3195 Poulet Sauté à la Catalane

Method

Season the pieces of chicken and sauté them in hot oil. When ready, remove them and keep warm.

Drain off the oil and deglaze the pan with white wine, add 1 dl ( fl oz or ½ U.S. cup) Sauce Espagnole, 100 g ( oz) quartered mushrooms sautéed in butter, 6 glazed button onions, 6 small chestnuts cooked in Bouillon, 3 poached chipolatas cut in half and 1 tbs of Tomato Fondue.

Replace the chicken in the pan and allow to reheat gently for 5 minutes.

Arrange the chicken in a deep dish and cover with the sauce and garnish.

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