Poulet Sauté “Quaglino’s”

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


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


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