French Country Chicken

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French Country Chicken is a simple but flavorful chicken dish that utilizes the most flavorful part of the chicken (the thighs), plenty of bacon, and leftover mashed potatoes.

In keeping with my plan to go through my recipe file and make 3 new recipes per week in order to:
A) Have lots of new recipes to post  
B) Clean and de-clutter certain areas in my kitchen that are badly in need of some attention. 
Here is the first of many recipes I’ll start with.  It’s a main course comfort food for French Country Chicken and it was superb!

*Disclaimer – This recipe was originally published in 2011. I’m working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.

As you can see from the original recipe I made my notations (most of them anyway) of the personal touches I used in my bizarre need to tweak every recipe I’ve ever laid my hands on.  It’s just how I roll 🙂

I couldn’t tell you what magazine I’d ripped this from, or from how long ago, but I guess the only thing that really matters is that I’m finally getting around to making it (or something similar). 

See, I knew I’d get to it…eventually 🙂

FRENCH COUNTRY CHICKEN      {PRINT THIS RECIPE}

4 cups hot mashed potatoes
1 tablespoon Dijon mustard

2 pounds of boneless skinless chicken thighs, cubed
salt and pepper to taste
1 can diced tomatoes (drained)
1 cup beef stock
1/4 cup bottled prepared french dressing
2 teaspoons herbs de Provence
1 tablespoon butter

-In a large skillet, cook the bacon over medium-high heat until almost crisp.  Remove from pan and drain on paper towels.
-Salt and pepper the chicken thighs and cube into bite-size pieces.
-Drain most of the bacon fat from the skillet but leave a little in the pan to brown up the chicken thighs.  
-Working in batches, over medium-high heat, brown the chicken just to get a good color but not to fully cook through.
-Add the browned chicken, cooked bacon and the can of diced tomatoes back into the skillet on medium-low heat.
-Stir to combine and then add the herbs, beef stock, French dressing, and butter.
-Simmer on medium-low for 10 minutes until the chicken is cooked through and no longer pink in the center.

Come again, won’t you? There is always something cooking in my Kudos Kitchen just for you! YUM!!!

Until we eat again,

Thank you so much for visiting me here today in my Kudos Kitchen! 

Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!

Until we eat again, I hope you have a delicious day!!

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!

Until we eat again, I hope you have a delicious day!!