Tag: French Cuisine
Turkey Escalopes with Capers Recipe (Escalopes en Capilotade)
A staple of bistro cooking, these thin slices of poultry or meat, called escalopes or sometimes paillards, cook very quickly and can be served with all kinds of interesting sauces.
Chicken With Red Wine Vinegar Recipe (Poulet au Vinaigre)
This dish is an easy version of the modern classic invented by one of the masters of French cooking, the late Fernand Point of the Michelin-starred restaurant near Lyons, La Pyramide.
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.
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This classic dish was originally made with an old rooster, marinated then slowly braised until very tender.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 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.
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.
Roast Chicken with Lemon and Herbs Recipe (Poulet Roti)
In France, the evocative sight and smell of chickens roasting on their spits can often be found in charcuteries. A well-flavoured chicken is essential — use a free-range or corn-fed bird, if possible. SERVES: 4PREP TIME: 15 minCOOK TIME: 60 minREADY TIME: 1 hour 15 minCALORIES: 194 (per serving)CUISINE: French ⇓ You may also listen…