Poulet à l'ail from Provence to Pondicherry: Recipes from France and Faraway (page 32) by Tessa Kiros

  • spring onions
  • whole chicken
  • garlic
  • thyme

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on January 16, 2018

    This was pretty good but I wouldn't repeat. The sauce is quite fatty as you aren't adding any liquid to the dripping to make a gravy so the result is a bit on the greasy side. I also found that having the garlic uncovered and even some loose in the pan resulted in some bitter garlic flavours coming through. Ok but I would say I have had better versions from Mark Bittman or Ina Garten.

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