Tourte de Poulet

Name: Tourte de Poulet (Chicken Pie)
Yield: Serves 4–6
Cuisine: France
Ingredients: butter; potato starch; broth; pepper; tomato paste; salt; oil; baby onions; flour; butter; chicken; liver; bacon; bay leaves; crumbled; thyme; white wine; cold water; arrowroot; onion; mixture; lard; salt; salt; eggs; egg

Chicken Pie

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

French Regional Cooking

By Anne Willan

Published 1981

About

Tourte de poulet is a kind of ‘coq au vin’ baked in pastry. Just before serving, a sauce made from the white wine marinade is poured into the pie to moisten it.

Ingredients

1.5-kg

chicken, with its liver

Europe
France
The Centre
Dinner
Mediterranean
Pie

Method

Marinate the chicken: cut it into 8 pieces*, discarding the skin. Put the chicken pieces and the liver into a dish and pour the white wine over them. Scatter the slices of onion, the bay leaf and the thyme over the chicken and sprinkle with a little salt and pepper. Sprinkle the oil on top and leave