The everyday bird

Chicken

Roasted, poached, braised — the protein that anchors weeknights and still earns a place on the dinner-party table when treated right.

3 recipes

Chicken and Mushroom Fiori with Sauce Poulet au Vin Jaune

Rose-shaped filled pasta stuffed with braised chicken and mushroom duxelles, served in a glossy pool of vin jaune cream sauce with morels. A tasting-menu plate that leans hard on classic Jura technique.

Fennel Roasted Chicken with Brown Butter Sherry Vinaigrette and Carrot Miso Purée

Bone-in chicken breast roasted over caramelised fennel, sliced over a silky carrot-miso purée, and finished with a warm brown butter and sherry vinaigrette. A restaurant-style plate that comes together in a single evening.

Guajillo and Mixed Nut Mole with Roasted Chicken

Tender roasted chicken breast topped with a crunchy toasted-nut crust, laid on a bed of garlicky kale, and served over a silky guajillo and mixed-nut mole. A restaurant-level plate that demystifies mole for the home cook.