Category Archives: 6. Poultry

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

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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

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Poulet harissa

This dynamite dish of harissa-infused chicken, potatoes and leeks, topped with fresh herbs and a tangy yogurt sauce, is (full disclosure) not my original creation. I found it on the site of the uber food blogger David Lebovitz, who had … Continue reading

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Poulet bonne femme

A Russian friend was coming over for a cooking lesson. He wanted to learn to make easy dishes he could prepare ahead of time to serve when friends came for supper at his dacha. Top of his list was … … Continue reading

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Oie rôtie de Noël

Roast goose was a traditional Christmas dish in France for many years, probably for centuries, but it is rather rare on holiday tables these days, having ceded its place to turkey, capon or duck. Nonetheless, roast goose is delicious. This … Continue reading

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Parmentier de canard

Here’s a cold-weather dish that is both sophisticated and supremely French. Duck parmentier — shredded duck confit topped by puréed potatoes — has turned up on Paris bistro menus recently and I was lucky enough to be served this version … Continue reading

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Poulet grillé en brochette

This is the time of year when I’m either in the country stoking up the barbecue or dreaming of being there. At the moment, as Paris swelters through its second heatwave of this young summer, I’m still dreaming. But that … Continue reading

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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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Canard rôti au miel et au thym

Roast duck is a festive dish in any season, but perhaps never better than in winter, enjoyed with a glass of hearty red beside a crackling fire. In this recipe, the duck is coated with a glaze of honey, thyme … Continue reading

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Poule au pot

Every French school child learns that, back in around 1600, ‘good King Henri IV’ wanted to put a chicken in every pot. How much truth there is in this legend is still being debated by historians. What is incontestable, though, … Continue reading

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