Poulet Sauté à la Paysanne

• 1 chicken
• 1 pound of waxy potatoes
• salt and black pepper

Cut and joint the chicken into eight pieces and sauté them in 3 ounces of the butter in a sauté-pan or shallow earthenware casserole. Peel the potatoes and cut them into dice of about ¾ inch. Sauté these in the remaining ounce of butter in a separate pan.

When the chicken is sealed on all its surfaces, put the potato dice into the same pan and sprinkle them with very little salt. Put th