Poussins Farcis

Small Chickens Stuffed with Olives

Preparation info

  • 4

    • Difficulty


Appears in

A Table in Provence

A Table in Provence

By Leslie Forbes

Published 1987

  • About

Nyons olives are bluish-black, with large stones compared to the amount of flesh. Their taste is surpassed only by those from Beaumes-de-Venise, whose olive oil Alain Fert considers to be the best in Provence, not only because of the way it is made, but because the olives from that town are the best. Both are really too good for anything but eating straight out of the bowl. For the following recipe one Nyons olive vendor recommends using any ordinary meaty black olives, well drained and sto