Poulet Sauté

Sautéed Poultry

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,” which means really browned. In French cooking the color of the chicken should match the color of the sauce that accompanies it.


  • 2 (3-pound) fryers, cut up
  • ½ cup flour
  • ½ teaspoon salt
  • teaspoon pepper
  • pound butter
  • 2 tablespoons vegetable oil


  1. Dry pieces of chicken on paper towels. Separate legs from thighs. Cut off the wing tips. Cook the necks, giblets, and wing tips in water seasoned with salt, an onion, a carrot, and a few sprigs of parsley. Remove livers after 5 minutes of cooking. When necks and giblets are done, chop the meat. Make a Demi-glace sauce in advance of cooking the chicken.
  2. Combine flour, salt, and pepper in a paper or plastic bag. Add chicken pieces. Shake bag to flour. Heat butter and oil. Sauté chicken legs, thighs, and backs for 20 minutes and then add the other pieces. Cook about 30 minutes longer, or until brown and done. Add diced giblets and neck meat to sauce. Heat and serve with sautéed chicken.