This is a classic dish from Jura region in France. It is quite simple to make but the ingredients will set you back quite a bit, especially if you decide to use a Bresse chicken for complete Jurassic authenticity. The combination of vin jaune and morels is simply divine and there is no need whatsoever to become creative and try to "improve" this creation.
In January I made pork rillettes which turned out very nice. Here is my take on goose rillettes. In principle the preparation is very much the same, but the fact that an entire bird is used makes the procedure and the logistics a bit more difficult.
Here is a nice summery chicken dish in mediterranean style. Lemon is a great match for chicken, and caramelizing them adds another layer of flavour.
Cholent is a meat stew usually eaten on shabbat. It is prepared on Friday and simmered overnight so it can be eaten without breaking the "no cooking" (bishul) shabbat rule.
Poulet au vinaigre is on of the classic dishes of the cuisine of the French town of Lyon. I took Paul Bocuse's recipe for this dish as a base but instead of white wine vinegar I used Italian aceto balsamico.
Magret de canard séché is a classic and easy to make French charcuterie staple. All you need is a little patience.