Poulet à la Forestière is a classic French preparation of browned chicken served with mushrooms, salt pork or bacon. The name forestière—“of the forest”—refers to the mushrooms that define the dish.
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Sometimes the simplest recipes can be the best. A roasted chicken on a bed of vegetables is a miraculous thing. It’s a common French country dish and yields a moist and tender crispy chicken.
And as an added benefit you can use the chicken carcass to make a superior stock when you’ve finished.
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This Steak au Poivre is one of my absolute favorites, as it combines the wonderful flavor of beef, with the perfect compliment of copious amounts of cracked black pepper.
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