3185 Poulet Sauté Arlésienne

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 oil; remove, cover and keep warm.

Deglaze the pan with white wine, add a small crushed clove of garlic and 1 dl ( fl oz or ½ U.S. cup) tomato-flavoured Sauce Demi-glace and reduce by one-third.

Arrange the chicken in a deep dish and surround with alternate bouquets of onion rings and slices of eggplant both seasoned, floured and deep fried in oil, and roughly chopped flesh only of tomato cooked in a little butter.