Poulet Sauté “Quaglino’s”

Name: Poulet Sauté “Quaglino’s”
Yield: Serves 4
Ingredients: bouquet garni (2 parsley roots, 1 sprig thyme, 1 bay leaf); salt and freshly ground black pepper; 2 tablespoons butter; 1 glass dry white wine; 1 small clove garlic; 1-2 tablespoons finely chopped onion; 1 tender chicken (2½-3 pounds); 4 button mushrooms, simmered in butter and lemon juice; 1 pound ripe red tomatoes, peeled, seeded and chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 tender chicken (2½-3 pounds)
salt and freshly ground black pepper
2 ta

Main course
Gluten-free

Method

Cut chicken into serving pieces, reserving backbone. Season well with salt and freshly ground black pepper, and put chicken pieces, flesh side down, in a sauté pan or thick-bottomed frying pan just large enough to hold them comfortably. Add butter and sauté chicken pieces until they are browned on all sides - about 10 minutes.

Add backbone and bouquet garni; cover pan and simmer