Healthy French Chicken Recipes

Whole garlic cloves are mild when simmered with chicken in a simple white wine-mustard sauce in this garlic chicken recipe. Serve with smashed potatoes with buttermilk and sautéed green beans.

This creamy sauce is a classic with chicken--and while tarragon is the traditional herb, thyme or rosemary would also work beautifully. Serve with sauteed string beans and wild rice.

This classic French dish is typically made with a cut-up whole chicken. But using just one part of the bird, in this case thighs, ensures that the pieces are done at the same time. Serve this saucy braise with mashed potatoes.

This traditional French dish is delicious, impressive meal for when you are up for an extra challenge. We're not going to lie—deboning a chicken and rolling it into a ballotine takes time and skill. Our recommendation: get your butcher to debone the bird, then you can stuff and roll it.

Here's our weeknight version of choucroute garni, “dressed sauerkraut,” made with chicken sausage. The flavor of the dish will vary depending on what type of chicken sausage you choose. We like the taste of roasted garlic sausage or sweet apple sausage in this recipe. And although any type of sauerkraut can be used, we prefer the crisp texture of refrigerated kraut over canned. Serve with roasted carrots and some mustard to spread on the sausage.

For this elegant dish, boneless chicken breast and asparagus are smothered in a luxurious white-wine sauce with just the right amount of melted Gruyère cheese. Tarragon and lemon add a delicious light flavor that is perfect with asparagus.

Straddling the coastal border between Northern Spain and Southern France, the people of the Basque region have a deep affection for fork-tender chicken stewed in a vibrant tomato-pepper sauce. Briny green olives stuffed with Spain's pimiento peppers root the dish even further.

Duck breasts may seem too fancy for the average weeknight, but they roast up beautifully and quickly. This preparation, with its luscious ruby-colored sauce, is definitely one that will impress.

A classic cassoulet takes two days to make and is larded with fat. This version keeps it simple with one skillet and a light touch. Serve with some crusty whole-grain rolls.

Combining smoke and heat, this dish is easy and quick to assemble. If you like fiery food, cut long slits in the peppers to release their juices. Four jalapeños, which are more readily available, may be substituted for the habaneros (also called Scotch bonnets), but the habaneros contribute a flavor all their own. Smoked chicken is available in specialty meat shops. Serve hot over rice.