Chicken Curry with Lime and Coconut

This Thai inspired chicken dish combines the golden color of turmeric with coconut milk and tangy lime. The result is spectacular. Jasmine Rice with Shredded Coconut and Cilantro is a good accompaniment.

Chicken Persillade

In the South of France this dish is known as Poulet à la Barthelasse, named after the island in the Rhône near Avignon. It’s one for garlic and parsley lovers.

Pollo al Chilindron

A popular Chicken & Vegetable Stew from Spain. The term Chilindrón has its origin in the Provinces of Aragon and Rioja in Spain: a meat or chicken stew made with tomatoes, peppers, onions and garlic and cooked in olive oil.

Quails in Escabeche

Codornices en Escabeche is the Spanish name for a traditional Catalan dish often used for tapas. In Catalan it is called Guatlles amb Vinagreta. Instead of quails you can also use Rock Cornish hens (Poussins).

Escabeche is an age old technique used to preserve food. Fish, mussels, poultry or game are poached or fried in olive oil. Then they are marinated for at least 24 hours in garlic, herbs and vinegar and served at room temperature.

Chicken Cutlet Parmigiana

An easy to prepare recipe from Italy, Petto di Pollo alla Parmigiana. When you need a real picker-upper, real soul food a la Italia, give this dish a go.

Chicken Breasts with Couscous and Parsley Yogurt Pesto

The finished dish appears more complicated than the sum of all three. At the same time you bake the chicken, prepare the couscous salad. The yogurt pesto is easily done while chicken and couscous salad are cooling off. Voila – an aromatic dish with two refreshing companions done in 45 minutes or less. An ideal summer meal with little kitchen heat.

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.

Duck Breast in Port Wine and Caper Sauce

Magret de Canard avec Sauce aux Câpres a classical dish from France. A good duck breast really needs nothing more than a quick sear and a slice.

This recipe is from a restaurant in a small village near Uzès, the fabulous historic town in the Gard Provençal. The duck breasts were tender, very lean and the port wine & caper sauce gave it a very pleasant note.

It is best served with creamy polenta.

Chicken Provençal

The Poulet à la Provençale recipe is quite simple to prepare and is a hit at family dinners. Fresh tomatoes, garlic, olive oil, parsley – a glorious dish!