Poulet Sauté à la Paysanne

Preparation info
  • Serves


    • Difficulty


Appears in

By Patience Gray and Primrose Boyd

Published 1957

  • About


  • 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