Healthy French Chicken Recipes

Classic cassoulet recipes can take days to make and of course contain rashers of duck, smoked meats and the like. This version keeps it simple and not quite so rich with one skillet, healthier ingredients like low-fat kielbasa, and just 45 minutes to prepare.

Fricassee is a classic French stew of chicken and vegetables, cooked in white wine and finished with a touch of cream. The light tarragon-infused sauce begs to be sopped up with crusty bread.

The whole cloves of garlic turn mild and buttery when they're simmered with chicken in a simple white wine-mustard sauce in this garlic chicken recipe for two. Serve with mashed potatoes and green beans.

What makes this chicken liver mousse so special is its coarse texture and use of very little fat. Most recipes for liver mousse made from cooked chicken livers contain copious amounts of butter or other fats for a moist and creamy texture. This version gets moisture, flavor and texture from onions, shallots and apple. For best results, do not overcook the chicken livers, which should be pink on the interior. Serve with mustard and crackers or toasted bread.

Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.

Steaming “en papillote” ensures that none of the nutrients are lost during the cooking process.

A classic cassoulet recipe is made with a variety of fatty meats like duck confit and pork sausage and cooked over the course of multiple days. This healthy cassoulet recipe is streamlined and lightened up with the use of pork shoulder, turkey kielbasa sausage and boneless, skinless chicken thighs. Pork butt (or shoulder) is usually sold as a larger cut of meat, but if you ask at the butcher counter, it's easy to get a smaller piece for this recipe.

When a whole bird is just too much--time and effort, as well as size--there is a quicker, simpler way: what's known in French cuisine as a roulade. Using a boneless turkey breast, butterflied and flattened, you can serve a beautiful spiral of juicy meat and herb-flecked stuffing that cooks in an hour and is a cinch to carve. Here, the turkey braises in thyme-infused apple cider, creating the basis for a savory sweet-tart gravy that gives the dish an elegant finish.

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.

Grown-up and sophisticated, this salad will make you happy you're not a finicky kid. For an even dressier spin, substitute boneless skinless duck breasts for the chicken.

The combination of citrus and thyme infuses both chicken and gravy with a fresh herb flavor.

Even if you're only feeding four, it is a good idea to roast two chickens at once. It takes the same amount of time and then you have leftovers to use for sandwiches, soup or salad.

The bird is spatchcocked and grilled in this five-ingredient chicken recipe, cutting cooking time in half. A glug of Banyuls, a fortified red wine from the Occitanie region of France, adds special flavor to an otherwise-simple marinade. Try NV Domaine La Tour Vieille Banyuls Reserva ($27).