Baby chicken with lemon-garlic sauce (Poussin rôti à l'ail et au citron) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 134) by Paula Wolfert

  • garlic
  • lemons
  • Port wine
  • light cream
  • chicken stock
  • whole baby chicken
  • EYB Comments

    Can substitute dry Madeira wine for Port wine.

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

  • Eat Your Books

    Can substitute dry Madeira wine for Port wine.

  • twoyolks on June 02, 2017

    While this recipe includes roasting small chickens, the real heart of the recipe is the making of the lemon-garlic sauce. And that sauce is really good. It's well-balanced between the lemon and garlic flavors with just enough richness. The garlic is mellowed by the long cooking. The actual method for cooking the chicken yielded only a slightly browned chicken. In the future, I think I'd serve the sauce over sautéed chicken breasts.

  • Melanie on April 14, 2015

    This recipe was well worth making in my opinion - there are a large number of steps but the instructions are clear and easy to follow and the effort is worth the result - quite a rich French dish. Requires 6 heads of garlic to be blanched and peeled, before simmering with blanched lemon peel, and lemon peel for an hour. Then add cream and boil, after flavours infuse the mixture is strained - the garlic has melted into the sauce by this point and is quite mellow in flavour. Eventually this mixture is added to pan drippings (deglazed with port), that has been boiled with reduced chicken stock. If you think through the steps and timing it all comes together quite well. I roasted a whole chicken instead of the suggested smaller chickens or guinea fowl. Recipe suggests serving with a gratin of eggplants, zucchini and tomatoes but this would have been far too rich - I instead served with a tian of the same vegetables (from Mimi Thorrison's A Kitchen in France) which worked very well.

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