Braised French Onion Chicken with Gruyère... This was the ultimate comfort food!!! Made one night and baked the next. Chicken was superbly tender and flavorful. Served with bread, but will make sure to toast it next time, and there will be a next time!
Beef Stew in Red Wine Sauce - For this beef stew, Jacques uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender and moist, and it makes an ideal stew. He does not use stock, demiglace or even water. He makes his stew strictly with a robust red wine. This rich, winey beef stew is always a hit with his chef friends.