Name: Chicken in a Spiced Broth
Yield: Serves 4
Cuisine: France
Ingredients: 4 egg yolks; 2 tablespoons (15 g) Fragrant Spice Powder; Salt, if needed; 5 ounces (140 g) slab bacon, cut into lardons; 2 cups (500 ml) chicken broth, more if needed; 1 cup (250 ml) medium-dry white wine; 1 cup (250 ml) verjuice; 1 chicken (3 to 4 pounds or 1.35 to 1.5 kg), quartered; 1 medium bunch parsley (about 2 ounces or 60 g); 1 tablespoon (15 g) lard

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cookbook Library

By Anne Willan

Published 2012

About

Ingredients

5 ounces (140 g) slab bacon, cut into lardons
2 cups (

Method

In a shallow saucepan, combine the bacon, broth, wine, and verjuice and bring to a boil. Add the chicken pieces, pushing them below the surface of the liquid. Add more broth if needed to immerse them. Cover and simmer, skimming away any foam from time to time, until the chicken is very tender, about 1 hour. The meat should be almost falling from the bone. Using a wire skimmer, remove the chicke

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Chicken in a Spiced Broth

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of