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Poulet Braisé
Braised Chicken
Appears in
By Alma Lach
Published 1974
Braised fowl may be cooked on top of the range in a covered casserole, or in the oven. Originally this method of cooking was designed to give flavor to tough birds and to make them tender.
From our modern-day hen houses it is practically impossible to get an old, tough bird, or a bird with old-fashioned flavor. This new breed of pampered fowl, raised under controlled conditions, lends itself well to the braising method of cooking. These birds have very little to lose and lots to gain, especially when braised in wine.
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