Poulet de Saint-Astier

Chicken Stew

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

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

Method

  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