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A French Bistro at Home

Enjoy the relaxed sophistication of a French bistro menu, with an all-American twist: buttery bread pudding for dessert.

by Fine Cooking staff

Enjoy the relaxed sophistication of a French bistro menu, with an all-American twist: buttery bread pudding for dessert. The roast chicken goes a step beyond the classic, with a sweet and tangy pan sauce to pass at the table. The menu’s designed for four; to serve a larger group, just roast two chickens and double the other recipes.

the menu

Menu Timeline

Up to two days ahead

Combine the shallots and vinegar,and make the thyme oil for the chicken
Make the vinaigrette for the salad

Up to a day ahead

Cut and dry the bread
Make the whisky sauce

In the morning

Cook the vegetables for the salad, wash the greens, and prep the croutons, but don’t bake them
Make and bake the gratin

About an hour before guests arrive

Roast the chicken; keep warm
Cook the pudding (once the oven is at 350°F)
Bring the gratin to room temperature,

Just before serving

Make the sauce for the chicken
Bake the croutons and assemble the salad
Put the gratin in the oven to-reheat

Shopping List

Fresh Produce

4 cups lightly packed mixed greens, such as frisée, red leaf lettuce, and mizuna
2-1/2 lb. Yukon Gold potatoes
2 large beets
1/2 lb. haricots verts
4 medium ribs celery
1 medium onion
1 large leek
8 small shallots
1 bulb garlic
1 large bunch fresh thyme

Meat, Eggs & Dairy

3- to 4-lb. chicken
4 oz. thinly sliced ham (optional)
6 large eggs
4 to 5-oz. log fresh goat cheese
1/2 cup grated Gruyere cheese
1 pint heavy cream
1-1/2 cups milk
1 stick unsalted butter

Other Groceries

1/2 cup good-quality black olives
1 baguette
1/2 lb. focaccia or other rustic-style bread
1/4 cup raisins
2 Tbs. Scotch whisky or bourbon; more if you like
1 whole nutmeg
1/2 tsp. herbes de Provence

Pantry Staples

3/4 cup olive oil
3/4 cup extra-virgin olive oil
1/2 cup red-wine vinegar
1/4 cup sherry vinegar
1/2 cup homemade or low-salt canned chicken broth
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
1 Tbs. honey
1 tsp. pure vanilla extract
1 bay leaf
1/4 tsp. ground cinnamon
Kosher salt
Table salt (pinch)
Whole black peppercorns

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The Recipes

Fresh Greens with Roasted Beets, Haricots Verts & Goat Cheese Croutons

Roast Chicken with Honey-Thyme Pan Sauce

Potato & Leek Gratin

Bread & Butter Pudding with Raisins

Fresh Greens with Roasted Beets, Haricots Verts & Goat Cheese Croutons Roast Chicken with Honey-Thyme Pan Sauce Potato & Leek Gratin Bread & Butter Pudding with Raisins

Make it Tonight

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