3191 Poulet Sauté à la Bordelaise

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 cooked in butter, slices of potato sautéed in butter and deep fried onion rings. Place a small sprig of very green fried parsley between each bouquet.

Deglaze the pan with a few tablespoons of chicken gravy and pour over the chicken.

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