Western European Chicken Dishes

This classic peasant stew hails from the French region of Burgundy. This dish is the perfect showcase for the harmonious coexistence of its two main ingredients – coq, or rooster, and vin, or wine, in this case a bold, rust... READ MORE

This simple Spanish dish known as pollo al ajillo consists of chicken pieces drenched in garlic sauce. The sauce is usually made with white wine, stock, garlic, and herbs such as bay leaves, thyme, and rosemary. It can be consumed as the main cour... READ MORE

Frango assado com piri piri, which is often simply referred to as frango assado (roasted chicken), is a Portuguese dish with vague origins. It is usually made with a whole butterflied chicken that can be marinated in a combination of olive oil, se... READ MORE

Poulet rôti is a classic French dish that translates to "roast chicken." The preparation involves seasoning a whole chicken with herbs, garlic, and butter before roasting it to perfection. The result is a flavorful, golden-brown chicken with... READ MORE

Arroz con pollo is a dish originating from the times when Spain was under the Moorish influence, consisting of chicken, rice, stock, beer, sofrito, and numerous spices such as saffron, cumin, and coriander. It is believed that over the years, arro... READ MORE

Simple, yet bursting with typical French and Mediterranean flavors, poulet basquaise is one of the most famous French stews. Translated as Basque-style chicken, the dish incorporates authentic French ingredients and traditional French coo... READ MORE

Though many Italian regions claim their invention of the chicken cacciatora, the true place of its origin is hard to trace. This rustic dish is popular throughout the country and comes in numerous regional varieties. What all of them have in commo... READ MORE

An Alsatian version of the classic coq au vin, known as coq au Riesling is a dish consisting of chicken, mushrooms, onion, lardons, and dry Riesling wine from Alsace, recognized as one of the best wines in the world. It is said t... READ MORE

Often regarded as a French dish, chicken Marengo is believed to have been created in honor of Napoleon's victory at the battle of Marengo, Italy in June 1800. According to one of the legends, after the battle, in one of the local country taverns i... READ MORE

Poulet chasseur (lit. Hunter's chicken) is a traditional chicken dish originating from France. The dish is usually made with a combination of chicken, shallots, mushrooms, garlic, butter, salt, pepper, oil, flour, chicken stock, tomatoes, thyme, p... READ MORE

Poulet au cidre is a traditional dish from the region of Brittany. It's made with a combination of chicken breasts, onions, apples, butter, cream, nutmeg, and hard cider, preferably from the region. The onions and apples are sautéed in butt... READ MORE

Along with coq au Riesling, coq au vin jaune is another variation on the classic coq au vin. Instead of red wine, coq au vin jaune incorporates yellow or white wine. The best vin jaune is found in the French region of Jura, but a... READ MORE

Pollo a la Catalana is a hearty Spanish dish consisting of chicken pieces that are browned, then simmered in a rich sauce made with onions, tomatoes, prunes, dried apricots, pine nuts, and white wine or brandy. The dish is especially popular in fa... READ MORE

Pollo alla Romana is an old peasant dish originating from Rome. It's made with a combination of chicken pieces, pancetta, onions, garlic, white wine, tomatoes, olive oil, and bell peppers. The meat is simmered with other ingredients until they bec... READ MORE

Poulet au vinaigre is a traditional bistro classic consisting of chicken in a creamy vinegar sauce. The ingredients include pieces of chicken, onions, shallots, garlic, tarragon, tomatoes, cream, chicken stock, white wine, and red wine vinegar. On... READ MORE

Arroz caldoso de pollo de corral is a traditional rice dish originating from Spain. The dish has many variations, but it's always made with corn-fed free-range chickens that are larger in size and have much better flavor than regular chickens. Oth... READ MORE

Pollo con capperi is a traditional dish originating from the Lazio area. The dish is usually made with a combination of a whole chicken, capers, dry white wine, anchovies, garlic, pine nuts, parsley, olive oil, and pepper. The chicken is cut into ... READ MORE

Pollo in potacchio is a traditional poultry dish originating from the region of Marche. The dish consists of chicken with a tomato and rosemary sauce, and the list of ingredients includes a whole chicken that's cut into pieces, olive oil, butter, ... READ MORE

Pollo al burro is a classic Italian dish of chicken in butter. The dish usually uses chicken breasts or thighs. These pieces are often pounded to an even thickness for consistent cooking. As the name suggests, butter is a key ingredient in this di... READ MORE

