Poulet Saute΄

Poulet Saute΄

Poulet Saute΄ is such an easy French dish to prepare.  There is, however, a standard procedure for preparing this delicious chicken dish.  First the pieces of chicken are dusted with salt and pepper.  Then they are cooked in butter transferred from the skillet where a sauce is made.  The chicken is then returned to the skillet and cooked, covered, until the chicken is nice and tender.  That is pretty much all there is to it. 

 

INGREDIENTS

3 Pound Chicken Cut Into Pieces

1 Tablespoon Kosher Salt

1 Tablespoon Freshly Ground Pepper

6 Tablespoons Butter

3 Tablespoons Olive Oil

5 Tablespoons Finely Chopped Shallots

1/4 Cup Dry White Wine

2 Tablespoons Unbleached Flour

1 1/2 Cups Chicken Stock

1 Bay Leaf

3 Tablespoons Fresh Lemon Juice

 

Put the chicken pieces on a baking sheet and sprinkle each side with the salt and pepper.  In an extra large skillet add 4 tablespoons of the butter and 3 tablespoons of the olive oil and heat over a medium heat.  When the oil and butter are hot, but not brown, add the chicken pieces in one layer.  Your skillet should be large enough to hold all of the chicken in one layer.  Cook over the medium heat for 5 minutes until the chicken is quite brown on one side.  Turn the pieces over and cook for another 5 minutes until the brown.  Turn the heat down to low and remove the chicken pieces to a large bowl and set aside.  Pour off most of the fat from the skillet, but try very hard not to pour out the brown cooking particles that have mixed with the fat.  Add the remaining butter to the skillet and when it has melted add the shallots.  Stir them briefly and do not let the shallots burn.  When the shallots have briefly cooked add the white wine and cook until the wine has nearly evaporated.  Still do not brown the shallots.  Sprinkle the flour over the skillet and continue to stir while add the chicken stock.  When thick and smooth add the bay leaf.  Transfer the chicken back to the skillet and simmer, covered, for 15 minutes.  Turn the chicken pieces and simmer, covered, for another 15 minutes.  You will want the chicken to be tender.  Stir in the lemon juices and cook for another 2 minutes.  Remove from the heat and transfer chicken & sauce to a serving dish.  Serve with mashed potatoes or pasta.  Serves 4

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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