Poulet Sauté

Sautéed Poultry

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Fryers no heavier than 3 pounds are best for sautéing. The leg meat is tougher and requires longer cooking to make it tender. Therefore, put the dark meat in to cook first and then add the breast or white meat. In this way the pieces will all be done at the same time.

Chicken is sautéed “white,” which means without being browned; “golden,” which means lightly browned; and “brown,” whi