3245 Poulet Sauté à la Vichy

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season the pieces of chicken and colour them in butter. Add 200 g (7 oz) half-cooked Carottes Vichy, cover with the lid and finish cooking together in the oven.

Deglaze with a little veal stock. Arrange the chicken in a dish and cover with the carrots.