Name: Poulet en Saupiquet
Yield: For 6 People
Cuisine: France
Ingredients: 4 slices bread for making triangular Croutons; 2 tablespoons finely chopped parsley; ½ cup black olives (Nice’s unpitted olives or pitted oil-cured olives); 2 tablespoons capers; 2 bay leaves; 10 peppercorns; 3 onions, chopped; 3 teaspoons thyme; 2 tablespoons chopped parsley; 5 garlic cloves; 2 cups dry white wine; 3 3- to 4-pound chickens (use only 3 breasts and 6 thighs), cut into serving pieces; 1 teaspoon rosemary; 5 tablespoons olive oil; 4 chicken livers; flour for dredging; 8 anchovy fillets, chopped

Preparation info

For
6
People

Difficulty
Medium

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

I love the traditional lapin en saupiquet, but since fresh rabbits are hard to find in America, I decided to create a variation using chicken. This is a rich, wonderful dish. I use only the breasts and thighs of the chicken. Since most American chickens are so tender that they cannot cook in a sauce without disintegrating, I marinate the pieces overnight to allow various flavors to penetrate the meat before it is cooked. The sauce is cooked separately and then added to the chicken so