Recipe: Chicken with Garlic

Historically it's a Lyon classic, a region where butter and poultry go together naturally for centuries. It's more of a fall and winter dish when farm chickens are at their best. Garlic grows year-round but it's harvested fresh between June and September with the sweetest flavour. Fresh butter also needs well-fed cows, so it's better October to April. For wine, you can go light without worry: a Beaujolais village works fine, a Côtes du Rhône white too. If you prefer something richer, try a Saint-Joseph or even a Condrieu. The acidity from the white wine in the sauce pairs naturally with the poultry and sweet garlic. For sides, the most classic is plain English-style potatoes, just water and salt. Otherwise steamed basmati rice or sautéed potatoes work. Don't forget fresh chopped parsley at the very end, it brings everything together.