Betel Leaf Pot Roast Chicken
Sometime in my early 20s, I went to Paris to strengthen my French and my character. I’m not sure what prompted this — probably something I read — but I woke up one morning and realized that I’d never lived alone. I’d lived with my parents, had roommates briefly and then bang – All Alone. All of a sudden this seemed like a shortcoming in need of immediate attention. I’m certain that’s why I followed a stranger home for dinner.
The older woman said she’d seen me writing notes in a cafe and noticed that they were in English. She invited me to her home that evening because she thought it would be nice for me to meet her niece, who wanted to go to India. I thought it would be nice not to eat by myself again.
I don’t remember Madame’s name or anything about her niece, but I’ll never forget the apartment, partly for the views of the Seine, but primarily as the highlight of the evening was the chicken. It’s what I remember best and most of all.
This thanksgiving I’ve tweaked her authentic style with Indian betel leaves for a classic pot roast for 2.
J A S O N
Gourmet Cooking Made Easy