Poularde à La Rennais

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By Joyce Goldstein

Published 1992

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This recipe for roast chicken with pork and prune stuffing is from Brittany. I borrowed the traditional prune and Armagnac combination from Gascony because I love how the stuffing tastes when perfumed by the Armagnac-soaked prunes. Roast potatoes are fine as an accompaniment. Green beans would be wonderful, too, but as their season is so brief, I’ve come to rely on the leafier greens such as Swiss chard or spinach.