Chicken Thighs with Pineau De Charentes

Cuisses de Volaille au Pineau

Preparation info
  • Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

Here’s a succulent, easy-to-prepare chicken dish from the Cognac region, the “greater” French Southwest, that combines the earthiness of bolete mushrooms with the fruity, floral taste and aroma of the distilled white liqueur Pineau des Charentes. According to legend, Pineau was “discovered” in the sixteenth century when a vintner accidentally added grape must into a barrel containing eau-de-vie made from Cognac.

The sauce here is “short, ” meaning there isn’t much of it, but it’s st