3228 Poulet Sauté à la Marseillaise

Method

Season the pieces of chicken and sauté them in oil; when half cooked, add a clove of crushed garlic, and 60 g (2 oz) finely sliced green pimento and 3 small tomatoes cut in quarters—both previously sautéed in oil.

When the chicken is cooked, drain off the oil and deglaze the pan with 1 dl ( fl oz or ½ U.S. cup) white wine and a squeeze of lemon juice. Reduce until almost dry.

Arrange the chicken in a deep dish with the garnish on top and sprinkle with coarsely chopped parsley.

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