Les quarts de poulet braisés

Braised chicken thighs and drumsticks

Preparation info
  • Serves


    • Difficulty


Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

Because the thighs and drumsticks of chicken (so much juicier and tastier than the much-vaunted breasts) are so easy to find commercially, there are many variations on how to cook them separately from the rest of the bird. This example does not call for cream but retains the mushrooms. It is one of the many recipes in this book that call for a pan with a tight-fitting lid, indispensable kitchen equipment in the South-West.