Home > Magazine Archives > April 30, 2012 Issue > Features
Chicken Breast, Carrots and Corsican Red
Chef Jason Franey, Canlis, Seattle
Owen Dugan
Issue: April 30, 2012
Chef Jason Franey (of Canlis in Seattle) dish is a simpler version of a guinea hen course on his tasting menu that requires triple the ingredients and the prep. The concept and basic techniques are the same however. Wine Spectator's Owen Dugan explains.
For the full article, check out the new issue of Wine Spectator, on newsstands March 27, 2012.
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