3238 Poulet Sauté à la Portugaise

Method

Season the pieces of chicken and sauté them in oil and butter. When two-thirds cooked, drain off some of the fat and add 30 g (1 oz) chopped onion and a touch of crushed garlic.

When the onion is slightly coloured, add 100 g ( oz) roughly chopped flesh only of tomatoes, 50 g (2 oz) sliced cooked mushroom, a little white wine and a pinch of chopped parsley.

Finish cooking together until almost all of the moisture has been evaporated.

Arrange the chicken in a dish with the garnish on top and surround with whole small stuffed tomatoes or stuffed halves of tomatoes.

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