Fowl

Boneless chicken breast with mashed potatoes

Chef: Beatrice et Jacques Ribourel (David Moreno)

Chef David Moreno demonstrates how to make this delicious meal of boneless chicken breasts with mashed potatoes.  

Caramelized squab with spices and honey

Chef: Francoise Depee

Watch as Chef Francoise Depee prepares Caramelized Squab with Spices and Honey.

Celery mousse soup with chicken meatballs

Chef: Johann Lafer

Celery mousse soup with chicken meatballs If you have simply bought yourself some celery seed on a whim, or you are simply interested in finding out what it can do for you, there is some information that you should know about...

Chicken and Brown Rice

Chicken and Brown Rice Chicken and brown rice, along with fresh herbs and spices, is a meal the whole family will enjoy. It can easily be served as lunch as well as dinner and is one of those dishes that seems to taste even...

Chicken Breasts in Wine Sauce

Chicken Breasts in Wine Sauce with hot steamed rice is a wonderful lunch recipe and very satisfying as well. This recipe takes only about 30 minutes to prepare. You can have it done for your guests in no time and surprise them...

Chicken Fricassee with Cream

Chef: Georges Blanc

Chicken Fricassee with Cream Chicken breasts are loved for their texture and versatility in cooking. Make them a part of any dish - bake, grill, boil or fry. Chicken breasts are quite adaptable and can be used in variety of...

Chicken Peanut Butter Stew

Based on a traditional African dish, this stew uses peanut butter to add unique flavor.

Chicken Rice and Mushroom Casserole

Adapted from the Holiday Cookbook. Chicken, rice and mushrooms team up to make a hearty, tasty casserole.

Chicken supreme with anchovy and rosemary

Chef: Jean Andre Charial

Chicken supreme with anchovy and rosemary In cookery, the term supreme is used to describe a breast of chicken with the wing bone attached, generally referred to as Chicken Supreme. The same cut is used for duck, and other...

Chicken Tenders

Chicken tenders are a favorite of children, but they also make an excellent appetizer for adults. And home made? So much better than store bought!

Chicken Tikka

Chicken Tikka

Chicken traditionally prepared in the...

Chef: Antoine Westermann

Chicken traditionally prepared in the Backoffen This recipe is a special “Backoffen” version, which the Alsatians traditionally eat in during winter. Backoffen means “baker's oven.” Long ago, when the housewives left the...

Chicory sauteed with foie gras

Chef: Roger Souvereyns

Chicory sauteed with foie gras Chicory Sauteed with Foie Gras takes foie gras to the next level in this must-watch and must-try recipe. Chicory is a perennial bushy herb; it is the common name for curly endive. It is part...

Coffee and Brandy Cornish Game Hen

Adapted from The Coffee Book by Christie and Thomas Katona This recipe works equally well with Cornish game hen or chicken.

Creole Quail in Wine

Adapted from The Prudence Penny Regional Cookbook by Prudence Penny This traditional Creole recipe also works well with chicken or Cornish game hens.