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.