Bourride of Chicken

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

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

Europe
France
Main course
Gluten-free
Provence
Mediterranean

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