This may be one of the most famous French dishes in the U.S., thanks to Julia Child’s book Mastering the Art of French Cooking. It was originally made with a rooster, but chicken is now more commonly used. It is cooked in a red wine sauce with bacon, butter, and beef stock. And it is ridiculously delicious.
What to drink : If you can, a pinot noir from Bourgogne. Otherwise an American pinot noir should do the trick.
For dessert : A chocolate mousse. Because, why not?
April 29, 2020