France 44 Meal Order Recipe

Prep and season

Pat chicken thighs dry with paper towels. Season both sides generously with 2 tsp sea salt and 1 tsp black pepper. Set aside at room temperature for 10 minutes.

Brown the chicken

Heat a large ovenproof skillet over medium-high heat. Add 2 tbsp olive oil and 2 tbsp butter. When hot and foaming, place chicken thighs skin-side down and sear without moving for 6–8 minutes until skin is deep golden and crisp. Flip and cook 2 minutes more. Remove chicken to a plate and reserve drippings in skillet.

Sauté aromatics

Reduce heat to medium. Add smashed garlic cloves and sliced shallots to the skillet and sauté 2–3 minutes until softened and fragrant, scraping up browned bits. Add thyme sprigs and continue 1 minute.

Deglaze & reduce

Pour in 1 cup dry white wine (or chicken stock) to deglaze, scraping the pan. Bring to a simmer and cook until reduced by about half, 4–6 minutes.

Make cream sauce

Lower heat to medium-low. Stir in 1 cup heavy cream and 1 tbsp Dijon mustard. Simmer gently 3–5 minutes until sauce thickens slightly. Taste and adjust seasoning with more salt and pepper if needed. Squeeze juice from 1 lemon into the sauce and whisk to combine.

Finish

Return chicken thighs skin-side up to the skillet, spoon some sauce over the meat, and nestle them in. Allow to heat through 2 minutes. Spoon remaining 2 tbsp butter into sauce in small pieces and swirl to enrich. Sprinkle 2 tbsp chopped parsley over the chicken before serving.

Preheat & toss

Preheat oven to 425°F (220°C). In a bowl, toss 1.5 lb halved baby potatoes with 2 tbsp olive oil, 0.5 tsp garlic powder, 0.5 tsp dried rosemary, 1 tsp sea salt, and 0.5 tsp black pepper until evenly coated.

Roast

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast 25–30 minutes until golden and tender, turning once halfway if needed.

Finish & garnish

Remove from oven, transfer to a serving bowl, toss with 1 tbsp chopped chives, and adjust salt. Serve hot alongside the chicken, or spoon some pan sauce over the potatoes.

Assemble cheese board

Select a mix of textures: a soft cheese (Brie or Camembert), a semi-soft (Tomme or Munster), and a hard cheese (Comté or aged Cheddar). Arrange cheeses on a board with 8 oz cured meats, 6 oz cornichons/olives, 0.75 cup toasted nuts, 0.5 cup dried fruit, 2 tbsp stone-ground mustard, and 2 tbsp honey. Place sliced baguette nearby. For a wheel of soft cheese, score the top and bake at 350°F (175°C) 10–12 minutes until warmed and gooey, if desired.

Serving tips

Let cheeses sit at room temperature 20–30 minutes before serving to develop flavor. Provide cheese knives, small spoons for honey, and labels if offering several varieties.

Transfer chicken and sauce to a serving platter or serve directly from the skillet. Garnish with extra parsley and lemon wedges. Offer the roasted potatoes and the assembled cheese board/appetizer add-ons family-style.