Season the pieces of chicken and sauté them in butter; add
Arrange the chicken and garnish in an earthenware casserole together with 10 black olives.
Deglaze the pan with a few tablespoons of white wine and a few drops of lemon juice; finish with a little veal gravy then pour over the chicken and garnish.
Cover with the lid, allow to heat for a further 5 minutes then serve as it is in the casserole.
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