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Toulouse chicken

Method

  • Combine the oil, lemon juice, garlic, rosemary and seasonings in a large bowl. Then add the chicken, toss well and refrigerate for at least 2 hours, turning 2-3 times.
  • When ready, place the chicken in a large saute pan, skin side up, with the bacon, onions and marinade. Cover and cook on a moderate heat for 30-40 mins until tender, turning 2-3 times, adding a little stock if needed. Then remove the chicken, turn the heat up and add the wine, mustard and tarragon to the pan. Mix well, cook down a little and taste for seasoning.
  • At the same time, cook the noodles in plenty of boiling water. Drain well.
  • To serve, mound the noodles in individual flat soup bowls (or large plates) and top with the chicken, vegies and the cooking juices.

Ingredients

  • ½ cup olive oil
  • juice of ½ lemon
  • 2 garlic cloves, crushed
  • 1 tbsp rosemary needles
  • sea salt & freshly ground pepper
  • 1 whole chicken, portioned, skin on
  • 200 gm piece of bacon, cut into lardons (strips)
  • 12 pickling onions, peeled
  • chicken stock
  • 100 ml dry white wine
  • 2 heaped tspn grain mustard
  • 4 tbsp chopped tarragon leaves
  • 300-400 gm egg noodles

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm