French Chicken Stew
This dish dates back to the time of King Henry IV of France in the 16th century and is similar to our chicken stew. It involves placing a whole chicken in a large stew pot along with spices, carrots, celery, potatoes, and black pepper, and simmering it over low heat. When served, it is paired with strong mustard and pickles, or any white sauce made with fresh cream, similar to vegetable beef soup.
Duck Confit
Although a traditional dish eaten throughout France, it originally hails from Gascony in southwestern France. “Confit” means preserved, and this dish involves curing duck legs with salt and garlic, refrigerating them for at least 36 hours to preserve the duck’s flavor, then scraping off the excess salt, and roasting them in the oven. Even in the most ordinary Parisian restaurants, duck confit is not made too outrageously. It is a very basic yet famous French dish.
