3210 Poulet Sauté au Fenouil

Name: Poulet Sauté au Fenouil
Cuisine: France
Ingredients: glaze; glaze; boiling salted water; olive; fennel; cream; butter; chicken

Preparation info

Appears in

Published 1903

Method

Season the pieces of chicken and stiffen them well in butter without colour; add some cream to the pan to deglaze it.

Cut 2 tuberous fennel i