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Category Archives: 6. Poultry
Coq au Riesling
Coq au Riesling is chicken in a creamy mushroom sauce made with Riesling, a dry but slightly fruity wine from Alsace. While the dish was traditionally made with rooster (coq), chicken is now commonly used. For one thing, roosters are … Continue reading
Tagine de poulet aux petits pois
This deeply flavorful Moroccan dish of garlicky chicken infused with cumin and coriander on a bed of meltingly soft peas makes a fine family supper or a festive dish for special occasions. And as we are reaching the tail end … Continue reading
Posted in 6. Poultry
Tagged chicken, moroccan cuisine, peas, petits pois, pigeon, poulet, recette, recipe, tagine, tajine
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Poulet au parmesan
Making parmesan chicken, a family favorite, is simplicity itself. There are only two ingredients — the parmesan and the chicken (plus a little olive oil for pan-frying). Unlike other similar dishes where chicken is coated before frying, this lighter version … Continue reading
Boulettes de poulet colombo
Colombo, a spice mix widely used in the French Caribbean, gives its name to this dish of spicy chicken balls in a coconut-curry sauce. The dish is generally served over rice to temper its heat. Start off the meal with … Continue reading
Posted in 6. Poultry
Tagged chicken balls, colombo, french caribbean cuisine, recette, recipe, spice mix
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Burgers de canard
Duck has always been a big deal in France, culinarily speaking, and what with the popularity of a certain American import it was inevitable that the French would put their own twist on it and create the duck burger. Some … Continue reading
Poulet au paprika
This dish of chicken in a creamy paprika sauce came about as a result of current events. I thought I’d like to make something Ukrainian in honor of a besieged nation, and I also wanted to add to the poultry … Continue reading
Posted in 6. Poultry
Tagged chicken, paprika, poulet, recette, recipe, ukrainian cuisine
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Poulette au cidre
I was inspired to make this Normandy dish of chicken cooked in hard cider by the late great writer Marguerite Duras. Not that she made it for me, but I did enjoy meals at her house — more on that … Continue reading
Poulet au pistou
This dish of roast chicken with a garlicky basil sauce tucked under the skin was inspired by my friend Valérie, a superlative cook. It’s a spin-off from a venerable ancestor, poularde en demi-deuil, or ‘chicken in half mourning’, a specialty … Continue reading
Posted in 6. Poultry
Tagged chicken, pesto, pistou, poularde demi-deuil, poulet, recette, recipe
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Poulet aux coings
One day a colleague of mine at the International Herald Tribune arrived with a bagful of quinces and handed it over. ‘Do you know what to do with these?’ he asked. Thus began my adventure in cooking with quince, a … Continue reading
Posted in 6. Poultry
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Cordon bleu
In these stay-at-home days, comfort food beckons. And this dish of chicken, ham and melted cheese answers the call. It’s fun to make — the whole family can take part. Chicken breasts are butterflied (sliced almost in two horizontally), filled … Continue reading