Poulet à la Savoyarde

Name: Poulet à la Savoyarde
Yield: Serves 4
Cuisine: French
Ingredients: ½ lb of cèpes (Boletus edulis) or chanterelles (Cantharellus cibarius); 1 chicken; 4 oz salted butter; salt and black pepper; cèpes or chanterelles; ½ gill of brandy; ½ pint of cream; mushrooms

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plats du Jour

By Patience Gray and Primrose Boyd

Published 1957

About

This is a chicken braised with cèpes or chanterelles and its sauce thickened with cream. The use of a small quantity of brandy, far from being an extravagance, does honour to the union of these ingredients. An enamelled iron oval cocotte should be used to cook it in.

Ingredients

1 chicken
½ lb of cèpes (Boletus edulis) or chanterelles (

Europe
France
Main course
Gluten-free
Mediterranean

Method

Melt the butter in a heavy pan and sauté the chicken in it. While it is gently colouring, sprinkle a little of the brandy over the chicken, and turn it about so that all sides are browned. Prepare the cèpes or chanterelles. If cèpes are used, the caps must be wiped and sliced, the stems trimmed and chopped up small with a little garlic; the chanterelles must have the