3235 Poulet Sauté Parmentier

Method

Season the pieces of chicken and colour them in butter. Add 400 g (15 oz) potatoes cut in cubes or cut with a medium-sized oval spoon cutter, and lightly coloured in butter.

Cover with the lid and finish cooking in the oven. When cooked, arrange the chicken in a deep dish and surround with the potatoes arranged in bouquets.

Deglaze the pan with a little white wine, add 1 tbs of veal stock and pour over the chicken. Sprinkle with chopped parsley.

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