Chicken with Red Onion Sauce

Poulet aux Oignons de Trébous

Preparation info
  • Serves


    • Difficulty


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