The porriol or porriola had 3 main ingredients: onion, salt and wine.

It was considered a dressing when the 3 ingredients were mixed raw and a sauce when other ingredients were added and boiled. The porriol was used for all kinds of poultry (birds) and also for rabbit and fish.

Preparation:

Clean, season the chicken. Fill it with the raisins, garlic and bacon bits (if you want, you can brown it in the pan first). Roast the chickens with oil and lard.

Cut the onions into julienne strips and sauté them with a little fat from the roast. When they have a good color, add the wine and let about two-thirds evaporate. Then, you can add the broth. Adjust the salt.

Serve the chicken with the sauce on the side. The chicken can be cut in front of the guests. If you want or it suits you (for inns and restaurants) you can adapt this dish by turning it into a pot roast.