Frogs’ legs provençale
The French eat, literally, tons of frogs’ legs a year and Asians much, much more, but they have never really caught on in the U.S. If you find yourself with a few pairs, provençale is the way to go: a simple sauté in oil, garlic, onion, and, perhaps, a little tomato.
Chicken divan is a classy name — and many casseroles have them–for a 1950s style dish built around canned cream soup. In this case chicken and cheese are the supported ingredients. This, or something similar, is still made regularly in many households, but it is rarely called divan.
The original chicken Marengo is a French dish of chicken cooked with garlic, tomato, eggs, and crawfish. Chicken Marengo in America has kept the fancy name, but recipes have generally let go of the eggs and crawfish.
Chicken à la king
À la king simply means served with a mushroom and pepper cream sauce. Chicken à la king is not generally restaurant fare because of its homely, made-with-canned soup image. It is a versatile family dinner, however: serve it on rice, noodles, or biscuits; and if you don’t have chicken, tuna is just as good.
Chicken Cordon Bleu
Once a popular cook-at-home, gourmet dish, cordon bleu (“blue ribbon” in France) is a style of cooking that started showing up in cookbooks in the 1950’s, whereby meat is stuffed with another meat and cheese, then breaded and fried or baked. The chicken variety is stuffed with ham.
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