Poulet de Saint-Astier

Name: Poulet de Saint-Astier (Chicken Stew)
Cuisine: French
Ingredients: 1 cup diced, smoked ham (or Canadian bacon); 6 whole canned plum tomatoes; 2 tablespoons Madeira; 1 cup white wine; 1 onion, diced; 1 clove garlic, minced; 2 tablespoons Armagnac, or Cognac; Salt and pepper to season; Olive oil; 12 chicken thighs; 1 green pepper, cut in strips; 2 cups sliced mushrooms; 1 tablespoon minced parsley

Chicken Stew

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

12 chicken thighs
Salt and pepper to season
Olive oil
2 tablespoons

Europe
France
Mediterranean
Gascony
Gluten-free

Method

Sprinkle chicken thighs with salt and pepper to season. Sauté in olive oil until browned. Add Armagnac and set ablaze.
Add onions, garlic, green peppers, mushrooms, and ham. Mash plum tomatoes with a fork and discard the hard stem area. Add wine, cover, and simmer 1 hour, or until chicken is tender. Add Madeira and Armagnac and cook 10 minutes with the lid of