If you’re looking for delicious and easy-to-make French chicken recipes to add to your repertoire, then you’ve come to the right place! French cuisine is known for its bold flavors and complex cooking techniques, but there are also plenty of simple and satisfying French chicken recipes that can be prepared in no time.
The French word for chicken is poulet. Chicken is a popular ingredient in French cuisine; it is versatile, affordable, and easy to prepare. French chefs have a knack for making classic dishes look and taste like something special.
Legend has it that King Henri IV of France, who ruled from 1589 to 1610, declared he wished for a “chicken in every pot” to represent his goal of ensuring that all of his subjects, regardless of their social class or economic status, had access to sufficient food and resources.
Since then, chicken dishes in France have symbolized King Henri’s commitment to providing for the basic needs of his people, and promote prosperity after a long famine.
To make the most of this favorite French bird, we’ve collected some of the best French chicken dishes. Whether you’re looking for a special dinner or an easy weeknight meal, these recipes will make chicken the highlight of your meal.
From classic coq au vin to fragrant tarragon chicken, these French chicken recipes will have your taste buds singing.
Coq Au Vin
This classic French Coq Au Vin dish is a favorite among many diners. It is made with chicken, vegetables, garlic, thyme, and parsley and cooked in a red wine sauce. The dish is braised in a Dutch oven like one made by Le Creuset. The flavor is rich and savory, and the dish is hearty and filling. Though it takes some time to prepare, it is well worth the effort.
The origins of Coq au Vin can theoretically be traced back to the time of Gaul, when the present-day French territory was occupied by the Roman Empire during the years 204 BC until around AD 486. During this time, the Romans introduced the practice of cooking meat in wine, which was a popular way of preserving and tenderizing the meat.
Coq Au Vin literally means “Rooster in Wine” in French, referring to how it was originally made. It was initially considered peasant food and made cheaply with rooster meat. The modern-day dish is thought to have originated in the Burgundy region of France, where it was made using the tough and flavorful roosters that were raised for their meat. In 1913, French natural philosopher Mathurin Jacques Brisson came across a recipe for the dish in the Chaîne des Puys region.
The dish was made extraordinarily popular by American home chef Julia Child.
The Poulet Basquaise dish is a perfect example of classic southwest French cuisine. It features chicken and bell peppers cooked in tomato sauce. The flavors are bright and vibrant, with a hint of garlic and oregano. The dish is easy to make and can be served with a variety of sides, from rice to potatoes. It is one of the best Basque recipes to make!
The classic Chicken Fricassée French dish is made with chicken, butter, and white wine. The flavors are rich and complex, with a hint of lemon and thyme. The dish is perfect for a cozy night in. It’s one of the main French comfort foods to eat when you want to feel warm and nourished.
Chicken Paillard is a classic French dish consisting of pounded boneless chicken breasts that are marinated in a mixture of olive oil, garlic, lemon juice, and herbs, then quickly pan-seared and served with a light salad. The flavors combine to create a zesty, savory dish that is both light and flavorful. It is thought to have originated in Nice, France, and often served as a main course for lunch or dinner. The marinade gives it an unmistakable Mediterranean flavor that is sure to please. Serve it with a light salad for a delicious, healthy meal.
Chicken Chasseur is a classic French dish that combines tender chicken pieces with mushrooms, onions, tomatoes, and a rich sauce made with white wine, chicken stock, and herbs. The dish is said to have originated in the region of Chasseur, where hunting was a popular pastime, hence the name “Chicken Chasseur” meaning “Hunter’s Chicken.”
The chicken dish from France is characterized by its rich, flavorful sauce that is both slightly acidic and savory, a result of the combination of tomatoes, wine, and herbs. It is typically served with crusty bread or over a bed of rice or mashed potatoes to soak up the delicious sauce. Chicken Chasseur is a perfect meal for dinner with its bold flavors and soft chicken.
Poulet Vallée d’Auge
Poulet Vallée d’Auge is a traditional French dish originating from the Calvados region of Normandy, in the Vallée d’Auge. It is a dish made with chicken that is first browned and then simmered in a sauce made from Calvados (apple brandy), heavy cream, and apples. The dish is known for its rich and flavorful sauce, which is both sweet and savory and is a result of the combination of the apples and the Calvados.
The dish is usually served with mashed potatoes or roasted potatoes, to soak up the delicious sauce. Poulet Vallée d’Auge is the perfect way to showcase the flavors of Normandy. The dish is a quintessential example of French cuisine, combining the flavors of apples and cream with the richness of Calvados and the tenderness of chicken to create a truly memorable dish.
