3191 Poulet Sauté à la Bordelaise

Name: Poulet Sauté à la Bordelaise
Cuisine: France
Ingredients: fried onion rings; potato; globe artichokes; butter; chicken; fried parsley; chicken gravy

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Season the pieces of chicken and sauté them in butter. When cooked, arrange in a deep dish.

Surround the chicken with bouquets of small quarters of globe artichokes