Category: Chicken
Chicken with Olives Recipe (Poulet â la Provençale)
Chicken breasts or turkey, veal or pork escalopes may be flattened for quick and even cooking. You can buy them ready-prepared in France, but they are easy to do at home.
Chicken Breasts with Grapes Recipe (Suprémes de Volaille Veronique )
When grapes are used in a dish, it is often called “Veronique” or sometimes “a la vigneronne” after the wife of the grape grower. Here they are cooked with chicken in a creamy sauce.
Tarragon Chicken Breasts Recipe (Suprémes de Poulet â l’Estragon)
The classic French version of this dish uses a whole chicken, but boneless breasts are quick to cook and elegant. The combination of dried and fresh tarragon makes a wonderfully aromatic sauce.
Chicken and Pistachio Pâté Recipe Ballotine de Volaille aux Pistaches
This simplified version of a classic of French charcuterie can be made using a whole boned bird, or chicken pieces. Serve it for an elegant picnic or a cold buffet accompanied by a herb mayonnaise. SERVES: 10-12PREP TIME: 25 minCOOK TIME: 90 minREADY TIME: 1 hours 55 minCUISINE: FrenchCALORIES: 481 (per serving) ⇓ You may…
Chicken Braised in Red Wine Recipe (Coq au Vin)
This classic dish was originally made with an old rooster, marinated then slowly braised until very tender. White wine may be used instead of red —as in Alsace, where the local riesling is used.
Chicken with Prawns Recipe (Poulet aux Crevettes)
This unusual combination of ingredients has its origins in Burgundy, where it is traditionally made with crayfish. Prawns give a similar result and are often easier to obtain.
Chicken Chasseur (Poulet Sauté Chasseur) | French Cuisine
A chicken saute is one of the classics of French cooking. Quick to prepare, it lends itself to endless variation. Since this dish reheats successfully, it is also convenient for entertaining.
Easy Chicken with Garlic Recipe | Poulet à l’Ail (French Cuisine)
Use fresh new season’s garlic if you can find it-there’s no need to peel the cloves if the skin is not papery. In France, sometimes the cooked garlic cloves are spread on toasted country bread.
Old-fashioned Chicken Fricassee (Fricassee de Poulet)
A fricassee is a classic dish in which poultry or meat is first seared in fat, then braised with liquid until cooked. This recipe is finished with a little cream — leave it out if you wish. SERVES: 4-6PREP TIME: 30 minCOOK TIME: 45 minREADY TIME: 1 hour 15 minCUISINE: FrenchCALORIES: 340 (per serving) ⇓…
Grilled Poussins with Citrus Glaze (Poussins Grilles)
This recipe is suitable for many kinds of small birds, including pigeons, snipe and partridges. It would also work with quail, but decrease the cooking time and spread the citrus mixture over, rather than under, the fragile skin.