3239 Poulet Sauté à la Provençale


Season the pieces of chicken and sauté them in oil. When cooked, arrange in a deep dish, cover and keep warm.

Deglaze the pan with a little white wine, add a clove of crushed garlic, 200 g (7 oz) roughly chopped flesh only of tomato, 4 chopped anchovy fillets, 12 blanched stoned black olives and a pinch of chopped basil.

Allow to simmer for a few minutes then pour over the chicken.