Sesame chicken, peas with turnips

I often buy a small chicken called poussin on the market because it is sufficient for two people. Here I first braised the chicken in butter and oil and then completed the cooking in the oven with tomatoes and sesame seed. I served it with peas and turnips cooked in a chicken stock and some green salad in a reference to the classic French pea recipe which I skipped because of the butter.

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My French oxtail soup

Here we have a culinary and national identity conundrum. Let’s start by saying that oxtail soup is a hearty winter dish using relatively cheap ingredients. Personally, I always associate oxtail soup with England, so my French version replaced the porto with a Banyuls and added some root vegetables that do not enter in the original recipe. But what is the original recipe?

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