Jambonette de Volaille

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

This is a classic French dish and really is just a stuffed chicken leg. When totally finished, the shape resembles a small ham, which is where the name jambonette comes from. This recipe may look time-consuming, but it is very straightforward and worth every effort. The jambonette eats well with Braised Butter Beans Ratatouille, or Tomato and Onion Flavoured Gravy.<