results for "french"
Main Course (6)
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?!
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
This adaptation of a recipe from Richard Olney's The French Menu Cookbook can also be made with goose liver.
This dish is pure decadence: truffles are gently tucked under the skin of a chicken, then roasted to release their intense flavor.
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.