Roast Chicken with Garlic and Foie Gras

The first time I ate this dish, I embarrassed myself. A lady friend and I were in France at the three-star restaurant Georges Blanc, long famous for its fine chicken dishes made with the local poulardes de Bresse. When the chicken arrived, it was a study in understatement, just a plain roast chicken on a platter, surrounded with a pale brown sauce that looked a little like milk chocolate. When the waiter asked which piece of the chicken we would each prefer, I blurted out, “I’aile!”— the br