Experience the simple beauties of France when traveling through the country sides. My 7 year old still remembers the fields of sunflowers while traveling along at 180 mph on the TGV.

Every year we have the fortune of spending time with family and friends in France, having married a French woman has provided me with countless opportunities to expand my knowledge and understanding of some of the greatest food and wine treasures the country offers. With family members dispersed throughout the country, I've experience first hand local specialties that have changed my appreciation and understanding of what so many americans will never appreciate when they sit down at the dinner table each day. Hopefully, you'll enjoy some the foods and experiences that I'll share periodically with you.

The Right Chicken!

It was almost 15 years ago now that I was first introduced to Poulet Roti avec Pomme Puree. Yes, I'm sure most of you have had roasted chicken and mashed potatoes, but how many of you have had Poulet de Bresse with Pomme de Terre?

You see, the chickens we eat here in the US are just not the same, they tend to be bland, over cooked and a tad stringy. The Poulet de Bresse is the super chicken of France. (To learn more about this special bird please <a href="http://en.wikipedia.org/wiki/Bresse_(chicken)">Click Here</a>. Once you've tried this specially raised bird, you may never feel the same about the good old American verision.

My mother in law was the first to introduce me to this super bird. She had prepared a boneless stuffed version she served cold for a buffet she put together when my wife took me to meet the family. I was amazed at the difference and completely sold on what a chicken was supposed to taste like.

Now I know you can't get this version in the US market today, but if you substitute a free range organic chicken, you will experience a more tender and juicier bird than the one the Perdue's of the world have been peddleing to comsumers.

So here is my first recipe that I would like to share with you, hopefully it will become a family favorite like it has in my household.

Roasted Chicken with Mashed Potatoes

Tie a 3-4 lb organic roaster chicken (salt and pepper the cavity) and brown on all sides in an enamel cast iron roasting oven (preferable le Creuset). Once brown, place in a very hot oven (450 F) for 10 minutes. After 10 minutes cut temperature back to 400 and continue to roast for 35 minutes. While Chicken is in the oven, peel about 2lbs of waxy yellow potatoes, dice and boil in salted water until soft. Drain cooked potatoes and let rest for a few minutes. Placed cooked potatoes in a ricer and rice them over the pot you used to cook them in. Place riced potatoes back on stove top and push them against the sides until you have a hole in the middle. Add about one cup of milk and two table spoons of butter in the center and heat slowly. Once the milk is warmed and butter has melted whisk until smooth. Add salt and pepper to taste and let stand covered until chicken is finished.

Once chicken has finished, removed from roasting vessel and let stand for 10 minutes. Carve chicken, serve with potatoes and juices of chicken in the pot.

This is not a hard dish to prepare, and you will only get better making it and adding your own twists with each preparation. If you like, you can always add a a bulb of garlic (separate cloves) in the roasting pan with the chicken and serve with the chicken. The garlic will caramelize and add a wonderful flavor to this dish.

What am I Drinking with This Dish

How about a nice Macon from the Bourgogne region of France. Steely, not full of oak and other flavors that make American chardonnays a bit to over powering.

Let me know what you think of this dish, its a simple classic.