3195 Poulet Sauté à la Catalane

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.