Pollo al mattone, also known as "chicken under a brick," is a traditional dish where a spatchcocked (flattened) chicken is cooked under the weight of a brick or heavy skillet. Often, clay or terracotta mattone (lit. brick) is used for this purpose... READ MORE

Poulet à la Cancoillotte is a traditional chicken dish originating from the region of Haute-Saône. The dish is usually made with a combination of chicken, garlic, shallots, cognac, white mushrooms, chicken stock, heavy cream, Cancoill... READ MORE

Gallina en pepitoria is a classic Spanish dish of hen (gallina) in a rich, thick sauce. In the past, the dish was prepared with a hen, but nowadays it's usually prepared with chicken. The hen or chicken is cut into pieces, dusted with flo... READ MORE

This classic Burgundian dish was created in 1930 by the wife of the Mayor of Dijon, Madame Gaston Gérard. She prepared it for Maurice Edmond Sailland, a celebrated food writer who was visiting at the time. Although there are numerous variat... READ MORE

Pollo in crosta di sale is a traditional poultry dish, consisting of chicken in a salt crust. The dish is usually made with a combination of a whole chicken, flour, sea salt, egg whites, rosemary, bay leaves, and seasonings. The chicken is seasone... READ MORE

Pollo al ginepro is a traditional chicken casserole originating from the Aosta Valley. The dish is usually made with a combination of chicken, tomatoes, bacon or lard, onions, celery, juniper berries, red wine, chicken stock, rosemary, sage, parsl... READ MORE

Pollo con naranja y menta is a traditional chicken dish originating from Spain. The dish is usually made with a combination of chicken breasts, orange juice, fresh mint, butter, salt, and black pepper. The chicken is seasoned with salt and pepper ... READ MORE

Poulet à la bretonne is a traditional chicken dish originating from Brittany. The dish is usually made with a combination of chicken, leeks, onions, carrots, flour, cider, crème fraîche, Dijon mustard, oil, butter, salt, pepper... READ MORE

Pollo alla ‘ncip ‘nciap is a traditional chicken dish originating from the city of Offida in Marche. The dish is made with a combination of chicken, garlic, tomatoes, rosemary, sage, olive oil, and dry white wine. The chicken is cut in... READ MORE

Pollo fritto alla fiorentina is a traditional dish originating from Florence. The dish is usually made with a combination of chicken pieces, olive oil, lemon juice, garlic, parsley, rosemary, eggs, flour, bay leaves, salt, and white pepper. The ch... READ MORE

Rostit de festa major is a traditional Catalan chicken dish that's made for holidays and festivities. The version from Empordà is usually made with a combination of chicken, onions, garlic, cinnamon, bay leaves, cognac, lard, olive oil, sal... READ MORE

Poulet à la comtois is a traditional dish from the French region of Franche-Comté. It consists of chicken pieces (preferably of the Bresse variety) cooked in a sauce made with white wine from Jura, crème fraîche... READ MORE

A classic meat soufflé known as soufflé au poulet is made with a creamy chicken mixture that is smothered in whipped egg whites, and then baked until nicely colored and puffed up. The base of the dish is typically made with cream of ... READ MORE

Pollo alla Potentina is a traditional dish originating from Potenza. It's made with a combination of chicken pieces, lard, onions, white wine, chili flakes, tomato purée, parsley, and basil. The chicken pi... READ MORE

Pollo a la granadina is a traditional Andalusian dish originating from Granada. It’s made with a combination of chicken pieces, Trevélez ham (jamón de Trevélez), white wine, tomatoes, olive oil, garlic, onions, nutmeg, a... READ MORE

Pollo fritto alla Veneta is a traditional dish originating from Veneto. The dish is usually made with a combination of chicken, lemon juice, parsley, eggs, breadcrumbs, olive oil, sage, and salt. The chicken is marinated in a mixture of lemon juic... READ MORE

Pollo campurriano is a traditional dish originating from Cantabria. The dish is usually made with a combination of chicken, paprika, flour, cubed ham, bell peppers, scallions, chicken stock, onions, garlic, rice, white wine, bay leaves, olive oil,... READ MORE

Polastro imbotio is a traditional dish originating from Veneto. The dish is usually made with a combination of a whole chicken, pancetta, sage, rosemary, onions, butter, olive oil, chicken stock, and salt. The pancetta, sage, rosemary, salt, and o... READ MORE

Poulet farnèse is a traditional chicken dish originating from Vence in Provence. The dish is usually made with a combination of broiler chickens, hazelnuts, garlic, butter, chicken stock, Cognac, bay leaves, salt, and pepper. The chicken is... READ MORE