236 chicken french recipes

Turnip soup simmered in chicken consomme with bright green peas and buttery croutons. A light, elegant French-style starter that highlights an underused root vegetable.

Lorraine soup: classic French velvety chicken soup thickened with bread, ground almonds, and egg yolk, finished with cream, nutmeg, and lemon. An old-world first course with silky elegance.

Slow-cooker poached whole chicken in herb-spiked broth, served sliced under a butter-finished cream sauce. Old-school French velouté technique done hands-off in the crockpot.

Shrimp Chippewa: plump shrimp and mushrooms sautéed in garlic butter, then simmered in a rich chicken stock thickened with more butter. Served in a soup plate with crusty French bread.

French coq au cidre with chicken braised in sparkling dry cider and Calvados with caramelized onions, bacon, prunes, and a bouquet garni. Normandy comfort food at its finest.

Quick chicken fricassee in a creamy white wine and mushroom sauce thickened with cornstarch. A simple weeknight version of the French classic, ready in 30 minutes.

Based on a healthified Hollandaise recipe, this version of a classic French sauce is one of the numerous variations on the "mother" sauce, great served over veggies or is great to dress up any meat, from fish and chicken to beef.

Poulet en casserole is a French country classic: whole roasted chicken braised in white wine and rosemary with tender potatoes, carrots, and onions. One pot, one oven.

French-style skillet chicken and potatoes for two with a silky Dijon mustard, tarragon, and white wine sour cream sauce. Elegant enough for date night, easy enough for Tuesday.

Sauteed chicken with Gewurztraminer wine sauce, sauteed leeks, and warm halved grapes. An Alsatian-style French bistro dish with a silky cream reduction made from the bones.

Crystal-clear chicken consomme reduced to a quarter of its volume, garnished with steamed julienned vegetables and enoki mushrooms. A refined French-Italian soup with intense concentrated flavor.

Homemade vol au vent shells made from puff pastry shaped around a foil ball for a hollow center. Fill with chicken, seafood, or mushroom sauce for an elegant French appetizer.

Rosemary chicken and Brie en croute wrapped in crescent roll dough, brushed with egg, and baked golden. An easy weeknight take on a French classic using shortcut pastry.

Pate Diana, a silky French-style chicken liver pate with sauteed apples, shallots, and apple wine or brandy, sealed in clarified butter. Elegant make-ahead appetizer that keeps a week chilled.

Grilled chicken breasts with a silky French tarragon-Dijon butter sauce. Marinate in lemon and oil, grill until charred, then drizzle with buttery wine reduction spiked with mustard.

Pan-seared chicken supremes marinated in lime, white wine, ginger, garlic, and tarragon, finished with a glossy cinnamon-colored pan sauce reduction. Classic French bistro technique.