- 2 onions - 2 bell peppers - 2 cloves of garlic - 2 large tomatoes - 20 cl (200 ml) of wine - 2 chicken legs
- 1 rooster (about 3 kg), cut into pieces - 1 tablespoon of flour - 3 tablespoons of oil - 5 cl (50 ml) of cognac - 50 cl (500 ml) of veal stock - 1 tablespoon of pepper - 2 carrots, sliced - 1 onion, minced - 250 g of bacon bits - 1 bottle of full-bodied red wine - 250 g of button mushrooms - 2 cloves of garlic - 1 bouquet garni (herb bundle) - Salt - Pepper
- 4 chicken thighs - 1 onion, sliced - 2 tomatoes, peeled, seeded, and diced - 1 teaspoon of four-spice blend - 1 can of chickpeas - 2 cloves of garlic, minced - 1 teaspoon of paprika - 1 teaspoon of cinnamon - 1 teaspoon of cumin - 1 teaspoon of saffron - 1/2 teaspoon of ginger - 1 cup of boiling water with 2 chicken bouillon cubes - 1 lemon, peeled and roughly diced - 3 tablespoons of honey - 100 g of raisins - pepper - salt
- 250 g of Arborio rice for risotto - 2 chicken cutlets - 200 g of mushrooms - 1 shallot - 2 chicken bouillon cubes (1 liter) - 10 cl of semi-thick fresh cream (18 or 20% fat) - Parmesan - Salt, pepper
- Onions - Garlic - Coconut cream - Curry powder - Chicken drumsticks or thighs
