Anybody know any classic french chicken dishes?

Question

I am in need of some recipies for some classic french chicken dishes, (they need to be french)

Answer 1

have a look here
http://dir.yahoo.com/Society_and_Culture/Food_and_Drink/Countries_and_Cultures/French/Recipes/

Answer 2

Le Chicken Tonight

Answer 3

Coq au Vin


Chicken, cut into 8 pieces
1/2 bottle or so, of good quality red wine
250g ( 8oz ) Shallots
250g ( 8oz ) button mushrooms
4 rashers of smoked bacon, diced
2-3 cloves of garlic, crushed
2 carrots, peeled and quartered lengthwise
2 stalks of celery
salt and freshly ground pepper to taste
sunflower oil and equal amount butter, for frying
1 level tablespoon of flour
Bouquet garni:
Celery stalk, 3-4 parsley stalks, sprig of thyme
and a bay leave, tied all together with string.

1. fry the diced bacon, then add the shallots and fry
until light brown
2. remove from pan and put aside
3. now fry the mushrooms gently until just going brown
4. remove from pan and put aside
5. clean pan and then heat more oil and butter
6. brown the chicken pieces on all sides,
7. add the carrots and celery, braise them lightly
8. drain off the fat
9. add the wine, crushed garlic bringing it to the boil
10. add the Bouquet garni and season to taste
11. let it simmer gently for 20 minutes
12. now add the bacon, shallots and mushrooms and let it simmer gently for another 10-15 minutes
13. thicken with flour and bring back to the boil, stirring all the time
14. let it simmer for another 2-3 minutes
15. serve with rice and your favorite vegetables, delicious.

Bon Appétit

Answer 4

Classic French dish...

Beggar's Chicken
(Roast Chicken with Mushroom and Pork Stuffing)


For the chicken:
A 4-pound roasting chicken
2 tablespoons soy sauce
2 tablespoons Chinese rice wine, sake, or Scotch
2 whole star anise, crushed lightly with the side of a cleaver
4 slices fresh gingerroot, each the size of a quarter,
flattened with the side of cleaver

For the stuffing:
3 tablespoons Chinese rice wine, sake, or Scotch
1 teaspoon sugar
2 tablespoons soy sauce
1/2 teaspoon Asian (toasted) sesame oil
1/3 pound pork loin, trimmed of any fat and cut across the grain
into matchstick- size pieces
2 tablespoons safflower or corn oil
3 tablespoons minced scallions
1 1/2 tablespoons minced garlic
1 tablespoon minced peeled fresh gingerroot
1/2 cup dried Chinese black mushrooms or dried shiitake mushroom
(about 1 ounce) soaked in hot water to cover for 20 minutes, drained, squeezed dry, the stems discarded, and caps cut into fine julienne
1/2 cup canned sliced bamboo shoots, blanched in boiling water
15 seconds, drained and cut into fine julienne strips
1 large oven cooking bag
1 teaspoon cornstarch in 2 teaspoons water

Prepare the chicken: In a bowl just large enough to hold the chicken stir together the soy sauce, rice wine, star anise, and gingerroot, put the chicken in the bowl, and rub the marinade over the surface and inside the cavity of the chicken. Let the chicken marinate, covered and chilled, turning it occasionally, for at least 8 hours, or overnight.
Make the stuffing: In a small bowl whisk together 2 tablespoons of the rice wine, sugar, and 1 tablespoon soy sauce, whisking until the sugar is dissolved, and reserve the mixture. In a bowl stir together the remaining 1 tablespoon soy sauce, and the sesame oil, add the pork, and toss the mixture to coat the pork well. In a wok or large deep heavy skillet heat 1 tablespoon safflower oil over high heat until it is hot but not smoking, in it stir-fry the pork mixture for 1 minute, or until the pork is no longer pink, and transfer the pork with a slotted spoon to a plate. In the wok heat the remaining 1 tablespoon safflower oil over moderately high heat until it is hot but not smoking and in it stir-fry the scallion, garlic, gingerroot, and black mushrooms for 10 seconds. Add the bamboo shoots and the reserved rice-wine mixture, stir-fry the mixture for 15 seconds, and stir in the pork. Remove the wok from the heat and let the stuffing cool completely.
Remove the chicken from the marinade and pack its cavity loosely with the stuffing. Put the chicken, breast side up, with the marinade inside the cooking bag and transfer it to a flameproof roasting pan. Seal the bag, slit several holes in the top with a sharp knife, and bake the chicken in the middle of a preheated 350ºF. oven for 1 1/2 hours. Transfer the chicken from the bag to a platter, pour the liquid in the bag into the pan, discarding the bag, and skin the fat from the pan. Stir in the cornstarch mixture and whisk it into the pan. Bring the sauce to a boil, boil it until it is thickened, and serve it with the chicken and the stuffing. Serves 4 to 6.

Answer 5

HOW ABOUT **** AU VAN, RED WINE , MIXED HERBS, CHICKEN CARROTS ONION, GARLIC,SALT & PEPPER. JUST FRY THE ONIONS TILL SOFT,THEN ADD CHICKEN,BROWN,THEN ADD GARLIC AND HERBS, A GOOD TEASPOON WILL DO. THEN ADD THE REST OF THE INGREDIENTS. COOK IN THE OVEN FOR ONE HOUR. GAS 4 165 ELC.

Answer 6

Le poulet et frites dans la basquet??