Take the classic French dish (Steak Frites) and make it with chicken instead. It's just as good and I might even argue even better with chicken quarters. The gravy and sautéed spinach can be omitted to save time and simplify the dish.

Make the gravy. In a saucepan, heat up 2 tbsp of butter and 2 tbsp of flour over medium-low heat to make a roux. For this dish, we want a dark gravy. Continuously stir the roux until you have a milk chocolate color then deglaze the saucepan with a heavy splash of dry sherry then add 1 cup of chicken stock. Cover and set aside the thicken.

Prep the frites. Cut organic russet potatoes (skin on) into sticks. Rinse the potato sticks well until the water runs clear then soak in hot water for 15 minutes. Finish the frites while the chicken is in the oven (see step 4). Preheat an air fryer to 350 and toss the potato sticks in avocado oil and cook for 10 minutes, tossing frequently. After 10 minutes, remove and lightly season with salt and place back into the air fryer at 400 for another 10-12 minutes until desired crispiness.

Roast the chicken quarters. Preheat the oven to 450 degrees. Pat the chicken quarters dry with clean paper towels then drizzle with olive oil and season with poultry seasoning. Heat a cast iron skillet over medium-high heat and add 1 tbsp of olive oil. Sear the chicken, skin side down, in the pan for 4-6 minutes until the skin is golden brown. The chicken skin will release itself from the pan once it is ready to flip.

Finish the chicken quarters. Once the chicken has been flipped add 2 tbsp of butter, 4-6 garlic cloves, and fresh sprigs of rosemary and thyme to the skillet. Continue to cook in the oven for 15 minutes until the internal temperature reaches 160 degrees. Remove and allow to cool and rest for 10 minutes before serving. While the chicken is cooling, quickly sauté a large handful of spinach in a non-stick pan until wilted.

Plate a chicken quarter on top of the sauteed spinach with the gravy on the bottom and a large serving of frites.