3221 Poulet Sauté Joséphine

Method

Season the pieces of chicken and sauté them in butter and oil. When half cooked, drain off nearly all the fat and add 1 tbs Mirepoix Bordelaise, 2 tbs chopped lean cooked ham and 50 g (2 oz) roughly chopped mushrooms. Finish cooking together then arrange the chicken in a deep dish with the garnish.

Deglaze the pan with 1 dl ( fl oz or ½ U.S. cup) each of brandy and mushroom cooking liquor. Reduce by two-thirds then add 1 dl ( fl oz or ½ U.S. cup) thickened veal gravy. Remove from the heat and finish with 50 g (2 oz) butter.

Pour the sauce over the chicken and surround with a border of medium-sized flap mushrooms which have been sautéed to a brown colour in oil at the last moment.

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