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Let's make simple spring meal & dessert in my tiny Parisian kitchen! #paris #recipe #lunch #kitchen
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Let’s make simple spring meal & dessert in my tiny Parisian kitchen! #paris #recipe #lunch #kitchen

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Recipes below!

It’s still a bit chilly in Paris, but with everything in full bloom & clear blue skies above, I’m craving something hearty yet bright, fresh & simple, really letting the best of spring veggies shine ✨

So this chicken fricassée with potatoes & asparagus is the perfect meal !
Finished with the easiest (only 3 ingredients!), most decadent yet still light dessert, lemon possets 🍋

As always, everything is linked in the linktree link in my bio ! From my outfit, to the tools & ingredients used, & my vintage plates & bowls — everything is linked below as well!

Outfit – https://shopmy.us/shop/collections/4575168

Similar vintage plates, bowls & baking dishes → https://shopmy.us/shop/ainsleydurose?Section_id=1902791&tab=collections

Tools & ingredients – https://amzn.to/41DTKTO

**All my videos, photos, recipes, etc are filmed, edited, & created by me. This content is copyrighted. Do not repost, reproduce, adapt, or use my recipes, videos or photos without explicit written consent from me.

Fricassée de poulet
-3-4 chicken thighs or drumsticks)
-2 tbsp butter
-Olive oil
-300 g mushrooms, finely sliced
-3 shallots, finely diced
-2 garlic cloves, finely minced
-Zest of lemon
-2 sprigs thyme
-350 ml chicken stock
-100 ml white wine
-300 ml crème fraîche
-Salt & pepper to taste
-Fresh parsley
1. Pat chicken dry & season with salt. Heat olive oil & tbsp butter in a pot & sear chicken until deep golden but not fully cooked. Remove & set aside
2. Add remaining butter. Cook shallots until soft, add garlic briefly. Add mushrooms & sauté until well browned
3. Add lemon zest, salt, pepper thyme. Deglaze with white wine. Reduce until almost syrupy. Add stock & reduce by about half.
4. Add crème fraîche on medium heat and let simmer for 5 minutes uncovered. Return chicken to the pot, cover partially & simmer gently for 15 -20 minutes until chicken is cooked through (time varies based on size of chicken).
5. Serve with side dish of choice. I made a simple mashed potato with asparagus. Garnish with parsley et voila, bon appetit!

Lemon Possets
-4 big lemons
-400ml cream (at least 30% in fat)
-100 grams sugar
-75ml lemon juice
-pinch of salt

1.Cut lemons in half & remove everything including the membrane. Strain to extract the juice.
2.Bring cream & sugar to a boil, careful not to boil over, then lower heat & let boil steadily for 5 minutes, stirring occasionally. Remove from heat and let sit for one minute.
3.Add lemon juice to cream mixture, pour through sieve, and then carefully pour into halved lemons.
4.Place in fridge for at least 2 hours or until set completely.
5.Serve with berries

As always, everything is linked in the linktree link in my bio ! From my outfit, to the tools & ingredients used, & my vintage plates & bowls — everything is linked!

20 Comments

  1. @ainsleydurose

    Recipes below!

    It’s still a bit chilly in Paris, but with everything in full bloom & clear blue skies above, I’m craving something hearty yet bright, fresh & simple, really letting the best of spring veggies shine ✨

    So this chicken fricassée with potatoes & asparagus is the perfect meal !
    
Finished with the easiest (only 3 ingredients!), most decadent yet still light dessert, lemon possets 🍋

    As always, everything is linked in the linktree link in my bio ! From my outfit, to the tools & ingredients used, & my vintage plates & bowls — everything is linked below as well!

    Outfit – https://shopmy.us/shop/collections/4575168

    Similar vintage plates, bowls & baking dishes → https://shopmy.us/shop/ainsleydurose?Section_id=1902791&tab=collections

    Tools & ingredients – https://amzn.to/41DTKTO

    **All my videos, photos, recipes, etc are filmed, edited, & created by me. This content is copyrighted. Do not repost, reproduce, adapt, or use my recipes, videos or photos without explicit written consent from me.

    Fricassée de poulet
    -3-4 chicken thighs or drumsticks)
    -2 tbsp butter
    -Olive oil
    -300 g mushrooms, finely sliced
    -3 shallots, finely diced
    -2 garlic cloves, finely minced
    -Zest of lemon
    -2 sprigs thyme
    -350 ml chicken stock
    -100 ml white wine
    -300 ml crème fraîche
    -Salt & pepper to taste
    -Fresh parsley
    1. Pat chicken dry & season with salt. Heat olive oil & tbsp butter in a pot & sear chicken until deep golden but not fully cooked. Remove & set aside
    2. Add remaining butter. Cook shallots until soft, add garlic briefly. Add mushrooms & sauté until well browned
    3. Add lemon zest, salt, pepper thyme. Deglaze with white wine. Reduce until almost syrupy. Add stock & reduce by about half.
    4. Add crème fraîche on medium heat and let simmer for 5 minutes uncovered. Return chicken to the pot, cover partially & simmer gently for 15 -20 minutes until chicken is cooked through (time varies based on size of chicken).
    5. Serve with side dish of choice. I made a simple mashed potato with asparagus. Garnish with parsley et voila, bon appetit!

    Lemon Possets
    -4 big lemons
    -400ml cream (at least 30% in fat)
    -100 grams sugar
    -75ml lemon juice
    -pinch of salt

    1.Cut lemons in half & remove everything including the membrane. Strain to extract the juice.
    2.Bring cream & sugar to a boil, careful not to boil over, then lower heat & let boil steadily for 5 minutes, stirring occasionally. Remove from heat and let sit for one minute.
    3.Add lemon juice to cream mixture, pour through sieve, and then carefully pour into halved lemons.
    4.Place in fridge for at least 2 hours or until set completely.
    5.Serve with berries

    As always, everything is linked in the linktree link in my bio ! From my outfit, to the tools & ingredients used, & my vintage plates & bowls — everything is linked!

  17. @PTrevino-e3e

    😃😃😃…. I guessed it Chef, The leg Quarters , Man I bet your sauce is good ….😋😋😋…. Enjoy…, Pretty Tulips

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