Chicken Saute a la Bordelaise

Ingredients

• two chickens, each weighing a pound and a quarter
• two tablespoonfuls of oil
• one chopped shallot
• half a glassful of white wine
• three artichoke-bottoms, each one cut into four pieces
• a pinch of salt
• half a pinch of pepper
• a teaspoonful of meat-glaze
• the juice of half a lemon
• a teaspoonful of chopped parsley
• twelve cooked potatoes chateau

Method

1. 1

   Singe, draw, and cut up the chickens into twelve pieces.

2. 2

   Put them in a sautoire with oil and shallot, brown for five minutes, then moisten with white wine and add artichoke-bottoms.

3. 3

   Season with salt and pepper, cover, and simmer for fifteen minutes.

4. 4

   Add meat-glaze, lemon juice, and parsley before serving.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 206. The excerpt below is the record exactly as published.

Chicken Saute a la Bordelaise.— Singe, draw, and cut up two chickens, each weighing a pound and a quarter, into twelve pieces; put them in a sautoire with two tablespoonfuls of oil and one chopped shallot. Let brown well for five minutes, then moisten with half a glassful of white wine, adding three artichoke-bottoms, each one cut into four pieces. Season with a pinch of salt, and half a pinch of pepper, then put the lid on and let simmer slowly for fifteen minutes; when ready to serve, add a little meat-glaze, a teaspoonful (No. 141), the juice of half a lemon, and a teaspoonful of chopped parsley. Dish up the pieces, crown-shaped, with paper ruffles nicely arranged, and garnish with the artichoke-bottoms in clusters, and twelve cooked potatoes chateau

Cook this with the app: pantry check, scaling, and the assistant.