Chicken breasts can be much more interesting if stuffed and rolled, especially as the cooking method I use helps them to stay moist and succulent. There are various options for the stuffing, but my favourite is goats’ cheese with Serrano ham and a few basil leaves.

This recipe is inspired by the movie Babette’s Feast, the entrée she served of Cailles en Sarcophages or quail in puff pastry.

Succulent chicken cooked in rich and deep flavoured Madeira, with mushrooms and shallots in a cream sauce decadently adorned with earthy, fragrant truffles.

I held a terrific Goût et Voyage cooking class/dinner party this past Saturday night. My clients have a beautiful home and were gracious hosts. Our meal started with tapenade noire on baguette slices and Champagne. The salad featured wine poached pears, endive, gorgonzola and walnuts with a pear vinaigrette. The main course starred …

A Provençal dish that can be described as similar to Paella with the quail replacing the traditional seafood and sausage.

This chicken casserole is a savoury twist on a traditional sweet dessert crumble. Served as a hearty main course the Crumble au Poulet – Chicken Casserole is an easy recipe.

The epitome of classic French dishes, slow roasted braised chicken in a deep rich red wine sauce teeming with wild mushrooms and bacon (lardon).

A simple one-pan main course of browned chicken, braised in apple cider and finished with cream.

This main dish is a recipe from Hilda it is easy to prepare and a perfect savoury pairing with duck and figs.