Category Archives: 6. Poultry

Tagine de poulet aux petits pois

Posted on June 21, 2024 by Meg

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 →

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Poulet au parmesan

Posted on February 23, 2024 by Meg

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 →

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Boulettes de poulet colombo

Posted on July 21, 2023 by Meg

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 →

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Burgers de canard

Posted on November 25, 2022 by Meg

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 →

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Poulet au paprika

Posted on April 8, 2022 by Meg

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 →

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Poulette au cidre

Posted on October 22, 2021 by Meg

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 →

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Poulet au pistou

Posted on April 30, 2021 by Meg

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 →

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Poulet aux coings

Posted on September 25, 2020 by Meg

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

Posted on March 27, 2020 by Meg

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

Posted on August 30, 2019 by Meg

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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