3182 Poulet Sauté Algérienne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season the pieces of chicken and sauté them in butter.

Deglaze the pan with 1 dl ( fl oz or ½ U.S. cup) white wine; add a touch of crushed garlic and the roughly chopped flesh of 1 tomato.

When cooked, arrange the chicken in a deep dish, coat with the sauce and surround with bouquets of sweet potato and chow-chow both trimmed to the shape of large olives and cooked in butter.