3190 Poulet Sauté Boivin

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season the pieces of chicken and colour them quickly in butter. Add 12 button onions coloured in butter, 12 quarters of blanched tender globe artichokes and 24 pieces of potato the size of hazelnuts; cover with a lid and cook together in the oven.

When cooked, arrange the chicken in a deep dish with the onions and potatoes and surround with the artichokes.

Deglaze the pan with a little White Bouillon, a few drops of lemon juice, ½ dl (2 fl oz or ¼ U.S. cup) pale Meat Glaze and 50 g (2 oz) butter.

Pour the sauce over the chicken and garnish, and sprinkle with a little coarsely chopped parsley.

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