Poulet Bellevue

Original recipe by: Leslie Brenner

“C’est quoi ce plat?” said Thierry recently when I made this –– what’s this dish called? And then: “C’est bon!”

It’s a sheet-pan chicken situation of my own invention, so it didn’t really have a proper name. But it eats very French, thanks to its vegetable garniture: Savoy cabbage whose frilly edges get prettily charred; champignons (mushrooms) that roast to meltiness and seem to create their own sauce; and turnips that taste like the French countryside.

Because I developed it in our kitchen on Buena Vista Street, I’m calling it Poulet Bellevue (Belle Vue means Buena Vista, which of course means Nice View).

The secret to the dish is massaging the Savoy cabbage with a mixture of olive oil, mushroom powder and soy sauce, which lets it roast beautifully and adds umami that tastes more French than Asian.

To make the mushroom powder, roughly chop about 1 ounce (28 grams) dried shiitakes and p…