Jacques Pépin Poulets & Légumes: My Favorite Chicken & Vegetable Recipes

Artichoke Hearts and Peas

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Artichoke Hearts with Tarragon and Mushrooms

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Asparagus in Mustard Sauce

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Asparagus Topped with Bread Crumbs and Egg

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Baby Artichokes with Anchovies

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Baked Chicken with Herb Crust

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Baker's Wife Potatoes

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Basic Brown Sauce

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Braised Endive

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Broiled Maple Sweet Potatoes

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Caluiflower au Gratin

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Caluiflower Saute a Cru

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Caramelized Tomatoes Provencal

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Carrots with Chives

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Cauliflower a la Polonaise

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Chicken African-Style with Couscous

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Chicken and Rice with Cumin and Cilantro

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Chicken Bouillabaisse

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Chicken Breasts with Chervil Mousse

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Chicken Chasseur

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Chicken Diable

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Chicken Jardiniere

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Chicken Mayonnaise

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Chicken Supremes with Tapenade and Mushroom Sauce

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Chicken Tonnato

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Chicken with Cognac Sauce

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Chicken with Saffron Rice

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Chickn Breasts with Garlic and Parsley

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Classic Ratatouille

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Corn and Shallots with Sun-Dried Tomatoes

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Crispy Corn Pancakes

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Crusty Chicken Thighs with Mushroom Sauce

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Cucumbers in Cream

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Eggplant Chinois

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Egplant and Tomato Gratin

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Fluffy Mashed Potatoes

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Fricassee of Brussels sprouts and Bacon

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Fried Eggplant Fans

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Glazed Carrots with Olives

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Green Beans with Mustard and Cream Dressing

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Grilled Chicken Tenders with Chimichurri

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Grilled Chicken with Cabbage Anchoiade

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Grilled Chicken with Herb Sauce

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Grilled Chicken with Tarragon Butter

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Leeks with Tomatoes and Olive Oil

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Normandy Chicken Fricasee

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Peas a la Francaise

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Peas and Fennel with Lardons

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Peas with Basil

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Peking Style Chicken

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Potato Gratin with Cream

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Potatoes Rachael Ray

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Poulet a la Creme

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Pquant Steamed Broccoli with Lemon Sauce

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Pumpkin Gratin

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Quick Coq au Vin

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Roast Chicken

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Roast Split Chicken with Mustard Crust

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Roast Stuffed Cornish Hens

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Sauteed Haricots Verts and Shallots

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Sauteed Potatoes with Parsley and Garlic

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Sliced Tomato Gratin

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Small Potatoes in Olive Oil

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Spicy Chicken Breasts

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Stuffed Tomatoes

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Sweet-and-Spicy Curried Chicken

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Velvet Spinach

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Wild Mushroom Toasts

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