Poulet Sauté à l’Estragon

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 1 plump chicken
  • 4 tablespoons olive oil
  • 4 tablespoons finely chop


Clean a fine fat chicken and cut it in serving pieces (drumsticks, thighs, wings, and the carcass, cut into 4 or 6 pieces).

Sauté chicken pieces in olive oil in a heavy-bottomed heatproof casserole or iron cocotte, turning pieces often, until golden on all sides. Drain off surplus oil;