Similar Recipes
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Spiced Baked Chicken Parcels (Chicken en Papillote)
Who says cooking in papillote is just for fish? Parchment paper packets steam chicken, tomatoes, peppers, onions, lemon, and mediterranean herbs to moist perfection.
Chicken Paillard
Paillard is a French term for “flat”, so chicken paillard is a thin piece of chicken.
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French in a Flash (Classic): Wild Mushroom Vol-au-Vent
Classical French tradition is easier when the puff pastry is store-bought. These crisp, light-as-air nests are filled with a creamy wild mushroom and thyme mixture, and are perfect for cocktails.
Quick Chicken Pot Pie
Who says the pastry has to be baked ON the pie filling? FREE FORM it, and make chicken pot pie from scratch in just 20 minutes!
Chicken Pot Pie
Everybody will fall in love with this Chicken Pot Pie! A creamy chicken and vegetable filling with a hint of thyme with a flaky puff pastry lid.
Easy Chicken and Leek Pie
This easy chicken and leek pie is a British classic! The cozy filling of chicken and leeks bakes beneath a golden brown disk of buttery puff pastry.
Chicken Fricassée (quick French chicken stew)
Chicken Fricassée is a traditional French chicken stew with a creamy mushroom sauce. It's like a white sauce, fast version of Coq au Vin!
Creamy Chicken in White Wine Sauce (with Bacon!)
This Creamy Chicken in White Wine Sauce is very French-country-chic! Adapted from a Nigel Slater recipe, it's very easy to make. The sauce is incredible!!!
Tarragon chicken
A creamy chicken dish with flavours of tarragon, lemon and mustard - definitely worth a try!
Creamy Lemon Chicken Breast
Chicken breast recipes can be so dull - but not this one! With a luscious lemon cream sauce and crispy chicken, this is quick and easy yet company worthy!
This is a party favourite, the chicken Vol-au-Vent is a french dish made of hollow puff pastry with a creamy chicken filling.
Serve With
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Garlic Butter Rice with Kale
Say hello to your new favourite kale recipe - it's time to think beyond a salad!! There's an enormous amount of kale hidden in amongst all that buttery, garlicky rice.... This is a terrific two-in-one side dish that will pair with almost anything and keeps for days!
Middle Eastern Roasted Vegetables with Tahini Drizzle
Middle Eastern Roasted Vegetables with Tahini Drizzle {vegan} - perfect minimal effort dish to use up all those left over veggies you have in the fridge at the end of the week!
Roasted Asparagus
Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
Haricots Verts with Lemon-Herb Brown Butter
French Green Beans make the perfect holiday side, especially tossed in brown butter with fresh lemon juice and herbs. On the table in less than 30 minutes!
Great Roasted Carrots
The best way to make roasted carrots is in a very hot oven so they brown nicely. Nobody wants bland, colourless carrots that look like they've been boiled!
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Spring Vegetable Risotto
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.