Chicken poached in white wine with Provençal vegetables, herbs, and flavorings (Bouillabaisse de poulet) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

  • saffron
  • bay leaves
  • ground cayenne pepper
  • fennel seeds
  • leeks
  • oranges
  • thyme
  • tomatoes
  • chicken stock
  • dry white wine
  • chicken pieces

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

    See recipe for variations of serving cold, in aspic, or with sauces.

  • twoyolks on September 26, 2013

    This was relatively mild and felt like it could use more flavor.

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