Red and Blue are ideal for mixing with your favorite pieces, and creating a French table worthy of your best culinary efforts. Set your table a la Francaise, mixing and matching with antique dishes, flatware and linens.
Shop French Inspired Tableware and Kitchen antiques.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons.
Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Place the chicken in a small {11 by 14-inch} roasting pan. {If the pan is too large, the onions will burn.}
Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour this mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a whisk or wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Doesn't this look absolutely delicious? Add potatoes, {the French eat pommes frites}, a salad, vegetable, a fabulous bottle of French wine, and end this gourmet meal with a warmed apple pie. Très bien !
ROASTED LEMON CHICKEN
PREP TIME: 10 min.
COOK TIME: 1hr. - 30 min.
TOTAL TIME 1hr.-40 min.
SERVES: 4
INGREDIENTS:
1 {4 to 5 pound} roasting chicken
Kosher salt and freshly ground black pepper
2 lemons
Good olive oil
2 onions, peeled and thickly sliced
½ cup dry white wine
½ cup chicken stock, homemade if possible
1 tablespoon all-purpose flour
INSTRUCTIONS:
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken.
Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons.
Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper.
Place the chicken in a small {11 by 14-inch} roasting pan. If the pan is too large, the onions will burn.
Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh.
Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken, arrange onto a platter and serve with the lemons, onions, and warm sauce.
Lisa is sure that you will enjoy this recipe, and promises it will become a favorite in your arsenal of cooking.
Inspired by France's abundance of culinary richness, I bring back cuisine antiques that reflect my love of France to share with you. It is my hope that you will find pieces at FrenchGardenHouse to set a welcoming autumn table with our classic French linens, dishware and vintage glasses to make it easy to express a style all your own.
What is your favorite dish to make when entertaining in Fall?
13 comments
Thank you Alice for sharing your favorite recipe for chicken. I agree, a roasted chicken always makes the whole house smell divine!
Garlic roasted chicken is my go to. Clean the chicken. Pat dry and rub down with olive oil. Place cloves of garlic under skin on the breast, inside the chicken and under the chicken. Rub with poultry seasoning. Place in aluminumln lined pan (to help with clean up). I do not salt the chicken as it isn’t needed with the poultry seasoning. Bake at 350 degrees until done, about an hour and fifteen minutes depending on your oven and enjoy. Your kitchen will smell Divine.
This looks delicious! Your tablescape is beautiful, and I love all of your great ideas! My favorite Fall dish to make is Chicken and Dumplings. I hope that you have a wonderful weekend!!!