Chicken with Shallots and Apples

This is a gorgeous and very simple recipe that you can make for a cozy family dinner, or even when the boss comes over. It’s impressive and deeply flavorful, dramatic to present, delicious to enjoy!

ASTUCE: I suggest stuffing the chicken with either an orange or two clementines, but you don’t have to. I love the slight additional flavor they add, and their juice squeezed over the chicken right before serving, but I promise this dish is fabulous without them too. The vinegar poured over the chicken adds a touch of welcome acidity to the sauce and crisps up the skin too.

Marmite Dieppoise

fish stew

SPECIAL EQUIPMENT: large, heavy saucepan
PREPARATION TIME: 30 minutes
DIFFICULTY LEVEL: simple but requires attention

HANGAR STEAK WITH HORSERADISH SAUCE

Onglet, or hanger steak, is a very special cut of beef, highly regarded here because of its flavor and tender, slightly elastic texture. It is considered an organ meat, in part because it is so perishable, and it requires quick, brief grilling so that the exterior is deep golden and almost crisp, and the interior is juicy and red. The horseradish is a spicy counterpoint, and altogether it goes perfectly with a rich yet smooth Bordeaux Supérieure, such as a Chateau Panchille.

ASTUCE: hangar steak is best served rare because it stays tender that way but as always, this depends on your taste. Also, the weight called for is hangar steak trimmed of any nerve tissue (most likely the way you will purchase it). I cut the hangar steak in half, lengthwise, because I find it much easier to handle than one long, narrow steak. Finally, don’t let the instructions for tying the hangar steak intimidate you – just cut pieces of string, slip them under the steak and tie a bow if you have to, or a quick little knot. Simple.

SPECIAL EQUIPMENT: kitchen twine, tongs, cutting board
PREPARATION AND GRILLING TIME: 25-30 minutes, if preparing the White Sauce, and depending on how rare you like your steak; 10 minutes maximum if the White Sauce is already prepared.
DIFFICULTY LEVEL: moderate

KURI SQUASH WITH CONFIT OF SHALLOTS

If you can’t find kuri squash, use another of your favorites – butternut, hubbard, even pumpkin.  Kuri squash doesn’t need to be peeled.  This dish makes a fine first course, or a side-dish.  You can turn this into a main dish by sprinkling it with fried bacon, or putting a poached egg on top.