Poulet au fromage

Preparation info
  • [For


    • Difficulty


Appears in
Mourjou: The Life and Food of an Auvergne Village

By Peter Graham

Published 1999

  • About

This straightforward dish is also known as poulet bourbonnais. It is a speciality of the Bourbonnais region, the northernmost part of the Auvergne, which includes the fertile Limagne plain.


  • 90 g (3 oz) unsalted butter
  • 1 small onion, sliced


Heat 50 g (2 oz) of butter in a heavy casserole and cook the onion gently until it just begins to turn brown. Trim the chicken’s stomach cavity of all excess fat and wash it out. Sprinkle the bird in