This time of year always gets me thinking about Paris. The fall semester when I wandered through the streets aimlessly, tried to look chic and French, and could only really afford a baguette for dinner.
Paris in the fall was magical. Maybe some prefer the idyllic springtime, with romantic sunshine and cherry blossoms. But the fall is special. It means change and embracing new things, which I did so much of while I was there.
The Tuileries during fall fashion week.
This post is actually about chicken, so let me get there. The first meal my host family served me was baked chicken. Really, just chicken on a plate. At the time I was scared and nervous for them to like to me. We had many different meals around that table, some really strange ones. But looking back, this first one was so simple, warm and inviting. I wouldn’t be surprised if Madame Valbrun made it for every American girl coming to stay at her apartment for a semester. “Hi I know I’m French and this is terrifying but here’s some chicken that doesn’t taste so foreign yet will show you I’m a fabulous French single mother and great cook even though this is just a simple silly chicken recipe. Welcome to my home.”
Fast forward three months to the best meal I had in Paris. My family was visiting over Thanksgiving and we had an excellent meal at Restaurant Polidor, located in the 6th near La Sorbonne. It was just really good home cooked french food – our own Thanksgiving meal in Paris. I had an amazing meal of pumpkin soup and really tender chicken in a mushroom cream sauce. This was one of the most delicious and comforting meals of my life. To be with family and good food made with love in a city that by then I was proud and not scared to live in.
So now it’s three years later and I’m always trying to channel my French experiences here until I’m able to go back and visit. All the great things about fall are back (leaves changing, leather boots, cider, you know)…and I wanted to cook something today that just epitomized this season, and the memories of Paris in fall.
This baked chicken with apples and potatoes is absolutely divine. Not only was it easy to prepare, but it has such amazing apple and thyme flavors and aromas. It is the perfect Sunday meal. Please make this dish this fall. For me, it brings back all of the excitement and comfort of fall in France.
Also, how cute are my French bowls?
Baked Chicken with Apples and Potatoes
(Adapted from this recipe)
- 3 cups low-salt chicken broth
- 1 cup apple juice
- 4 small Yukon Gold potatoes, peeled, cut into cubes
- 3 small Golden Delicious apples peeled, cored, cut into cubes
- 5 tablespoons butter
- 5 Boneless chicken thighs
- 4 teaspoons minced fresh thyme
- 2 tablespoons all purpose flour
- Combine broth and juice in a large pot and bring to a boil. Reduce heat to medium and add chopped apples and potatoes. Simmer, covered for about 20 minutes.
- Remove from heat. Using a slotted spoon, transfer apples and potatoes to a large bowl. Toss with 3 tablespoons of butter, salt and pepper.
- Set liquid aside in a bowl. Reserve pot.
- Sprinkle chicken with salt, pepper and thyme. Dust with with flour. Melt the remaining two tablespoons of butter in the large pot. Add chicken and sauté until brown on all sides.
- Transfer chicken to a large baking dish and top with apples and potatoes.
- Return broth mixture to the large pot and heat on medium-high heat, scraping up brown bits from the bottom. Season with salt and pepper and spoon over the chicken (I didn’t use the whole thing).
- Bake at 350° for about 35-40 minutes.
Bon appetit!!
