21 fall chicken recipes that will make you fall in love

How to avoid having chicken that is too dry?

Cooking chicken breasts saves our time in the kitchen on weeknights when we don’t have too much time on our hands. In addition to being quick to cook, they are very good both grilled and in sauce. The only problem is that they tend to get dry if you just toss them unceremoniously into a pan. The ideal is to marinate your meat beforehand, sear it in the pan on both sides in order to color it (the famous Maillard reaction) and put it in the oven so that its flesh cooks slowly. You will then obtain tender and juicy chicken. If it’s a whole chicken, the trick for a moist chicken is to add a little Swiss cheese or Greek yogurt. You can also make a marinade by adding mustard, thyme and lemon. Thanks to its creamy texture, the dairy product tenderizes the chicken flesh by impregnating it during cooking. You will see that when cutting the chicken will cut like butter.

If you choose not to marinade, always let your meat rest after cooking. Whether it’s cubes of pan-fried breasts or a roast chicken, take out the meat, cover with a sheet of aluminum foil and wait at least 10 minutes (for a whole chicken). This way, the juice is distributed throughout the flesh and does not escape when cutting.

The infinitely adaptable chicken

In a Moroccan tagine, in a Chinese broth, an Indian curry, or with Japanese noodles, chicken travels to the four corners of the world. It is renowned for its quick and easy cooking but above all for its protein content. The most gourmands like it when it is boneless then fried with a little salsa sauce. Also, when we entertain, the roast chicken accompanied by fries always excites everyone. Especially in autumn, a season when we need comfort during gray and cold days. At this game, we love the chicken paupiettes with chard or the Normandy-style free-range chicken.

The autumn combo

Also good on skewers seasoned with autumn spices, roasted in the oven with vegetables or served in a creamy sauce, the key is to adapt the chicken to the season. It’s hard not to think of the star of autumn present on all our plates: mushrooms. These go very well with chicken with crème fraîche or pan-fried. For those with a sweet tooth, let yourself be tempted by our poultry supremes with morels and vin jaune. If you have people over, we suggest you opt for a mushroom, chicken and vegetable pie. The advantage with the chicken and mushroom combo is that they cook very quickly and are easily garnished.