Which came first the chicken or the egg? That is the question.

The answer ? Perhaps a never ending discussion.

There is something that chicken and egg do have in common:

Versatility.Chicken comes either as the whole bird, spatchedcocked, breast, thighs, wings, “bites” “nuggets” and even in a sausage. Although the connection with actually chicken meat in the last three leaves a lot to be desired..

Chicken arrives at your table cooked in many ways roasted, grilled, from the barbecue, (not only jointed but whole as in beer can Chicken) see recipe poached, fried in breadcrumbs, in a curry, or the classic cure all Chicken Soup.


The choice us almost endless. Roast Chicken is one of our favourites for a Sunday Lunch, simply smeared with butter and fresh herbs – tarragon being a perfect match. What’s not to like? We both have a preference for the dark meat, so if we have a whole chicken the breasts remain to use up the following day, either a plain sandwich with some moist maker (gravy) or a coronation chicken sandwich. The healthy option could be a Chicken Caesar salad.

Chicken mops up the flavours of herbs and spices like a sponge. All the fragrant spices used in Tandoori which when married with an Indian butter sauce is a delight for your taste buds. This only for special occasions it is heavy with cream and butter. Sheila loves it. see recipe

The hot kick of chillies in Peri Peri.

Take a roast Chicken and add the classic stuffing of sage and onion. My Mother preferred thyme and parsley. What she never used was Garlic!

I remember Sheila making me Chicken Kiev many years ago for my birthday. It was delicious, once you had cut through the black thread used to seal the butter garlic mixture in – executed with a perfect cross stitch! It became a favourite birthday treat for many years and I still salivate at the thought of it.  see recipe

When I was young Chicken was an expensive option, only appearing at Christmas – it was a massive treat for me to devour a leg. Unfortunately with the advent of mass produced birds it became common place at the expense of flavor. The trend, hopefully, is now in reverse with more free range birds available. Taste is back on the table.

Since coming to France we have noticed a big difference in the range and quality of chicken that is available. From a simple roast to a old bird for the Pot a feu.

Last Christmas we had a Bresse chicken, arguably the best chicken in the world. It is only produced within a legally defined area in eastern France and has its own AOC (appellation d’origine controleé). The birds are marketed with the head and the characteristic slate blue legs, traditionally a sign of authenticity. It is also the most expensive at approx 25 euros a kilo. It was truly delicious.


We did contemplate keeping a few chickens for eggs, and I guess eventually for the pot. Its the last bit we might have struggled with. Bernadette commented “It would be the only retirement home for chickens in France, only ever going to the pot naturally”

The food writer Diana Henry as written a book devoted just to Chicken.

A bird in the hand”  We are slowly waiting our way through the recipes.

Thank you for reading my thoughts on chicken, why not read about wines here. wine lady

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