Chicken of the Duke of Burgundy

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Made in England since the days when Burgundy was an English possession.


  • 1 young roasting chicken divided into 8 pieces
  • flour
  • seasoning
  • 3


Lightly flour, salt and pepper the chicken, and sauté in the butter which you have made hot in a metal casserole, on top of the stove. (A Dutch oven will do well, or if you have no metal casserole, melt the butter in a frying pan and after browning the chicken transfer it to a glass or earthenware oven dish.) Turn all the pieces in the butter till they are lightly browned on every side. Add the