3226 Poulet Sauté Marigny

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Season the pieces of chicken and colour them in butter; add 125 g ( oz) each of fresh peas and French beans cut diamond shape. Cover with the lid and cook together in the oven.

Deglaze in the pan at the last moment with a few tablespoons of Jus lié, arrange the chicken and vegetables in a deep dish with the sauce and surround with Pommes Fondantes.