IF YOU’RE WORRIED ABOUT YOUR CHOLESTEROL, DON’T READ THIS RECIPE. GEORGE BLANC INVENTED THE DISH FOR A G-7 CONFERENCE AND ADDED IT TO THE MENU AT HIS 3-STAR MICHELIN RESTAURANT IN VONNAS. SMALL WONDER. LYNN ORDERED IT FOR LUNCH AND SHE’S BEEN TALKING ABOUT IT EVER SINCE. GEORGE BLANC, WHO LEARNED TO COOK FROM HIS MOM MADE HIS BONES TRANSFORMING BURGUNDIAN CLASSICS INTO HAUTE CUISINE. G-7 CHICKEN IS NOT DIFFICULT TO MAKE. MY VERSION IS PROBABLY LESS REFINED THAN THE ORIGINAL, BUT IT’S CLOSE ENOUGH. BASICALLY, YOU PAN COOK CHICKEN LEGS AND THIGHS (YOU’LL HAVE TO SUBSTITUTE KENDOR FARMS CHICKEN FOR POULET DE BRESSE), THEN BRAISE THEM ON TOP OF THE STOVE IN MANY CLOVES OF GARLIC, CHAMPAGNE AND CREME FRAICHE. THE SAUCE IS PUREED AND REDUCED. FOR THE FINAL TOUCH OF HEART-CLOGGING RICHNESS, YOU STIR IN SOME MINCED FRESH FOIE GRAS ET VOILA! BELIEVE ME, IT’S A GREAT WAY TO DIE.
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