Poulet Sauté Bordelaise

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

Put the pieces of chicken in a dish and brown it in oil, add salt, pepper, a shallot and a head of garlic finely chopped; a tablespoonful of consommé, one of tomato purée, and a few small mushrooms. Cover the dish and cook slowly for about one hour.