Poulet aux Pignons from A Table in Provence by Leslie Forbes
This is less a recipe than a taste of winter in Provence to transform even the most tasteless of chickens.
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Ingredients
- chopped fresh chervil to decorate
- white wine (optional)
- salt
- freshly ground pepper
- olive oil
- 4-6 tbsp/60-90 ml pine kernels/nuts
- 3 lb/1.5 kg roasting chicken
- 1 lemon
- 4-6 tbsp/60-90 ml chopped fresh herbs such as thyme, marjoram, savory
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