Anne Willan

Poulet Braisé Tarnaise

Braised Chicken with Pork and Olive Stuffing

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

This recipe from the Tarn area of western Languedoc can also be made with guinea fowl. The stuffing should be coarse, with its ingredients cut to the size of small olives so that they do not bind together during cooking.

Ingredients

1.5-kg chicken with the giblets

Method

Make the stuffing: soak the olives in water for 1 hour; drain and pit them. Heat the oil in a frying pan and add the chicken gizzard and heart, with the ham, sausage and pork. Sauté over a medium fire for 5 minutes; then add the liver and sauté for another minute. Remove from the heat and mix with the garlic, olives and some pepper.

Stuff the chicken with the mixture, truss it and sprin