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Explore We Took a Break… Family & Slow Days in the South of France 🇫🇷 (Ep.53) with 115,156 views, 18,014 likes, and 835 comments. Experience the impact of this video content that has captured audience attention.

To welcome the New Year, we spent a few slow and peaceful days in the South of France with our family, staying at Amaury’s parents’ house. It was a much-needed moment to rest, reconnect, and enjoy simple everyday life together 🤍 No renovation, no rush — just family time, good food, and slow days. We hope this vlog feels like a little pause in your day too 🌿 ✨ Next vlog (Saturday): we’re back at Lelas and sharing some very exciting news… We’re one step closer to transforming our French farmhouse into the home of our dreams — blending restoration, craftsmanship, and everyday life at Lélas — and we’re so happy you’re on this journey with us. 💛 👉 Don’t forget to subscribe and turn on the bell so you never miss an episode of our farmhouse renovation series — new vlogs every Monday, Wednesday, and Saturday at 7:30 PM (French time)! ☕ Want to support our renovation journey? You can do it here — thank you from the heart! 💛 https://buymeacoffee.com/amauryandnati #RichmondMade #FarmhouseRenovation #FrenchFarmhouse #ChateauLife #DIYHome #Woodworking #Restoration #RenovationJourney #FrenchDoorRestoration #Craftsmanship #Workshop #Renovation #diyrestoration Argentine Chicken Empanadas Recipe! Preparation time: 30 min Cooking time: 30 min Total time: 1 hour Have you discovered how delicious Argentine chicken empanadas are yet? I did a few months ago, and within days I was already making them at home. Here’s an easy and healthy version of Argentine empanadas. Servings: 20 Author: Laura Ingredients Empanada Dough 600 g flour 270 g warm water 100 g extra virgin olive oil 1 tsp salt Chicken Filling 2 tbsp extra virgin olive oil 500 g chicken breast (2 breasts) 1½ cups chicken cooking broth 1 large onion, finely chopped 1 red bell pepper 1/3 cup green and black olives, finely chopped 1/2 tsp sweet paprika 1/2 tsp cumin 3 hard-boiled eggs 2–3 tbsp raisins Salt and ground pepper, to taste Step-by-Step Instructions For the Empanada Dough (we used ready-made pie pastry bought from the supermarket and cut it into circles of the desired size instead of making the dough from scratch) In a bowl, heat half of the water with the salt in the microwave for a few seconds, stirring until the salt dissolves. Add the remaining water and the olive oil. Add the flour and 1 tsp of salt. Mix well until a firm dough forms. Shape into a ball, cover the bowl with plastic wrap, and let the dough rest in the refrigerator for at least 30 minutes. The dough can be stored in the fridge for up to 2 days. For the Filling Meanwhile, prepare the filling. Cook the chicken breasts in a pot with water and salt. Once it comes to a boil, cook for about 20 minutes (depending on the size of the breasts). Reserve the cooking liquid and set the chicken aside. When warm, shred the chicken into small pieces using your hands. In another saucepan, boil the eggs for 12 minutes. Peel them once warm and set aside. Heat a frying pan with 2 tbsp olive oil and sauté the onion for 5 minutes. Add the bell pepper, a pinch of salt, and cook for another 5 minutes. Add the shredded chicken, 1½ cups of the reserved cooking broth, and the spices. Cook over medium heat for about 15 minutes, or until almost no liquid remains. Add the olives, raisins, and chopped hard-boiled eggs. Stir everything together and let the filling cool before assembling the empanadas. Assembling and Baking Lightly flour the countertop and roll out the dough until it is about 3–4 mm thick. Cut out circles using a bowl or plate, about 10–12 cm in diameter. To fill the empanadas, place one or two spoonfuls of filling on one half of a dough circle. Moisten the edges with water, fold in half, and seal. You can make the traditional Argentine crimped edge or simply press the edges with a fork. Place the empanadas on a baking tray lined with parchment paper and bake at 220°C (425°F) in a preheated oven for 20–30 minutes.

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