3222 Poulet Sauté Jurassienne

Method

Season the pieces of chicken and sauté them in butter until two-thirds cooked. Add 250 g (9 oz) blanched and fried fairly large batons of salt belly of pork and finish cooking together.

When the chicken is cooked, pour off three-quarters of the butter, deglaze the pan with 14 dl (5 fl oz or ⅝ U.S. cup) thin Sauce Demi-glace then place the pieces of chicken and the bacon in a deep dish.

Add a pinch of chopped chives to the sauce and pour over the chicken.

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