Chicken Livers in Mushroom Port Sauce
Jacques Pépin turns chicken livers into a full-flavoured supper with mushrooms, port and dried cranberries.
Pâté de foies de volaille
Smooth chicken liver pâté, rich with butter and fragrant with Cognac, makes a generous spread for crisp baguette toast.
Pork Loin Tournedos with Cream and Calvados
Jacques Pépin serves browned pork loin chops with plump prunes and a generous coating of Calvados cream.
Poulet à l’Estragon
Chicken thighs and mushrooms simmer in a white-wine sauce that turns creamy with a final splash of cream.
Ricotta Dumplings with Red Pepper Sauce
Soft ricotta dumplings sit in a vivid red-pepper and tomato sauce, with Parmesan bringing a savoury finish and chives a fresh, oniony note.