This french classic is the perfect dinner for a cold evening. There are many versions of this dish, but essentially in its classic preparation, it begins with “lardons,” I used pancetta, but bacon would work well add chicken, some lovely baby carrots, pearl onions , shallots and garlic. I added a little cognac to my recipe borrowing from Ina Garten. It’s a lovely and simple preparation that is worthy of its classic status. You can make this meal ahead and letting it sit only enhances the flavors.

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