|Margarita's International Recipes|
It wasn't very easy to find Auvergnat recipes online - until I decided to search in Spanish and came up with this great site, which includes recipes from all over the world (alas, not in the most user friendly manner). That's where this particular recipe comes from, courtesy of the French Embassy (in Spain, I guess).
This is the most ambiguous recipe I've cooked so far. The original recipe did not include the quantities for most ingredients, and was somewhat vague as to how to cook the vegetables ("al vapor", which I'd translate as "steam"). After some consultation I decided to sweat the vegetables, which I think worked out quite well.
Indeed, the whole recipe came out great - it was absolutely delicious. The chicken was moist - I used thighs and they were perfectly cooked after 45 minutes, if using breasts you may want to decrease the cooking time - and flavorful, and the sauce was out of this world. I think the proportions I used (and list below) worked perfectly - though if I make it again, I'll probably make twice as much vegetables/sauce.
Adapted from a recipe at Cocina PB