Poule aux Olives Vertes

Chicken with Green Olives

Preparation info
  • 6

    • Difficulty


Appears in
A Table in Provence

By Leslie Forbes

Published 1987

  • About

If many of Denise’s recipes seem to be slow-cooked ones, there is a good reason. They date from the days when her family worked in the vineyards picking grapes, & these one-pot dishes could be left by the fire all day, to simmer gently & imbibe the perfumes of wine & herbs.


  • 4 ½ lb/2 kg boiling fowl
  • salt & pepper
  • olive oil


Cut the chicken in 6 pieces. Season with salt & pepper & brown on all sides in oil in a heavy - based frying pan. Lower the heat and add the onion, cooking until pale golden. Pour the cognac over the chicken, light it, and when the flame dies down, transfer everything to a large flame - proof