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By Clare de Boer and Jess Shadbolt

Chefs Clare de Boer and Jess Shadbolt of King restaurant in New York City stop by TODAY Food to share a few of their signature French dishes. They show us how to make pan-seared chicken with tomatoes, olives and basil, and foil-packet roasted potatoes with fresh rosemary. These dishes prove that delicious French food doesn't have to be fussy.

This is a great recipe that celebrates summer and the flavors of the South of France. It reminds me of my summers in Provence as a child. These classic flavors also work well with fish.

I stole this recipe from my mom! It's so simple and can be prepared ahead for parties. It's great to make with kids and the parchment pouches save on clean-up time, too!

If you like those French recipes, try these:

Eric Ripert's Swordfish au Poivre