Poulet Biarritz

Chicken in White Wine

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 2 (3-pound) fryers
  • ¼ cup olive oil


  1. Cut fryers into serving pieces. Brown in olive oil in skillet. When brown, drain off oil and add butter.
  2. 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.
  3. Add remaining ingredients down to the beurre manié. Simmer for 1