Chicken with Garlic Pearls in Sauternes

Poulet aux Perles d’Ail Doux et au Sauternes

Preparation info
  • Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

The original way to prepare this old Gascon dish is to rub a tasty barnyard hen with garlic and then stuff it with many garlic cloves. The hen is then cooked slowly so that the cloves become soft but do not lose their shape. Later the pan is deglazed with Sauternes, which has a high concentration of sugar, and the garlic cloves are pulled out and left to caramelize in the pan juices. The following recipe is a sophisticated adaptation conceived by