3240 Poulet Sauté au Samos

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season the pieces of chicken and sauté them in oil. When half cooked, drain off the oil and deglaze the pan with 1 dl ( fl oz or ½ U.S. cup) Samos wine; add 50 g (2 oz) roughly chopped flesh only of tomato, cover and allow to cook together for 78 minutes.

Arrange the pieces of chicken in a deep dish, cover with the cooking liquor and garnish with large peeled and depipped white grapes, or muscatel grapes for preference.