If you are struggling to think of what to make for dinner, but you have chicken that is needing to be eaten then you should definitely try these mouth-watering French chicken dishes which will show you a whole variation of textures and flavors.
Your new seasonal favorite is going to be this casserole.
As delicious as it sounds, chicken thighs and legs braised slowly in apple cider and plated alongside fried apple wedges.
This comforting French chicken dish has unmistakably earthy undertones thanks to the sautéed shallots, celery, and fresh thyme.
You brush it with a little cream just before it comes out of the oven.
2. Coq Au Vin
Coq au vin is a traditional French dish in which chicken is cooked in red wine; it’s a surprisingly simple method for preparing delicious chicken.
Coq au vin is often translated as “chicken in wine,” but its literal translation is “rooster in wine.”
Since roosters are difficult to find at the grocery store, this recipe substitutes chicken legs for the traditional rooster that is used to make coq au vin.
If you have ever visited Brittany, you are likely aware of the region’s reputation for its delectable cider.
It is used in numerous regional recipes in addition to being served in the traditional bollé and enjoyed as an apéritif or with food.
This is a recipe for the classic chicken in cider dish, poulet au cidre.
A velvety sauce is created when the cooking juices, cider, and cream are combined. It was a fantastic way to mix up your menu a bit.
Chicken breasts with seasonings in a delightful creamy tarragon sauce. It takes less than 30 minutes to make and is a fantastic comfort food dish.
It works just as well for a quick midweek supper as it does for a fancy dinner on the weekend or a special date night.
When all of these ingredients come together in this exquisite recipe, warm, nostalgic, and extremely tasty, you know this is going to be wonderful.
White wine and cream is a duo no French restaurant would be without, and it’s a classic pairing like Tarragon and Chicken.
With French Onion Chicken, you can transform your favorite soup into a complete, protein-rich meal.
The traditional soup, which is made with broth, onions, chicken, butter, and cheese, is undergoing a complete makeover.
It is prepared by pouring a thick sauce in the style of French onions over the chicken.
Many of the same components, such onions, stock, and cheese, are required, but you’ll also need to add some chicken breasts and a variety of seasonings.
You’re going to love this Boursin Stuffed Chicken as your new go-to quick meal.
For a filling 30-minute meal, thin chicken breasts are rolled up with asparagus, covered with creamy Boursin cheese, and served.
For this recipe, thin asparagus will work best. The less you can roll up into your chicken, and they might not cook through as properly, the thicker they are.
A classic French chicken dish from Brittany is called poulet à la bretonne.
Chicken, leeks, carrots, onions, cider, flour, crème fraîche, Dijon mustard, butter, oil, pepper, salt, parsley, and thyme are the customary ingredients used to prepare the dish.
After being divided into pieces, the chicken is seasoned with salt and pepper before being cooked in oil over a low heat.
Before being taken out of the pan, the chicken is basted many times with butter and thyme.
The kind of food that calls for no shortcuts, making it so brilliant for a weeknight, is lemony chicken paillard.
It is by nature fast and effective, like the majority of traditional bistro fare.
The French word “paillard” describes a portion of flesh that has been pounded thin; it is not exclusive to chicken.
Pounding the meat thin tenderizes it and reduces cooking time whether you’re using pork, chicken, or even veal.
The French chicken dish Chicken Normandy, commonly referred to as “Poulet á lá Normande,” is a fall favorite.
Whole chicken legs are simmered in brandy and apple cider before being cooked with herbs, onions, and garlic and finished with dijon mustard, cream, and fried apples.
The chicken is seared to give it a brown, crispy exterior before being submerged in the fragrant mixture of brandy, apple cider, and sautéed onions.
A comfort food staple known as “chicken cordon bleu” consists of boneless, skinless chicken breasts that have been breadcrumb-crusted, which are then wrapped with thin slices of ham and melted cheese.
