Poulet Sauté

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Take a medium-sized chicken, and cut it, making two pieces of each leg and two of each wing, and divide the rest in about six pieces.

Cut about a pound of potatoes in small pieces, and two large onions (or six small ones) in thin slices. Melt a good piece of butter or some dripping in a frying pan, and when hot put in the chicken and vegetables, salt and pepper. Stir well and often. Fry till nicely brown. Drain well before serving.