Chicken with Dried and Fresh Mushrooms

Poulet à la roussillonnaise

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

The depth of flavour of this excellent dish depends on the quality of the chicken, on incorporating the mushroom soaking water and on the flavour of the tomatoes – it is also worth buying good quality dried ceps, as the cheap ones can be gritty and tough.

When buying poultry in France, the magic word to look for is fermière or fermier, meaning from a farm that cares about its poultry and raises it in a traditional way. If you can find a Chapon fermier or a Po