Poulet Biarritz

Name: Poulet Biarritz (Chicken in White Wine)
Cuisine: France
Ingredients: 1 teaspoon salt; 2 cups white wine; ¼ pound Bayonne or Prosciutto ham (in the piece); 2 teaspoons sugar; 4 carrots; 20 small white boiling onions, cleaned; ⅛ teaspoon pepper; 3 tablespoons Cognac; Beurre manié; 1 tablespoon Madeira; 2 cloves garlic, diced; Bouquet garni; ¼ teaspoon thyme; ½ cup chicken stock; ⅛ pound butter; ¼ cup olive oil; 1 tablespoon tomato paste; ¼ teaspoon dried tarragon

Chicken in White Wine

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

2 (3-pound) fryers
¼ cup olive oil
⅛

Europe
France
Main course
Gluten-free
Mediterranean

Method

Cut fryers into serving pieces. Brown in olive oil in skillet. When brown, drain off oil and add butter.
Cut ham into ¼-inch strips. Peel carrots, cut into chunks, and carve into round balls about the same size as the small boiling onions. Add ham and vegetables to the browned chicken.
Add remaining ingredients down to the beurre manié. Simmer for 1