Recipe Archive
Main dishes anchor the meal. This category gathers poultry, seafood, meat, pasta, grains, and plant-forward recipes with clear methods and satisfying structure.
3095 recipes
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Chef Juliette
Poulet Sauté à l’Espagnole turns one strict gesture into a generous supper: drain the sautéing oil, then let pilaff, capsicum, peas, and sausage finish beneath the bronzed bird, with grilled tomatoes ringing the platter.
Chef Juliette
Tarragon works twice in this poulet sauté: first infused into a clear, wine-bright gravy, then parboiled into green sprays for the wings, while butter and fond do the deeper work.
Chef Juliette
Pale butter-sautéed chicken, black truffle, and asparagus meet a coral-ivory sauce of cream, Béchamel, and crayfish butter, a precise lesson in gentle heat and finishing off the fire.
Chef Juliette
A pale, butter-soft sauté of chicken and parboiled fennel, gathered under chicken-rich Mornay and glazed to a bubbling gold, proves that managing tenderness before browning is sometimes the finer discipline.
Chef Juliette
Butter-bronzed chicken meets the fermière garnish of carrot, turnip, celery, onion, and diced ham, all finished in one cocotte with just enough veal jus to gather the fond.
Chef Juliette
Golden chicken and a taut white-wine pan sauce teach the grammar of sauté: build the fond in butter, give it body with veal gravy and half-glaze, then finish the fines herbes off the fire.
Chef Juliette
Butter-browned chicken, earthy morels, crisp bacon, and golden potato dice meet in one reduced white-wine sauce, a lesson in sautéing where every drop of mushroom liquor and every trace of fond belongs.
Chef Juliette
Poulet Sauté Gabrielle keeps its nerve and its colour pale: tender chicken under glossy mushroom Béchamel and cream, black truffle in fine strips, and crisp puff-pastry leaves around the platter.
Chef Juliette
Poulet Sauté Georgina turns butter-browned chicken, twelve new onions, mushrooms, Rhine wine, and cream into a generous supper, with chervil and tarragon added only after the reduction.
Chef Juliette
A pale, tender sauté where sweet paprika must bloom gently, never scorch: chicken, onion, tomato, and cream gathered inside a buttery tomato pilaff border for one generous weeknight table.
Chef Juliette
Poulet Sauté à l’Indienne wakes curry powder in hot oil, then lets coconut milk and velouté reduce around browned chicken into a close, golden sauce, with rice à l’Indienne alongside.
Chef Juliette
Butter-bronzed chicken and pearly crosnes finish together in one pan, then the veal-stock fond becomes a shining sauce mounted with cold butter: a quiet classical sauté built for four and served without fuss.
Chef Juliette
Poulet Sauté Jurassienne teaches the discipline of the pan: brown chicken in butter, fry fresh pork breast hard, pour off the excess fat, then let a light half-glaze carry every savory edge.
Chef Juliette
Chicken, potato, and artichoke browned as one butter-rich round, turned with conviction, lacquered with glace de viande, and ringed with crisp onion and green fried parsley.
Chef Juliette
Butter-browned chicken and finely sliced onions finish together before a short veal-gravy reduction gathers every bit of fond: Lyon's plainspoken weeknight lesson in timing, one pan, and no wasted flavor.
Chef Juliette
Oil-sautéed chicken in a glossy white-wine and tomato reduction, ringed with butter-fried heart croûtons, soft-yolked eggs, crayfish, mushrooms, and truffle: the full Marengo garnish, scaled for one home stove.
Chef Juliette
Butter-dipped, crumbed chicken cooked to bronze in clarified butter, set between grilled bacon and ringed with maize galettes and fried banana, with sharp horseradish cream alongside.
Chef Juliette
Garlic, green capsicum, and tomato meet browned chicken in olive oil, then white wine is reduced almost dry so the Marseillaise garnish coats every piece instead of pooling beneath it.
Chef Juliette
Poulet Sauté Mexicaine teaches the whole sauté grammar: brown chicken in oil, reduce white wine over the fond, finish with tomatéd veal gravy, then frame it with smoky peppers, mushrooms, and buttery tomato concassée.
Chef Juliette
Poulet Sauté Mireille (Mireille-style sautéed chicken) teaches the southern grammar of browning first, vegetables halfway, garlic late, then a clean reduction poured over the chicken with saffron rice kept proudly apart.
Chef Juliette
Butter-browned chicken and morels teach the classical sauté: colour first, finish covered, then swill the pan with brandy and mount the concentrated juices with cold butter.
Chef Juliette
Poulet Sauté Normande is chicken taught in two heats: butter first for bronze and fond, then russet apples and liqueur cider under a lid, until the bird is tender and the cooking juices gleam.
Chef Juliette
Parmentier teaches the honest sequence: colour the chicken, frizzle the potatoes in butter, finish both in the oven, then loosen the fond with white wine and veal gravy for a glossy pan sauce.
Chef Juliette
Butter-sautéed chicken, a white-wine and pale meat glaze, then beurre noisette at the last: Poulet Sauté Piémontaise teaches that timing, not complication, gives a short sauce its authority.
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