Label
All
0
Clear all filters

Le Poulet Sauté aux Cèpes à la Bordelaise

Fried chicken and ceps

Rate this recipe

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Jeanne Strang

Published 1991

  • About

If you are lucky and find cèpes in the woods or at the market, you can make a real feast by opening some confit of goose or duck to go with them. The farmer’s wife would kill a chicken, joint it and sauter the pieces with the cèpes, the bird taking on the flavours from the pan juices, the parsley and the garlic.

In the Bordelais they start off a poulet aux cèpes in two separate pans.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title