Chicken Bordelaise (Poulet Saute Bordelaise)

Ingredients

• 1 young chicken, jointed
• 4 raw artichoke bottoms
• 1/2 garlic clove, minced
• 1 teaspoon beef extract
• 1 teaspoon minced parsley
• Juice 1/4 lemon
• 2 slices bacon, chopped
• 2 tablespoons olive oil
• 1 shallot, minced
• 1/2 cup white wine
• Flour for dredging
• Small artichokes, sauteed

Method

1. 1

   Lightly dredge chicken with flour.

2. 2

   Start frying bacon in olive oil; add shallot and chicken and brown quickly for 5-8 minutes, turning the pieces to color on all sides.

3. 3

   Add wine and artichoke bottoms, cut in quarters.

4. 4

   Sprinkle with salt and pepper, cover closely and simmer slowly 15-25 minutes, uncovering to baste once or twice.

5. 5

   Add beef extract, lemon juice and parsley, and shake the pan to mix.

6. 6

   Take up, make a gravy of remaining contents of the pan, and pour over, or serve in a boat.

7. 7

   Garnish the platter with small artichokes, sauteed.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 141. The excerpt below is the record exactly as published.

CHICKEN BORDELAISE (Poulet Saute Bordelaise) 1 young chicken, jointed 4 raw artichoke bottoms Y2 garlic clove, minced 1 teaspoon beef extract 1 teaspoon minced parsley Juice }4 lemon Small artichokes, sauteed Flour for dredging 2 slices bacon, chopped 2 tablespoons olive oil 1 shallot, minced Yi cup white wine Lightly dredge chicken with flour. Start frying bacon in olive oil; add shallot and chicken and brown quickly for 5-8 minutes, turning the pieces so as to color on all sides. Add wine and artichoke bottoms, cut in quarters. Sprinkle with salt and pepper, cover closely and simmer slowly 15-25 minutes, uncover- ing to baste once or twice. Add beef extract, lemon juice and parsley, and shake the pan to mix. Take up, make a gravy of remaining contents of the pan, and pour over, or serve in a boat. Garnish the platter with small artichokes, sauteed. Bresse CHICKEN WITH CRAY FISH BUTTER (Poularde au Beurre d'Ecrivisses) 1 cup bread crumbs Yi pound lean veal Yi pound ham 1 tablespoon minced onion 1 teaspoon minced parsley !/4 teaspoon minced thyme !/4 bay leaf, minced Salt and pepper 1 egg 2 tablespoons butter 1 fat chicken Crayfish Butter 3 dozen crayfish 1 herb bouquet 3 cloves 6 allspice 12 peppercorns 1 onion, sliced 3 tablespoons wine vinegar Salt 2 cups white wine

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