Poached Chicken Breast, Auvergne Style

Le Blanc de Poulet Farci Comme en Auvergne

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By Paula Wolfert

Published 1987

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I think this is one of the gastronomic gems of the French Southwest—a poached chicken breast protected during slow cooking by a thick coating of herbal stuffing, all wrapped in cabbage leaves. The stuffing is exceptionally light because the moistened bread is mashed by hand with a fork instead of being pulverized in a food processor. Its wonderful aromatic flavor comes from the combination of Swiss chard and fresh herbs. Do not grind the greens in your food processor; instead, cut them with