3207 Poulet Sauté à l’Espagnole

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Season the pieces of chicken and sauté them in oil. Drain off the oil and add to the chicken 250 g (9 oz) Riz Pilaw containing 50 g (2 oz) diced pimento, 100 g ( oz) cooked peas and 2 sliced poached sausages. Cover with the lid and cook gently in the oven for 10 minutes.

Arrange the chicken in a deep dish, cover with the rice and surround with 6 small grilled tomatoes.