Chicken and Turkey Archives : Page 5 of 9 : Ooh La Loire

ROAST CHICKEN WITH LEMON

A classic recipe from Diana Henry, who in turn attributes it to Marcella Hazan. It could not be any more simpler. This is no-brainer food, with the bonus of seeing … Continue Reading →

The delicious combination of chicken and rice, olives and peppers is typical of all the regions around the western Mediterranean but, this Spanish version, with the addition of spicy chorizo … Continue Reading →

THAI CHICKEN THIGHS WITH COCONUT RICE

Chicken thighs marinated in coconut milk, lime juice, and fish sauce give this one-pan meal plenty of umami. Layering the pan with cabbage wedges allows them to catch every … Continue Reading →

CHICKEN AND APRICOT TAGINE

I go along with Diana Henry when she says ” Chicken thighs are her favourite ingredient ” Cannot disagree with that, as in this tasty recipe from another one of … Continue Reading →

CHICKEN THIGHS WITH FETA CHEESE

Another recipe taken from Diana Henry’s book: “From The Oven To The Table” this succulent dish made with chicken thighs is a super all-in-one casserole that can be ready in … Continue Reading →

CHICKEN WITH FENNEL

I love one-dish meals, especially ones that involve fennel and lemon. The aromatic anise flavor of fennel. So delicious. Chicken thighs are baked on a bed of fennel, wrapped in … Continue Reading →

ROTISSERIE-STYLE CHICKEN

By Sheila Wilton
March 31, 2021
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Rotisserie chicken is so French Market. It is so easy to buy one from a butcher, charcuterie or a traiteur for a quick and easy meal and the chicken … Continue Reading →

POACHED CHICKEN WITH CHEESE

By Sheila Wilton
March 25, 2021
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Sheila made a lovely light poached chicken breast served with a lovely delicate gorgonzola & crème fraîche sauce. Served on a bed of wilted spinach. Only one word: delicious. INGREDIENTS … Continue Reading →

we RECOMMEND

DOMAINE DE SAINT-MAUR Ideally located in Anjou, the Domaine Saint-Maur is located on the hills that dominate the left bank of the Loire, the Thoureil, Maine and Loire. The vineyards of Saint Maur became the property of the CHOUTEAU family in 1962. Winegrowers and winemakers for several generations, we bring our passion and our know-how to the breeding of our vines. The main grape varieties that make up the 36 ha predominantly clay-limestone are theCabernet Franc, Cabernet Sauvignon-Chenin, Sauvignon Blanc and Grolleau .

Manoir de Jouralem Manoir de Jouralem is a new stylish boutique bed and breakfast & Gite in The Loire Valley, France. Opened in July 2018, Mel & Hywel are English speaking owners living the good life with their young family and Tilly the wonder-dog. There are 8 hectares of grounds to explore, including the new natural swimming pool, walks through the woods, passing the flower garden, orchard and picnic area. They look forward to welcoming you for a well deserved stay, whether you are wine and food enthusiasts, keen cyclists, chateaux visitors or just need a good cosy rest.

Domaine Leduc Frouin Nathalie and Antoine LEDUC now run the family estate founded in 1873. Before them, four generations of winegrowers - parents, uncle, grandparents - built and developed the Seigneurie vineyard. Combining tradition and modernity , they do everything they can to offer you typical Anjou wines, subtle and surprising. Passionate, they work rigorously on their vineyard of around thirty hectares located in Martigné-Briand, in the heart of Haut-Layon. The diversity of their terroirs - falun, schist, clay - allows them to produce plot-by-plot vinifications that reveal the character of the Seigneurie wines each year.

Category: Chicken and Turkey