Chicken cooked in a sauce flavoured with Meursault wine.

Chicken with rice and a white sauce.

Chicken, shallots and tomatoes cooked with stock until it has reduced, then with vinegar until it has reduced, after which cream is added.

A chicken stewed in the sherry-like, yellow wine of Arbois in Franche-Comté, with cream, tarragon and morels.

Chicken cooked with tomatoes, peppers, chorizo, mushrooms and wine.

Chicken with potatoes, artichokes and olives in a white wine sauce.

Chicken breasts stuffed with chicken forcemeat, fried and served with mushrooms.

A young chicken stewed with tomatoes and mushrooms in wine and cream.

"Chicken in the style of Cinderella." Boned chicken breast, flattened and sandwiched with truffle and sausage meat, wrapped in caul fat, grilled and served with Périgueux sauce.

A stuffed fattened hen or roasting chicken, with artichokes, asparagus and white sauce.