Travel Europe French Main Courses By Food & Wine Editors Updated on February 12, 2019 Share Tweet Pin Email Trending Videos Photo: Photo © Frances Janisch Classic French main courses, from Bouillabaisse to Duck à l'Orange. Don't forget the tools you need to cook a classic French meal. 01 of 10 Lyon-Style Chicken with Vinegar Sauce © Con Poulos When chef April Bloomfield tried a classic version of vinegar chicken in Lyon, she wished it was tangier. So, back home, she adds a hefty amount of Banyuls wine vinegar to the sauce. "I love the way the vinegar froths up when you add it to the pan," says Bloomfield, who finishes the chicken in the sauce to infuse it with extra flavor. More Delicious French Dishes Go to Recipe 02 of 10 Marseille-Style Shrimp Stew Johnny Valiant Large shrimp make this a knife-and-fork stew. Melissa Clark spreads a garlicky French rouille on toasts for dipping in the stew. Wine Pairings for Seafood Dishes Go to Recipe 03 of 10 Duck à l'Orange © CON POULOS Because a single duck rarely has enough meat to feed more than two or three people, Jacques Pépin prepares two ducks side by side when serving this classic dish to guests. And because he's roasting whole ducks, he cooks them until they're well done, which results in the crispiest skin and best flavor. Dishes from the French Masters Go to Recipe 04 of 10 Chicken Dijon © Johnny Valiant Melissa Clark's favorite part of the chicken is the drumstick, because it's juicy and easy to brown. She likes using only drumsticks in this mustardy stew—thickened with tangy crème fraîche—so that all the meat cooks at the same rate. Go to Recipe 05 of 10 Crispy Monkfish with Capers © Frances Janisch This is Daniel Boulud's take on Wiener schnitzel, a breaded and fried veal cutlet. He lightens the dish by making it with thinly pounded monkfish fillets, breaded on only one side. He serves it with a mix of asparagus, zucchini and butternut squash. More Great Seafood Recipes Go to Recipe 06 of 10 Toulouse-Style Cassoulet Tina Rupp Although there are innumerable versions of cassoulet, most are based on a stew of white beans and various forms of pork. The dish gets its name from the pot it's traditionally baked in, the cassole, which is often shaped like a wide inverted cone to insure the greatest amount of luscious crust. This version includes duck confit and the French garlic sausages that are a specialty of Toulouse. Fantastic French Dishes Go to Recipe 07 of 10 Chicken in Red Wine Vinegar For Paula Wolfert, this rustic Lyonnais dish is comfort food. Slow cooking transforms red wine vinegar, tomato, shallots, garlic and a touch of honey into a perfectly balanced sauce for chicken. Go to Recipe 08 of 10 Bouillabaisse © Tina Rupp When Cathal Armstrong was growing up in Ireland, his father (a travel agent and avid cook) made all kinds of Spanish and French dishes, including a great bouillabaisse. Now Armstrong serves his own phenomenal bouillabaisse, packed with shrimp, mussels, clams and monkfish. Go to Recipe 09 of 10 Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce Kirsten Strecker Chef Debra Whiting loves the fresh goat cheese from the local Lively Run Dairy so much that she always works it into her dinner menu. Here, she mixes the cheese with apple, sausage and greens, then stuffs it inside a bacon-wrapped pork tenderloin. To balance the richness of the cheese, look for a wine with good acidity, like a dry or semi-dry New York Riesling. Go to Recipe 10 of 10 Red Snapper with Citrus and Fennel Salad Photo © Frances Janisch Daniel Boulud broils snapper right on dinner plates, topping the fish with citrus, diced jalapeño and bell peppers. A simple radish-fennel salad goes alongside. An easier way is to broil the snapper on a baking sheet, then serve it with a salad that combines all the bright, crisp flavors of the original dish: fennel, radishes, bell pepper, citrus and jalapeño. Amazing Fish Dishes Go to Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit