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Joined: 15 Jan 2007
Posts: 1266
Location: KKTC
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 Posted: Tue May 01, 2007 7:21 am Post subject: Poulet Sauté a la Bordelaise (Chicken in a Sauce) |
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Poulet Sauté a la Bordelaise (Chicken in a Sauce)
Gary Nelson
Frying chicken
6 tablespoons butter
2 tablespoons vegetable oil
14-16 whole shallots or white onions
salt
pepper
2 bay leaves
1 teaspoon lemon juice
1 (9 oz.) package frozen artichoke hearts,
defrosted and drained
½ cup chicken stock
Melt 4 tablespoons butter and 2 tablespoons vegetable oil. Brown chicken. Remove to plate.
Add onions, shaking pan to color them slightly. Pour off all but a thin film of fat and return chicken to skillet. Season with salt and pepper and bay leaves. Cover; cook over high heat until fat spatters. Reduce heat and cook chicken slowly. Melt remaining butter. Stir in lemon juice. Season with salt; cover. Add artichokes. Cook for 10-15 minutes. Remove chicken.
Pour chicken stock in skillet. Boil 2-3 minutes until reduced to about 1/3 cup. Pour over chicken and serve. |
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Poulet Sauté a la Bordelaise (Chicken in a Sauce)
