100 Favorite Dishes: No. 4, The Lynn on Bryant's Chicken Grand-Mère

Humble, perfect, homey roast chicken -- better than Grandma used to make

Humble, perfect, homey roast chicken -- better than Grandma used to make

As a countdown to the Best of the Twin Cities 2014, coming April 16, the Hot Dish has been serving up 100 of our favorite local dishes. Now it's time to grab your tickets to the Best of the Twin Cities party on April 24 at Muse. Enjoy complimentary samples from some of the city's best eateries, drink specials, live music, and more. Click here to purchase, and we'll see you there! 

When a plate of foie gras and heritage breed chicharron arrives at your table, it's easy to deduce that the cook might just be showing off a bit. But the trick to great cooking, whether in the home kitchen or at a restaurant, is to take humble ingredients and cook them well. This is exactly what Peter Ireland is doing with his Chicken Grand-Mère at the Lynn on Bryant.

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Prepared with the loving care of a grandmother, this dish is composed of simple ingredients: chicken and root vegetables. The salt-and-peppered crusty skin acts as a fatty little shroud around the succulent meat, retaining every drop of those wonderful juices. The mashed potatoes beneath are creamy, swirled with a generous amount of butter, and the vegetables retain just enough satisfying crunch.

Each bite recalls childhood, hearth, and home. While it is a seemingly simple dish, the Chicken Grand-Mère's flavors are subtle perfection.

No. 40: Crema's affogato
No. 39: Broders' quadrucci con pollo

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