Name: Bourride of Chicken
Yield: Serves 4
Cuisine: France
Ingredients: salt; 150 ml/¼ pint dry white wine; 1 bay leaf; 2 sprigs of marjoram; 2 sprigs of thyme; ¼ teaspoon saffron filaments; 4 strips of orange zest; 1.25 kg/2½ lb chicken, skinned and quartered; 2 cloves of garlic, finely chopped; 1 × 200 g/7 oz can tomatoes, drained and chopped; 225 g/8 oz onions, sliced; 225 g/8 oz carrots, sliced; freshly ground black pepper; 4 tablespoons aïoli; chopped parsley; croûtons fried in olive oil, to serve; 350 g/12 oz leeks, well washed; 3 tablespoons oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

The original Provencal bourride is a fish stew enriched at the last moment with garlicky aïoli. It is the same final touch that confers upon this chicken stew both its name and its marvellous flavour.

Ingredients

350 g/12 oz leeks, well washed
3 tablespoons oil

Method

Trim the green from the leeks, leaving just the white parts – you should have about 225 g/8 oz – and slice. Heat the oil in a flameproof casserole and sweat the leeks, carrots and onions for 5 minute

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Ingredients

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