3245 Poulet Sauté à la Vichy

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.