Label
All
0
Clear all filters

Chicken with Red Onion Sauce

Poulet aux Oignons de Trébous

Rate this recipe

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in

By Paula Wolfert

Published 1987

  • About

In the french southwest, you will find many dishes—chicken, veal, tuna, or duck—smothered in onions; a residue, possibly, of Moorish influence, since so many Moroccan dishes are structured this way. A Gascon friend told me I could not leave this dish out because it is a typical “mother’s dish, ” as basic to Southwest cookery as beans and franks are to American.

I have spoken in the first introduction to this book of the role played by “Mother’s cooking” in Southwest France. Pierre V

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title