Marinated poultry cooked with white wine, vegetables and herbs (Viande aux baies) from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (page 170) by Mireille Johnston

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

Accompaniments: Onion gratin (Gratin d'oignons); An onion, vinegar and wine gratin (Gratin rouge); Homemade noodles (Pâtes fraîches)

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

    Requires marinating overnight. Can substitute rabbit or turkey for broiler chicken, raspberry jelly for blackberry jelly, and blueberries or berries of your choice for blackberries.

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