Tag Archives: chicken

Pintade rôti à la sauge

I first encountered this dish a couple of years ago at Yard, the restaurant opened by the Australian-born Shaun Kelly when he left his first Paris venture, Au Passage. The guinea hen was so deliciously succulent, its sauce of fresh … Continue reading

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Poulet basquaise

The Basque country of southwest France is much appreciated for its culinary contributions. Across the Pyrenees in Spain, three-star chefs have taken regional cuisine to new heights of refinement. In France, Basque cooking retains its earthy traditions. The dish known … Continue reading

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Poulet yassa

The French colonial empire once stretched across the globe, with the happy result — once independence was restored to the colonized — that the cuisine of many cultures is now available in France. Poulet yassa, or chicken marinated in a … Continue reading

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Paëlla poulet, chorizo, moules et gambas

Paella, the immensely popular rice dish from Spain, crossed the border long ago to become one of the favorite dishes of France. It is particularly prevalent in areas north of the Pyrenées, where I had the good fortune to spend … Continue reading

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Poulet à la citronnelle façon Thaï

And now for something completely different… With the proliferation of Asian restaurants and groceries in Paris, as in many other cities, Thai cooking is currently within reach of anyone who wants to try it. And thanks to my sister-in-law, who … Continue reading

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Fricassée de poulet aux figues

Figs, apples and pomegranates have been much on my mind lately — partly because they are at their ripest and most delicious in the autumn, and partly for other (historical, anecdotal) reasons. One consequence is the creation in my kitchen … Continue reading

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Poulet au miel et au thym

There’s something slightly wild about this chicken infused with honey, thyme and garlic. A smidgen of cumin adds a touch of the exotic. Just thinking about it sends me on a memory trip down to the Mediterranean, where thyme grows … Continue reading

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Coquelet à la géorgienne

Take a moment to consider the humble walnut. It is said to have health enhancing qualities, and even life extending properties, possibly because it contains antioxidants. Now let’s consider the Georgians and their beautiful, mountainous land on the shores of … Continue reading

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Poulet au pastis

Take a trip to Provence with this intensely aromatic dish of chicken with tomatoes, fennel, thyme and especially garlic and pastis, the anise-flavored apéritif of southern France. Just the aromas emanating from the kitchen conjure up fields of lavendar and … Continue reading

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Suprêmes de pintade au miel et au thym

The guinea fowl is a pretty bird, known as pintade in French because of its polka-dot plumage, which looks like it could have been painted by a pointillist like Seurat (pintade deriving from the Portuguese pintado, meaning painted). The guinea … Continue reading

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