3210 Poulet Sauté au Fenouil

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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 into quarters, trim into large olive shapes and blanch them well in boiling salted water until nearly cooked; drain and add to the chicken. Cover with the lid and finish cooking together in the oven.

Arrange the pieces of fennel in a circle in an oval earthenware dish, place the pieces of chicken in the centre and coat the whole with Sauce Mornay flavoured with chicken glaze and the cream from the cooking. Glaze quickly under the salamander.