Poultry

One of the Most Interesting Dishes in French cookery is also one of the easiest to prepare. Basically it is called a sauté of chicken.
There is a standard procedure for preparing this dish. The chicken pieces are sprinkled with salt and pepper. They are then cooked in butter until golden. They are transferred from the skillet and a liquid of some sort is added to the skillet. This liquid is scraped around to dissolve any brown particles that cling to the bottom and sides of the skillet and it is this that gives more color and flavor to the sauce. The chicken is returned to the skillet, covered, and cooked until the chicken is tender. That is all there is to it. By varying the flavors with different herbs and spices and by varying the liquids, the character of the dish may be altered at will.

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