This is a classic French dish using rabbit and Dijon mustard but, if you really don’t want to cook rabbit, then substitute chicken thighs.

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.

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

With its natural abundance of local produce, Provence offers lots of flexibility for entertaining all year. The region is graced with plenty of sunny days and just enough moisture to allow for delicious foraging experiences. This holiday-inspired menu (recipe links are below) pulls together regional olives in a savoury cake …

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.