Chicken Fricassée à la Provencal
Cook'n with ClassMain CoursePoultryProvencal RecipesTaste

Delicious Dinner Chicken Fricassée à la Provencal

Fricassée is a traditional French stew made with meat browned in butter, served in a delicate sauce made from stock. You can alternate the meat in this recipe with rabbit, veal, or duck for a dish easily mistaken for a gourmet meal. The sauce is bright and full of flavour. …

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Easy Classic Chicken Provencal
Main CourseMaison Mirabeau WinesPoultryProvencal RecipesTaste

An Easy Dish Classic Chicken Provencal

When fall brings cooler air, you’ll want to warm up your tastebuds with delicious home-cooked meals that are sure to impress. This Chicken Provencal is a classic chicken dish that combines typical fall flavours like rosemary and thyme with Mirabeau Classic Rosé, which adds just the right je ne sais …

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Goat Cheese Stuffed Chicken with Red Pepper Purée
David Scott AllenMain CoursePoultryProvencal RecipesTaste

Goat Cheese Stuffed Chicken and a Zoom Dinner

Not to dwell on the realities of 2020, but we had to get creative about seeing friends, if only virtually. For an international Zoom dinner, one of the guests made a wish for chicken breasts stuffed with herbed goat cheese and vegetable Napoleons on the side. That was a wish …

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Roasted Sheet Pan Chicken with shallots and grapes
David Scott AllenMain CoursePoultryProvencal RecipesTaste

Roasted Sheet Pan Chicken for Easy Entertaining

Sheet pan chicken is all the rage these days. I resisted the idea for a long time, figuring it was just another culinary fad that would fade. But then I realized that one of my favourite chicken dishes ever is a sheet pan chicken recipe by Ottolenghi. Chicken with Fennel …

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Thanksgiving Roast Chicken Rosé Mirabeau Wine
Main CourseMaison Mirabeau WinesPoultryProvencal RecipesTaste

Thanksgiving Roast Chicken with Rosé Cranberry Sauce

There is nothing more straightforward and satisfying than roast chicken. Turkey is the go-to for most Thanksgiving tables in North America. However, it is not practical for a small group, and it’s a challenge to find turkey in France.

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Fall Dinner Party Menu from Provence
François de MélogueProvencal RecipesSeasonal MenusTaste

Try this Fall Dinner Party Menu with Provencal Flavours

Autumn in Provence Fall is a beautiful season in the South of France, but regardless of where you live, the season’s arrival signals shorter days. The lingering summer light becomes more radiant, casting an ethereal golden hue across our dinner table. You can enjoy the residual effects of Provencal summer …

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Chicken Carrot Apricot tagine Recipe uno casa
Guest PostMain CoursePoultryProvencal RecipesTaste

Chicken, Carrot and Apricot Tagine Recipe

Here’s a recipe for chicken, carrot and apricot tagine that will take you straight to Morocco via France. Sweet, savoury, and quick to prepare. This beautiful tagine conjures up images of spice-filled Marrakesh. No need to go to North Africa, though, to enjoy this deliciously sweet and savoury dish. You …

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Recipe Chicken Tagine Green Olives and Preserved Lemon
David Scott AllenMain CoursePoultryProvencal RecipesTaste

Recipe for Chicken Tagine with Green Olives and Preserved Lemon

Cocoa and Lavender reached a milestone 10th birthday in February – 10 years and over 500 recipes published. At the beginning, I had no idea what to write. I had never taken a food photo, not even surreptitiously in a restaurant. I didn’t have a clue about how blogs work. …

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Comfort Food Roast Chicken with lemon rosemary saffron Sunday Suppers
David Scott AllenMain CoursePoultryProvencal RecipesTaste

Comfort Food Roast Chicken for Dinner

Sometimes life is just too complicated, too busy and too connected. Those are the moments when you crave comfort food, family-style dining and meals with friends. This roast chicken is cooked with saffron, rosemary and lemon. I served it with roasted potatoes and peas for a simple Sunday dinner. And …

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Coconut Curry Chicken Soup
David Scott AllenProvencal RecipesSoupTaste

Quick and Easy Coconut Curry Chicken Soup

Traditional Provencal cuisine used hyper-local ingredients, picked from the potager (kitchen garden), foraged in the hills, and hunted nearby. In a region where dairy and beef were only available for the wealthy, ingredients such as coconut milk, curry and lime definitely were not part of any cook’s pantry. Today, Provencal …

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