Chicken Roulade is a classic French dish that is both elegant and delicious. The dish consists of thin slices of chicken that are pounded flat, then filled with a mixture of herbs, cheese, and sometimes ham or bacon. The chicken is then rolled up and tied with kitchen twine to hold the filling in place. The roulade is then baked or sautéed until golden brown, creating a delicious and flavorful dish. The flavors in a Chicken Roulade can vary depending on the ingredients used in the filling, but they often include herbs such as thyme and rosemary, which bring out the flavors of the chicken. Chicken Roulade is a great meal for dinner and can be served with your favorite French side dish or simple roasted vegetables.
Chicken Normandy, another classic French dish, is a simple and delicious recipe that originated in the region of Normandy. It is made with chicken that is first browned and then simmered in a sauce made from cider, heavy cream, and apples. The dish is known for its rich and flavorful sauce, which is both sweet and savory and is a result of the combination of the apples and the cider. Chicken Normandy is usually served with mashed potatoes or roasted potatoes to soak up the delicious sauce. This dish is perfect for a cozy family dinner and is a great way to take in the prepared foods of Normandy.
Chicken with Herbs de Provence
Chicken with Herbs de Provence is a classic French dish that combines the flavors of succulent chicken with the fragrant and aromatic blend of herbs known as Herbs de Provence. The dish is made by rubbing the chicken with a mixture of olive oil and herbs, which typically include thyme, rosemary, basil, marjoram, and lavender, before roasting it in the oven. The result is a juicy and flavorful chicken that is packed with the earthy and fragrant flavors of the herbs.
Herbs de Provence is a blend of dried herbs that are native to the Provence region of France and are commonly used in traditional French cuisine. The combination of the herbs and the chicken creates a dish that is both simple and elegant, perfect for a special occasion or a cozy family dinner. Chicken with Herbs de Provence is typically served with a rustic French side dish like mashed potatoes. This dish is a great way to bring the flavors of the French countryside to your table.
Chicken Cordon Bleu
Chicken Cordon Bleu is a classic French dish that is known for its delicate and flavorful combination of ingredients. It consists of a chicken breast that is pounded thin, then filled with French ham and cheese, breaded, and finally, fried or baked. The flavors in a Chicken Cordon Bleu are a harmonious blend of salty ham, gooey melted cheese, and tender juicy chicken.
The origin of Chicken Cordon Bleu is disputed, with some food historians claiming it was created in France and others suggesting it was invented in Switzerland. The name “Chicken Cordon Bleu” means “chicken blue ribbon” in French, and it is thought to have been inspired by the blue ribbons worn by L’Ordre des Chevaliers du Saint-Esprit, a group of knights during the time of King Henry III in 1551. Others say it originated in Brigg, Switzerland in the 1940s or 50s, pointing to its first mention in a cookbook from 1949.
Nevertheless, what is certain is that it has become a popular dish worldwide, and is a staple of French cuisine. Each year, the dish is celebrated on April 4, designated National Cordon Bleu Day.
Chicken Cordon Bleu is often served as a main course or as a gourmet meal. It is typically served with a variety of sides, including roasted vegetables or starch such as mashed potatoes or rice. The dish is a delicious and impressive way to showcase the flavors of French cuisine and is sure to delight your guests.
Poulet au Vinaigre
Poulet au Vinaigre is a French dish that is made with chicken and vinegar. The chicken is typically braised in a mixture of vinegar, wine, and chicken broth, along with a variety of seasonings such as herbs and garlic. The resulting dish is a flavorful and tender chicken that is cooked in a rich and tangy sauce.
The vinegar in the dish provides a slightly acidic flavor that balances out the richness of the chicken and the wine, creating a harmonious and complex taste. The dish is typically served with a variety of sides, including roasted vegetables or potato purée, to help absorb the flavorful sauce. Poulet au Vinaigre is a classic dish of French cuisine and is often served as a main course.
Roast Coquelet is a French dish made with a small, young rooster or “coquelet” that is roasted in the oven until golden and tender. The dish is typically seasoned with herbs and spices and is often basted with butter or oil during cooking to keep it moist and flavorful.
The origin and history of Roast Coquelet are not well documented, but it is believed to have roots in the traditional cooking methods of rural France. The use of a small, young rooster in the dish is a nod to the practice of raising chickens for food in rural areas, where every part of the animal was used and nothing was wasted.
The dish is considered a classic of French cuisine and is often enjoyed as a main course. Roast Coquelet is typically served with a variety of French sides, including roasted vegetables.
