3220 Poulet Sauté Japonaise

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Season the pieces of chicken and colour them in butter. Add 500 g (1 lb 2 oz) lightly blanched, drained and dried Japanese artichokes; cover and finish cooking together in the oven.

When cooked, arrange the chicken and artichokes in a deep dish.

Deglaze the pan with 1 dl ( fl oz or ½ U.S. cup) lightly thickened veal gravy and finish away from the heat with 50 g (2 oz) butter; pour over the chicken and serve.