Poulet au Currie

Name: Poulet au Currie (Curried Chicken)
Cuisine: France
Ingredients: 2 tablespoons flour; 4 firm apples; ⅛ teaspoon dried thyme; Bouquet garni; Dash of pepper; Salt; Chopped parsley; 2 tablespoons sherry; 2 tablespoons sugar; 4 tablespoons crème fraîche or whipping cream; Beurre manié; 3 tablespoons Cognac; ⅛ pound butter; 4 tablespoons flour; 1 cup white wine; 2 cups chicken stock; ¼ pound butter; 3 large onions; 4 garlic cloves, minced; 1 tablespoon curry powder

Curried Chicken

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

2 (3-pound) fryers, cut up
¼ pound butter
3

Europe
France
Main course
Mediterranean
Spicy

Method

Sauté chicken in ¼ pound butter until browned. Place on a platter. Peel and cut each onion into 12 wedges, letting the root core hold the onion layers together. Add to pan and cook about 5 minutes. Add garlic and immediately stir in the curry powder and then the