Kristin Teig (Courtesy W. W. Norton & Company). Kristin Teig (Courtesy W. W. Norton & Company)
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Though the Benedictine Catholic monks at the Abbey of Saint-Wandrille in Normandy prepare the same recipes that the cooks have used for hundreds of years, they are not without their pleasures. Indeed, the classic dishes of northern France—including this cider-braised chicken recipe with bacon—are part of the monastery’s draw to visitors, and the Saint-Wandrille dining hall serves more than 36,000 meals per year. As shared by Jody Eddy in her book Elysian Kitchens, this dish is meant to be enjoyed right out of the pot at the table, just as it does at so many of the monks’ Sunday suppers.
Adapted from Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World’s Sacred Spaces. Copyright 2024 by Jody Eddy. Used with permission of the publisher, W.W. Norton & Company. All rights reserved.
Featured in “How Food Fuels Faith in Sacred Spaces Around the World” by Jessica Carbone.
Yield: 6 Cook Time: 1 hour Ingredients 6 bone-in, skin-on whole chicken legs (about 3½ lb.) Fine salt and