The dish’s name, which is French for “cordon bleu,” refers to the broad blue ribbon used by knights of the highest order of chivalry.
It is Swiss in origin and is a variation of schnitzel.
But it’s crucial to cook the chicken to the proper thickness.
Working from the center of the breast to the edge, pound the meat with a rolling pin or meat mallet in a glancing (diagonal) motion as opposed to straight down.
11. Mustard Chicken
Here at Great British Chefs, this hearty dish is a staple for Wednesday dinner.
The velvety cream sauce calms the spicy kick of the Dijon mustard, which is easy to prepare and ready in under an hour.
Make sure you have enough French bread, potatoes, or rice on hand to sop up every last bit of sauce.
The dish should be finished with parsley, although chopped chives, chosen thyme leaves, or some fresh tarragon would also work well.
12. Poulet Chasseur
A traditional French chicken recipe is chicken chasseur. The other name for it is Hunter’s Chicken.
In actuality, “Chasseur” is translated as “Hunter” directly.
Therefore, at the time of creation, the hunters would bring home game meat together with whatever mushrooms they had discovered along the way, and they would prepare this amazing dinner using the materials they had gathered.
Despite the dish’s fancy-sounding name, it is really simple and cozy.
Even though this hunter’s chicken has a minimal ingredient list, the taste is not lacking.
A really lovely and rich flavor profile is created when mushrooms, tomatoes, cognac, wine, and herbs (such tarragon and parsley) are combined.
13. Coq Au Riesling
The traditional Coq au Vin is given a creamy makeover in this Coq au Riesling.
White wine is used to braises chicken thighs, bacon, and mushrooms until the chicken is extremely soft. Finally, heavy cream is added to make it creamy, rich, and indulgent.
You can give it to your loved ones with rice, potatoes, buttered noodles, or even just some crusty bread if you want.
Typically, a whole chicken is chopped up and used to prepare this traditional French dish.
However, cooking all of the pieces at once is ensured by utilizing only one portion of the bird, in this case the thighs. Serve the mashed potatoes with this spicy braise.
The recipe consists of sautéed chicken slices simmered in a sauce made from homemade chicken stock, white wine, red wine vinegar, and burgundy wine.
When the sauce has finished cooking, a liberal amount of cream is added to reduce the acidity.
15. Chicken Roulade
Stuffing ordinary chicken breasts with sautéed mushrooms and fresh spinach, then rolling them up tightly and coating them in a crunchy breading and topping them with creamy alfredo sauce, will raise them from plain to fancy.
This elegant, creamy chicken roulade with spinach and mushrooms is full of flavor and is luscious and moist.
It just takes 15 minutes to prepare, but has the appearance of something much more complex.
If you are looking for perfectly juicy and tender chicken thighs that can be made on a weeknight and have skin that is golden crisp and full of roasted lemon and garlic, then this is the recipe for you.
You’ll create a silky, intensely savory sauce from the pan drippings that goes perfectly with mashed or roasted potatoes.
Even better, you may prepare the dish a day ahead of time and keep it chilled until you’re ready to bake it for an hour while preparing any side dishes.
Frequently Asked Questions
What Dish Is The Chicken Of France?
Coq au vin is a traditional French stew of chicken cooked in red wine with crispy pancetta and mushrooms. It is rich and bursting with flavor.
Anything that tastes this amazing takes some time, so it’s the ideal cooking project to take on on a chilly weekend when you have some free time.
It freezes nicely and, like most stews, gets even more delicious the next day.
What Is The Best French Chicken?
French Presidents and Michelin-starred chefs both adore bresse chicken.
Nothing else would be served at François Hollande’s table, and Emmanuel Macron is also known to be a fervent supporter.
The former region of Bresse, a former French province, is where the hens are raised.
France is well known for its delicious foods, and they sure know their way around a chicken.
Whatever way you want to prepare your chicken, there is a French dish which will really get the most out of your chicken!