Poulet farnèse is a traditional chicken dish originating from Vence in Provence. The dish is usually made with a combination of broiler chickens, hazelnuts, garlic, butter, chicken stock, Cognac, bay leaves, salt, and pepper. The chicken is sprinkled with salt and pepper and stuffed with bay leaves, garlic, and butter.

Some of the bay leaves are slipped under the skin of the breast and thigh. The chicken is rubbed with butter, trussed, and roasted until done while being basted with the pan juices. It is then cut into quarters and cooked with the pan juices, garlic, and bay leaves until the sauce thickens.

Cognac is added to the pan and it's ignited with a match and mixed with roasted chopped hazelnuts until the sauce is reduced and almost syrupy. The meat is served with the sauce spooned over it, and it's recommended to accompany the dish with steamed asparagus, mashed potatoes, and roasted potatoes.