Poulet Sauté Bazard

Chicken Sautéed with Vegetables

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Prepare Demi-glace sauce. Sauté 2 cut-up chickens to a “brown” color. Deglaze pan with Madeira. Strain into Demi-glace