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Tag Archives: chicken
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
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
Posted in 6. Poultry
Tagged chicken, citronnelle, lemongrass, poulet, recipe, Saveur blog awards, Thai cooking
4 Comments
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
Posted in 6. Poultry
Tagged apple, chicken, cinnamon, cumin, figs, pomegranate, recipe, saffron
1 Comment
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
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
Posted in 6. Poultry
Tagged anya von bremzen, chicken, coquelet, Georgian cuisine, recipe, walnut sauce, walnuts
2 Comments
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
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
Posted in 6. Poultry
Tagged chicken, duck, guinea fowl, honey, miel, pintade, recipe, thym, thyme
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Tagine de poulet aux pruneaux et aux amandes
The tagine is a Moroccan stew typically made with chicken or lamb cooked with dried fruit and nuts, or with olives, preserved lemon or really any vegetable combination — eggplant, carrots, tomatoes, potatoes. I think I can safely say that … Continue reading
