Poulet de Saint-Astier

Chicken Stew

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  1. Sprinkle chicken thighs with salt and pepper to season. Sauté in olive oil until browned. Add Armagnac and set ablaze.
  2. 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