Chicken with Garlic and Anchovies

Poulet a la languedocienne

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

You can still hear cockerels crowing in most Languedoc villages, although the young people are less keen on keeping rabbits and poultry than their grandparents. This simple recipe would originally have included the whole chicken, cut in eight pieces, but you can make it with just the legs as the breasts tend to get a bit dry in the oven. I have added a small quantity of cream to the rather short jus, but it is also good without.