Chicken with garlic pearls in Sauternes (Poulet aux perles d'ail doux et au Sauternes) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 138) by Paula Wolfert

  • herb bouquet
  • carrots
  • whole chicken
  • heavy cream
  • crème fraîche
  • garlic
  • leeks
  • onions
  • parsley
  • chicken stock
  • Sauternes wine
  • veal neck
  • EYB Comments

    Can substitute veal riblets for veal neck.

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 veal riblets for veal neck.

  • bching on September 17, 2022

    So delicious. Time-consuming but it's time well-spent.

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