Pollo (Chicken) Tonnato

A Piedmontese Christmas tradition with veal, called Vitello Tonnato, is equally good with chicken. Tonnato from the Italian word ‘tonno’, means ‘made with tuna’.

Quickly prepared with the bonus of advance preparation. Great for summer parties. A crusty bread to mop up the sauce and a glass of wine is all you need.

Spinach Stuffed Chicken Breasts

Petti di Pollo Ripieno di Spinaci makes for a stylish main course for a dinner party. Don’t be discouraged by the several stages involved in the preparation. The dish can be made ahead giving you time to enjoy your guests and get the “bravo” at dinner time.

Roasted Chicken with Provencal Herbs

Poulet Grillé aux Herbes de Provence is is a very popular dish in France. Easy, tasty and liked by everyone. It is sold in Provençal markets with roasted potatoes – the French version of fast food. You can serve it with any vegetable in season or a Ratatouille. It is great for picnics and goes well with a glass of rosé.

Poulet aux Anchois (Chicken with Anchovy Sauce)

Anchovies are not exactly the type of ingredient found too often in the American cuisine.
Anchovies used at pizza joints are the cheapest available, besides the hot pizza ovens dry them out increasing the salty taste. My conclusion is that good quality anchovies are hard to come by unless you are willing to spend some money. Try to buy anchovies in a jar, you will be surprised how different they taste.