The delicacy of French cuisine is revered worldwide due to the method of cooking used and innovative dishes. There are some dishes that are rather elaborate which makes us even queasy about thinking of making that recipe at home. However, there are many recipes that feel like a warm hug while keeping the authenticity of the French cuisine alive. This is a beginner’s recipe guide to some of the most popular French dishes worldwide. You don’t believe it to be true? Well, check the recipes out and find out how easy they are to make. Enjoy the tangy sauce of the Ratatouille at your Sunday lunch or perhaps we will catch you with a hearty bowl of the Potato & Leek Soup?

Potato and Leek Soup

Ingredients:

• 3 tablespoons unsalted butter
• 1 large leek, thinly sliced (white and light green parts only)
• Pinch of salt (as per your taste)
• 8 cups chicken stock or vegetable broth
• 1 ½ pounds Yukon Gold potatoes, peeled and cut into ½ inch pieces
• 3 tablespoons parsley, finely chopped
• 2 tablespoons tarragon, finely chopped
• 1 cup heavy cream
• 1 medium onion, chopped
• 1 small fennel bulb, halved, cored and chopped
• 1 medium celery rib, thinly sliced
• 1 medium shallot, finely chopped
• 1 thyme sprig
• 1 large garlic clove, minced
• ⅓ freshly ground white pepper

Preparation:

1. Melt the butter in a big saucepan. Cook the leek, onion, fennel, celery, shallot, thyme, garlic, and a dash of salt over medium heat. Keep turning the veggies periodically, until they are tender and beginning to turn golden, for about 10 minutes.
2. Put the potatoes, stock, 1 tablespoon tarragon, and 2 tablespoons parsley in there as well.
3. Bring to a boil, then simmer for about 40 minutes over moderately low heat, just until the vegetables are very soft.
4. Simmer the cream in the saucepan over medium heat for approximately seven minutes, until it has slightly thickened.
5. Add the remaining 1 tablespoon of tarragon and parsley, and season with salt and white pepper. Discard the sprig of thyme. Serve the soup after ladling it into dishes.

Coq Au Vin

Ingredients:

• 4 chicken thighs
• 1 ½ cups red wine
• 1 cup chicken stock
• 4 chicken drumsticks
• ½ cup brandy (optional)
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 strips bacon, cut into ½ inch pieces
• 1 medium onion, thinly sliced
• 4 medium carrots, cut into 1-inch pieces
• ½ teaspoon sea salt, plus a pinch more
• 2 teaspoons fresh thyme leaves
• 8 ounces mushrooms, thickly sliced
• 8 ounces pearl onions, peeled
• Beurre manie (2 tablespoons flour + 2 tablespoons softened butter)

Preparation:

1. Put the drumsticks and thighs of chicken in a medium bowl and cover with the brandy (if using), chicken stock, and wine. Prepare the veggies. Place the bacon over medium-high heat in a large braiser or skillet with high sides. Use a slotted spoon to remove the bacon from the pan after cooking it for about 8 minutes, or until it is crispy.
2. Dry the chicken with paper towels after removing it from the wine marinade (save the wine). Put the chicken in the pan, skin side down, working in two batches if necessary. Remove the chicken after it has been seared for approximately five minutes on each side, preferably until it is golden on both sides.
3. Put all but two tablespoons of the chicken or bacon oil in a heatproof dish and leave it there.
4. Sliced onion and carrots should be added to the pan and cooked for 7 to 8 minutes, preferably until the onion is golden brown. Cook the garlic for one minute after adding it to the pan.
5. Add the tomato paste after pushing the vegetables to the side of the pan. Cook until the tomato paste starts to color and becomes fragrant. Scrape out any parts that have clung to the bottom of the pan as you pour in the salt and the reserved wine marinade.
6. Place the chicken in the pan and top with the thyme. Cover the pan, reduce heat to low, and let it simmer for 20 minutes.
7. Add 1 tablespoon of the oil that was set aside (or use olive oil) to a big skillet. Sauté the mushrooms for approximately ten minutes over medium-high heat, or until they are browned.
8. Cook for ten more minutes after adding the pearl onions to the pan with the chicken.
9. Combine your preferred beurre manie in a small bowl. After taking the chicken out of the pan, pour in the beurre manie. Allow the sauce to thicken after stirring it in. Season with salt and pepper to taste.
10. Place the cooked bacon and mushrooms on top of the chicken when it has been returned to the pan. Add a little pinch of fresh thyme.

Ratatouille

Ingredients:

Veggies:

• 2 eggplants
• 6 roma tomatoes
• 2 yellow squashes
• 2 zucchinis

Sauce:

• 2 tablespoons olive oil
• 1 medium white onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• Pinch of kosher salt
• Pinch of freshly ground black pepper
• 28 oz crushed tomatoes
• 2 tablespoons fresh basil, thinly sliced

Herb Seasoning:

• 2 tablespoons fresh basil, thinly sliced
• 1 teaspoon garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 2 teaspoons fresh thyme leaves
• Pinch of kosher salt
• Pinch of freshly ground black pepper
• 4 tablespoons olive oil

Preparation:

1. Preheat your oven to 375˚F (190˚C).
2. Slice the eggplant, tomatoes, squash, and zucchini into rounds about 1/16 inches (1 mm) thick using a sharp knife or a mandoline, and leave aside.
3. In a 12-inch (30-cm) oven-safe pan, warm the olive oil over medium-high heat. Sauté the onion, garlic, and bell peppers for about 10 minutes, until softened.
4. Add the smashed tomatoes after seasoning with salt and pepper. Stir until all of the ingredients are combined. Take off the heat and stir in the basil. Repeatedly stir and use a spatula to smooth the sauce's surface.
5. Working from the pan's outer edge to its center, arrange the vegetables (such as eggplant, tomato, squash, and zucchini) in alternating slices on top of the sauce. Add salt and pepper for seasoning.
6. Combine the olive oil, salt, pepper, garlic, parsley, thyme, and basil in a small bowl. Spoon the herb spice over the vegetables.
7. Bake the pan for forty minutes after covering it with foil. After removing the cover, continue baking for another 20 minutes, or until the vegetables are tender.
8. Serve hot as a side dish or as the main course.