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7 results for "french"
Narrow Results You've Selected: Fall Chicken Medium Remove all Source Saveur (6) Jenn Cuisine (1) Course Main Course (6) Cuisine French (6) American (1) Occasion Christmas (1) Thanksgiving (1) Technique Bake (3) Chill (2) Roast (2) Marinate (1) Poach (1) Show all... Saute (1) Stew (1) Topic Recipe (7) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+"french"; var omni_prop11 = omni_channel+":"+"french"; var omni_prop12 = omni_channel+":"+"french"; var omni_prop18 = "french"; var omni_prop20 = ""; var omni_prop5 = "Difficulty:Medium"; var omni_prop8 = "Season:Fall,Main Ingredient:Chicken,Difficulty:Medium"; var omni_pageName="saveur:"+omni_prop12; 12/19/2007 Coq au Vin This rustic classic is revisited in The Country Cooking of France by Anne Willan. Issue #108 10/28/2007 Chicken in Truffle Cream Sauce Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?! Issue #55 03/01/2002 Poached Chicken with Tarragon Gelée Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too. Issue #44 11/01/2000 Terrine of Poultry Liver This adaptation of a recipe from Richard Olney's The French Menu Cookbook can also be made with goose liver. Issue #38 01/23/2007 Truffled Chicken This dish is pure decadence: truffles are gently tucked under the skin of a chicken, then roasted to release their intense flavor. Issue #3 11/19/2007 Free-Range Turkey with Foie Gras Stuffing This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse. Issue #46 09/26/2009 Blackberry and Balsamic Roasted Quail Meat dishes featuring game birds like quail are perfect for early autumn. In this recipe, a lovely blackberry-balsamic marinade accentuates roasted quail’s rich flavor. Continue... Does Not Apply Source: Jenn Cuisine