Poulet à la toulousaine

Name: Poulet à la toulousaine
Total time: 65 min
Yield: Serves 4
Cuisine: Toulouse region
Ingredients: 1 free-range chicken, 1.6 kg (3½ lb), cut into pieces; 300 g (10 oz) Toulouse sausage; 400 g (14 oz) crushed tomatoes; 200 ml (¾ cup) dry white wine; 2 onions; 4 garlic cloves; 3 tbsp olive oil; 1 bouquet garni; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Toulouse-style chicken

⏱ 65 minServes 4Medium560 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1free-range chicken, 1.6 kg (3½ lb), cut into pieces
300 g (11 oz)toulouse sausage
400 g (14 oz)tomatoes, chopped
200 ml (¾ cup)dry white wine
2onions
4 clovesgarlic
3 tbspolive oil
1bouquet garni
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

1 free-range chicken, 1.6 kg (3½ lb), cut into pieces
300 g (11 oz) toulouse sausage
400 g (14 oz) tomatoes, chopped
200 ml (¾ cup) dry white wine
2 onions
4 cloves garlic
3 tbsp olive oil
1 bouquet garni
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cast-iron Dutch oven (28 cm / 11 in)

1 paring knife

1 wooden spoon

03 — Method

Season the free-range chicken pieces with salt and pepper and brown 5 min per side in the Dutch oven with the hot olive oil.
Set the chicken aside and brown the Toulouse sausage, cut into chunks, in the same pot for 3 min; set aside with the chicken.
Sweat the sliced onions and chopped garlic in the pot 2 min until translucent, scraping up the browned bits.
Deglaze with the dry white wine, reduce 2 min, then add the crushed tomatoes and bouquet garni and stir well.
Return the chicken and sausage, cover and simmer 40 min over low heat until the meat is tender.
Adjust the salt and pepper, remove the bouquet garni and serve hot with rice or white beans.