Shakepot of Chicken in Creamed Wine of the Prince of Orange

Hochepot de Poule du Prince d’Orange

Preparation info

  • For


    • Difficulty


    • Ready in

      30 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

The extraordinary background of this historic dish, which is perfectly in season every month of the year. See also menu and wine suggestions. It is best when made with a boiling hen–an old bird with flesh full of flavor juices (as with aged beef)–but since they are less often available these days, the alternative is a fairly large roasting chicken.