Chicken with White Wine and Crème Fraîche
Wine-bar owner Pierre Jancou (who shares cooking duties with Ewen Lemoigne) is fanatical about ingredients: He gets his chicken from the same poultryman as Michelin-three-star Alain Passard. The chicken is first poached, then seared so the skin is golden and crispy. Plus: More Chicken Recipes
The chicken can be prepared through Step 2 and refrigerated overnight in the poaching liquid.
Sautéed salsify topped with toasted almonds.
The 15 natural-wine producers that Jancou champions are mostly unavailable in the United States, but some producers with similar philosophies are, like Jean-Paul Brun of Domaine des Terres Dorées in Beaujolais, whose Beaujolais Blanc is an ideal match for this luscious chicken dish.