43 french chicken recipes

Whole chicken roasted French-style in a covered casserole with sherry, baby onions, and potatoes. The herb-stuffed cavity perfumes the bird while pan juices reduce into a thin gravy.

French onion soup from Paris brasserie Au Pied de Cochon. Slowly caramelized onions, dry wine, chicken broth, and toasted baguettes under bubbling Gruyère.

Couscous Provencal with artichoke hearts, ripe tomato, fresh basil, and briny capers. A bright Mediterranean side that comes together in about 15 minutes using steeped (not boiled) couscous.

This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling. Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch.

Classic French chicken fricassee from the Poitou region. Golden-browned chicken braised on a bed of caramelized onions that melt into their own sauce.

Slow cooker chicken breasts in a velvety white wine, mushroom, and sour cream sauce with a dusting of paprika. French-inspired elegance from your crock pot.

Crispy fried chicken wings tossed in a sweet-and-spicy sauce with French dressing, herbs, and hot sauce. Served with blue cheese dressing and crunchy veggies.

Rich and packed with flavor but without the unhealthy fats. Slightly sweet carmelized onions and sundried tomatos topped with cheese on crispy toast (crostini).

Chicken tenders stir-fried with a teriyaki vegetable kit and topped with crispy French fried onions. Three ingredients and 40 minutes for a semi-homemade weeknight win.

Nuclear chicken wings: oven-baked wings glazed with a double-hot sauce of Tabasco and habanero, brown sugar, vinegar, and ground red pepper. For the chili-head crowd. Serve with blue cheese.

Smother your chicken with this succulent recipe that will become one of your favorite recipes!

Quick shortcut Chicken Alfredo with jarred sauce, peas, bacon bits, and crispy French-fried onions over pasta. A weeknight crowd-pleaser ready in under 45 minutes.

A velvety, creamy garlic soup loaded with 2 cups of garlic and caramelized onions, thickened with stale French bread and finished with half and half. Inspired by New Orleans chef Susan Spicer. Even better the next day.

Restaurant-style French onion soup with a dual broth of chicken and beef, topped with crusty French bread and broiled Swiss and Parmesan cheese. Freezes for up to 6 months.

Authentic Oaxacan mole coloradito with toasted ancho and guajillo chilies, Mexican chocolate, fried plantain, almonds, and sesame seeds. A rich, layered sauce for chicken.

I make this chicken and roast beef muffulettas very often. Last year for super bowl, they were even not enough. My friends kept asking me for more of these sandwiches...