Bourride of Chicken

Preparation info

  • Serves


    • Difficulty


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.


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


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