Chicken with Crème Fraîche
Chicken with Crème Fraîche is a classic French dish made with chicken cooked in a creamy sauce made with crème fraîche. Crème fraîche is a cultured dairy product that is similar to sour cream, but has a milder and tangier flavor. The chicken is typically sautéed and then simmered in a sauce made with crème fraîche, wine, and seasonings, such as garlic and herbs.
Chicken Étouffée is a classic Cajun dish from the Louisiana bayou with French influenced roots. It is a rich, spicy stew made with a roux base, chicken, and a variety of vegetables. The flavors of this dish come from the spices used in the roux, such as cayenne pepper, paprika, garlic, and onion. The chicken is cooked until it is tender, and the vegetables are added near the end of the cooking process. The result is a thick, flavorful stew with a unique spicy flavor. It is best served with a side of white rice or crusty French bread. This dish has been popular in Louisiana for centuries and is a great way to bring a taste of the bayou to your table.
Poulet à la Moutarde
Poulet à la Moutarde, or Chicken with Dijon Mustard, is a classic dish of French cuisine made with chicken that is marinated in mustard, white wine, and herbs and then roasted in the oven. The dish is known for its bold and tangy flavor that is provided by the mustard, which is typically a Dijon-style mustard that is made with white wine and mustard seeds.
The history of Dijon mustard can be traced back to the medieval city of Dijon, France, where it was first produced in the early 19th century.
Before Dijon mustard, the common mustard was made using a mix of ground mustard seeds and vinegar. However, in Dijon, mustard makers started using wine instead of vinegar, which gave the mustard a smoother and milder flavor. This new recipe quickly became popular and was soon adopted throughout France.
Serve with roasted vegetables in season.
Chicken Cassoulet is a French dish originating in the Languedoc region. It is a slow-cooked casserole of white beans and chicken, with garlic, onions, herbs, and vegetables. The flavors are savory and comforting, with a hint of smokiness from the bacon and a slight sweetness from the carrots. The dish is traditionally served as a main course at family gatherings. It can be cooked ahead of time and served whenever needed, reheating nicely.
The dish is believed to have originated in the southwestern region of France, in the town of Castelnaudary, where it is still made in the traditional way to this day. The history of Chicken Cassoulet is closely tied to the history of the region in which it originated. The dish was originally created as a way for farmers and laborers to use up leftovers and stretch their food supplies. It was made with whatever ingredients were on hand.
Poule au Pot
Poule au Pot, also known as Chicken in a Pot, is a classic French dish made with a whole chicken that is simmered in a pot with vegetables, herbs, and broth. The dish is typically cooked in a large, heavy pot, such as a Dutch oven, and is slow-cooked for several hours to allow the flavors of the chicken and vegetables to meld together.
Poule au Pot is a traditional French dish that dates back to the 16th century when it was favored by King Henry IV of France. Henry IV was a charismatic and beloved monarch who ruled France from 1589 to 1610, and he was known for his love of food.
The dish was reportedly served often by King Henry IV to his courtiers and guests. He is said to have declared the dish to be the “plat national français” or the French National Dish. The dish was so popular, especially among the poor peasants, that it is still served today in many French restaurants and in homes around the world.
King Henry IV was a popular and important ruler, with a strong sense of cultural pride. He had a keen interest in food and was known for introducing new and creative dishes to the French court.
Poule au Pot is still a popular dish in France and beyond. It is a comforting, hearty dish that is perfect for a cold winter’s night in France. Poule au Pot is typically served as a main course, accompanied by a variety of sides such as mashed potatoes or crusty bread to help absorb the flavorful broth. The dish is often garnished with fresh herbs and accompanied by a simple green salad. It is a reminder of the legacy of King Henry IV and a testament to the timelessness of French cuisine.
Poulet à l’Estragon
Poulet à l’Estragon is a classic French dish that consists of chicken cooked in white wine and tarragon sauce. Tarragon is grown in France more than in any other country in Europe. This dish is both simple and flavorful, with the white wine and tarragon adding a delicate flavor to the chicken. The tarragon also gives the dish a slight anise flavor, while the white wine further enhances the taste of the chicken. This classic French dish dates back to the 19th century and is usually served with a side of potatoes or other vegetables.
These are just a few of the many classic French chicken recipes. From traditional dishes to modern twists, these recipes will make chicken a highlight of your meal. Whether you’re looking for a special dinner or an easy weeknight meal, these recipes will make chicken a highlight of your meal. So why not try one of these delicious French chicken recipes today?