Chicken breasts with garlic wine (Poulet au vin d'ail) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 149) by Paula Wolfert

  • chicken breasts
  • heavy cream
  • garlic
  • tarragon
  • thyme
  • dry white wine
  • peppercorns of your choice
  • clarified butter

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

  • twoyolks on September 27, 2012

    This is not present in the original edition of the book but is available online:

  • twoyolks on September 27, 2012

    I made the garlic wine with vermouth instead of white wine. I also used creme fraiche instead of heavy cream.

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