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Let’s Remember Paris with a Classic: Poulet Frites

January 12, 2010

Kyung himself took this picture in his kitchen.

Here’s a perfect example of how Michael’s does classic French bistro food. This plate of chicken and frites will have you dreaming of a night in Paris.

To begin, we take the highest-quality free-range chicken from Murray’s Farm in Pennsylvania. It’s absolutely natural and always free from hormones and antibiotics. We marinate this incredible bird in butter, marjoram, garlic, thyme, and fresh lemon juice and then roast it in a perfectly preheated oven.

The simple result of all this care: a perfectly roasted chicken, with crispy golden-brown skin enclosing juicy, tender, flavorful meat. We nest a portion of the cooked bird in a puddle of natural chicken jus, accompanied by simply sautéed spinach and, of course, the fried potatoes. Follow with anyone of Amanda Moreno‘s sumptuous offerings this season and you have the perfect meal to chase away winter’s chill.

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