Here you will find a lot of easy French chicken recipes. Everyone will enjoy your gourmet cooking skills and only you need to know how easy it is!
Chicken in France
The French, as you may know, are passionate about food. And this extends to chickens. I was once at a French dinner party where chicken was discussed for over an hour. (I have subsequently learned that to discuss food extensively at the French dinner table is considered rude, but at the time I was amused at how heated up everyone got about the subject.)
The complaint that a lot of people had that night is that chicken had no taste anymore. Because of the increasingly industrialized methods used to produce poultry, the resulting meat was becoming more and more bland.
In France, we have a choice of poultry quality at the grocery store. As the quality and taste goes up so does the price - by as much as three to four times. Here are the categories used in France to classify chickens:
Classe A. Your everyday chicken raised in cramped quarters and fed industrial flour (whatever that is and I'm not sure you want to know).
Red Label. A Label Rouge is the next step up. It is at least 12 weeks old.
Farmer's Red Label. (Label Rouge Fermier) Here's a bird that has had a bit of care. Raised on grain and in the open air, its flesh will be white or yellow depending on whether it ate wheat or corn.
Ground almonds are frequently used in French recipes and here they make a coating to keep chicken breasts moist. Crunchy sliced almonds and a honey vinaigrette complete the dish for a great flavor combination.
One of the classic French chicken recipes may not be French at all. Does not matter - it is still delicious and not too hard on the calories when it is baked (ergh . . . that is before the shallot cream sauce).
Here is something you will find home cooks falling back a lot on in France. They do not like it too spicy, but you might. This is a very flexible recipe that you can use with any number of different ingredients.
The chicken gets cooked and the sauce gets made all at the same time. One of our classic French chicken recipes, this features mushrooms, shallots, and cognac. Serve with rice and a baguette - you'll want to enjoy every drop of the yummy sauce.
A fricassee recipe in France typically calls for browning the main ingredients in butter and then sprinkling the dish with flour before adding a liquid. The resulting sauce in this recipe is richly divine, but very easy to make.
Once upon a time this would have been a glorious Sunday afternoon dish, but in our affluent times eating a tasty bird has become commonplace. This is chicken cooked in wine and it is as delicious as it is easy.