In his book "Between Bites", James Villas recounts a life driven by "a passion for fine cuisine and the good life." His tenure as food writer for Town and Country magazine spanned the explosion of interest in all things gastronomical from the late seventies onward. During a stint at a restaurant, James Villas recounts the classic dish Chicken Pojarski being prepared. It is a classic dish, usually done with veal. The story goes that an innkeeper named Pojarski, created the dish which was a favorite of the Czar.
I was inspired to layer the farce with a slice of cooked foie gras and serve it with a truffle-Madeira sauce. The breading is done with brioche.
I was inspired to layer the farce with a slice of cooked foie gras and serve it with a truffle-Madeira sauce. The breading is done with brioche.
Chicken Pojarski
Tastefully yours®
Chef Michael Hutchings
