3191 Poulet Sauté à la Bordelaise


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.