Poularde à la Bourgeoise Recipe - 1759 Roast Chicken In Wine Sauce - Old Cookbook Show

poularde

🥗Healthier: chicken breast

💰Cheaper: whole chicken

Chicken breast is leaner, while a whole chicken offers more flavor at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats, while margarine is often less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol, while broth is budget-friendly.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Put butter in the bottom of the dish.

Place the chicken stomach down in the dish.

Add 2 onions on top of the chicken.

Add carrot and parsnip on top of the onions.

Add a bouquet garni of thyme, rosemary, and sage on top of the chicken.

Season with salt.

Cover the dish and cook in the oven at 350°F.

Halfway through cooking, pour in white wine and cover again.

Remove the bouquet garni after cooking.

Serve the chicken over a bed of sauce made from the cooking liquid.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens