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Food for Thought: Why have I ignored French cooking?

Cheryl E. DeGroot
My results with French Cooking Academy's Hunter's Chicken

Even I had to laugh. After all my years in the kitchen I'd never had much interest in a cuisine on the very short list of world's greatest. Then a YouTube video from the French Cooking Academy made me a believer.

The video I happened upon was for Poulet saute chasseur – Hunter's chicken. It looked so good and like so much fun to make that I had to try it.

As you'll see in therecipe, it's just braised chicken with mushrooms in a reinforced chicken stock with white wine and brandy. It took most of the day to make, but only about half that was hands-on time.


Well, I'm sold. I'll be getting deeper into French cooking by way of Stephane and the French Cooking Academy. On the list for next time: His hearty cabbage and bacon soup.


Once Nancy Leson stopped laughing about my belated discovery of la cuisine Française, she told me how she'd recently made  a Molly Stevens recipe, Yankee Pot Roast, another braised dish.

Credit Nancy Leson / KNKX
Nance threw in some mushrooms, too.

With cooler, wetter weather on the way, we're both looking forward to fall and winter cooking from both sides of the Atlantic.


"If you're afraid of butter, use cream.” – Julia Child


Dick Stein joined KNKX in January 1992. He retired in 2020 after three decades on air. During his storied radio career, he hosted the morning jazz show, co-hosted and produced "Food for Thought" with Nancy Leson and wrote and directed the Jimmy Jazzoid live radio musical comedies and 100 episodes of Jazz Kitchen.