Mediterranean Roasted Chicken and Potatoes

On  a recent trip to France I spent some time on the Mediterranean coast.  We were based in Nice and had a driver that took us exploring the tiny French villages of the area.  To say it was picturesque would be an understatement, a virtual treasure trove of sights sounds and flavors. We even enjoyed one afternoon in Italy after driving over the border..

Our last night in Nice was spent at a local restaurant where I ordered Roasted Chicken and Potatoes.  Pretty basic I know, but when you have been traveling for 2 weeks, sometimes you just want something traditional.   It was the very best I have ever tasted.  Could it have been the salt air?  Maybe, but I think it was the perfectly caramelized potatoes yielding a rich sweet flavor.  

Since then, I am convinced a bit of extra roasting time for the potatoes before you add the chicken to the pan makes all the difference.  I hope you will try my Mediterranean Roasted Chicken and Potatoes soon!

Enjoy!  Lorie

Mediterranean Roasted Chicken with Potatoes

4 large chicken breasts

4 pounds baking potatoes peeled and cut into 1 inch cubes

¼ cup flat leaf parsley chopped

1 clove garlic pressed

¼ cup olive oil

2 tablespoons fresh rosemary finely chopped

1 teaspoon fresh thyme

2 tablespoons capers

Salt and pepper

Preheat oven to 350 degrees.  In a small bowl combine all herbs with garlic and olive oil.  Rub the chicken breast generously with ½ of the olive oil mixture season with salt and pepper and set chicken aside on a plate.  Place potatoes in greased 9x13 baking dish.  Toss potatoes well with remaining oil and herb mixture and a generous amount of salt and pepper.  Bake potatoes uncovered for about 20 minutes.  Remove potatoes from oven and add chicken breasts to the top and top with capers.  Return dish to the oven and continue to cook for 35 minute until chicken is cooked through.  Let rest 5-10 minutes before serving.

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Last DAY!

One French baguette can never be enough!  Especially when you are seeing first hand how the bread is prepared in one of the oldest ovens in the city of Paris. Today is the last day to register for A Taste of Paris April 2017 and A Taste of Paris/Champagne September 2017 at 2016 prices!  Don't miss your chance to taste your way through the city on a culinary adventure of a lifetime!  Seats are going fast! Click HERE for more information and to have pricing delivered to your email box.

One French baguette can never be enough!  Especially when you are seeing first hand how the bread is prepared in one of the oldest ovens in the city of Paris.

Today is the last day to register for A Taste of Paris April 2017 and A Taste of Paris/Champagne September 2017 at 2016 prices!  Don't miss your chance to taste your way through the city on a culinary adventure of a lifetime!  Seats are going fast!

Click HERE for more information and to have pricing delivered to your email box.

A Taste of Paris 2016 was a BLAST

People often ask me what my favorite experience is from my trips to France.  The first thing that comes to mind is, "pinch me" because the whole thing is a dream come true.  

We taste everything!  In fact, I eat with reckless abandon, no pain chocolate left untasted for me.  The wine, especially golden bubbles, flows like water.  Shopping my favorite stores for kitchen goodies, gazing in the windows of designer shops and scouring the flea market for that one special find, ALL make my heart go pitter patter.  Our chef teachers are always outstanding but this year each one was more handsome and charming than the last, teaching us lots of wonderful techniques.  

I guess if I have to boil it down to just one favorite thing, I would have to say the friendship.  I was truly blessed and honored to have spent a week with this group of amazing women.  All with their own story of personal victory, shared and appreciated.

As Audrey Hepburn once said "Paris is always a good idea" and for me this is a truth.

7 days left to register for 2016 prices on 2017 A Taste of Paris trips!  Click HERE for more information and registration details.

 

 

Follow Our Adventure

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April in Paris

Months of planning and preparation have finally given way to our departure!  10 of us will embark on a boutique trip of a lifetime and I for one have been too excited to sleep.  It is pure joy for me to share my passion for all Paris has to offer and the French culinary arts with my small groups.

We have spent time getting to know one another and I have to say this is my best group yet!  So fun, smart and lively, I feel truly blessed.  The French will welcome us with open arms!

To go along with us on our amazing adventure follow me on Instagram at loriefangio and watch the #atasteofparis2016 AND friend me on Facebook for an invitation to follow there. 

For Information on upcoming trips click here.

 

Two French Chicken Dishes on FOX 4

Crock Pot Chicken Fricassee

6 Skinless, boneless chicken breasts

1 medium onion chopped

2 garlic cloves pressed

2 ribs celery chopped

2 cups baby carrots

2 tablespoons melted butter

4 tablespoons flour

1 teaspoon paprika

1 teaspoon salt

½ teaspoon sage

½ teaspoon dried thyme

¼ teaspoon pepper

1 cups chicken stock

¼ cup white wine (optional)

Spray the inside of crock pot with non-stick spray.  Place chicken breasts in the bottom of the pot.  Cover with onions, celery and carrots.  In a medium bowl combine remaining ingredients and whisk very well until everything is complete mixed.  Pour liquid over chicken and vegetables.  Place lid on cooker and cook on low for 6-8 hours.  Serve chicken and vegetables over rice or noodles.  Reserve 2 breasts for Chicken Pot Au Feu.

Chicken Pot au Feu

2 cooked chicken breasts diced

2 tablespoons butter

1 medium onion finely diced

2 cloves garlic pressed

1 ½ cups chopped carrot

2 stalks celery finely minced

1 large potato peeled and diced

1 medium head of savoy or bock Choy cabbages shredded

5 cups chicken stock

1 bay leaf

½ teaspoon dried thyme

½ teaspoon salt

½ teaspoon pepper

1 tablespoon fresh parsley minced

 

In a medium soup pot, cook onions and celery in butter until clear for about 7 minutes.  Add remaining ingredients reserving parsley and cook uncovered on medium heat until mixture begins to boil.  Reduce heat and simmer for 20 minutes until vegetables are tender.  Remove bay leaf and serve soup, garnish with fresh parsley.

 

 

I was delighted to be invited to do a segment on Good Day Fox 4 on THURSDAY, April 14th especially when they asked me to do FRENCH Food.  

Tune in around 8:30 to see me cooking live.

The French love their chicken so I thought I would use my time honored strategy of Cook Once Eat Twice and apply it to a few of my favorite French chicken dishes.  I started with Crock Pot Chicken Fricassee and used the planned overs for a hearty scrumptious Chicken Pot Au Feu.  

Bon appetit! Lorie

It's official!

It is official.  My A Taste of Paris website is a reality.  After years of dreaming and months of hard work, along with the help of a few trusted colleagues, the site is LIVE!
Welcome!
 
I hope you will take some time to peruse and enjoy all of the colorful photos.
 
Are you ready to spend a week living the sweet life in Paris and Champagne?
Registration for :
A Taste of Paris/Champagne September 2016 AND
A Taste of Paris April 2017

opens February 25th and will remain open for 3 weeks.    $500.00 holds your seat in these 10 person adventures.  Contact me to Register TODAY!
 
I have also added a few French cooking classes to be offered over the next few months.  To register, all you have to do is click and submit!
 
In addition you may notice that I am offering several titles related to French food and culture for public speaking engagements.
 
1 dream + hard work x 2 =a real live website!
 
Au revoir for now!