3188 Poulet Sauté Beaulieu

Method

Season the pieces of chicken and sauté them in butter; add 150 g (5 oz) very small new potatoes or potatoes cut and trimmed small, and the same amount of quarters of small globe artichokes both previously cooked in butter together. Cook in the oven covered with a lid for 10 minutes.

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.

Loading
Loading
Loading