Poulet Sauté Bercy
Prepare a 2 ½- to 3-pound chicken for sautéing. In a large frying pan spread 3 tablespoons butter and arrange the pieces of chicken skin side down on it. Cook the chicken over medium heat until the skin side is golden brown, turn the pieces, and continue to cook, partly covered, for 25 to 30 minutes. Remove the breast meat, which cooks first, to a hot serving platter and cook the remaining pieces for 5 to 10 minutes longer, or until they are tender. Test for doneness by piercing the thickest part of the second joint with a fork.The juice that runs out should be clear, with no pink tinge. Remove the remaining chicken to the planer, and to the juices in the pan add 1 tablespoon finely chopped shallots or onion and 1 teaspoon flour. Stir in ¼ cup white wine, ¼ cup chicken broth, and 3 tablespoons tomato sauce (see April, 1952), and add salt and pepper. Cook the sauce for a few minutes, stirring, until it is slightly thickened. Return the chicken 10 the pan to keep it hot until ready to serve. Arrange the chicken on the serving platter, strain the sauce around it, and sprinkle with chopped parsley. Serves 4.
Poulet Sauté Florentine
Prepare a poulet sauté Bercy. Sauté 1 ½ pounds well-cleaned, cooked, and drained spinach in 2 tablespoons butter for 3 to 4 minutes, Make a bed of the spinach on a serving planer and arrange the chicken on it with cooked, sliced mushrooms or pieces of foie gras and slices of truffle on top. Pour the sauce over all. Serves 4.
Poulet Sauté Printanière
In a saucepan combine 2 cups shelled peas, 8 small spring onions, ½ cup diced Carrots, 5 or 6 leaves of lettuce, shredded, ¼ cup water, ¼ teaspoon salt, I tablespoon sugar, 3 tablespoons butter, and a fagot made by tying together 3 sprigs each of parsley and chervil. Cover closely and cook over a good fire for about 25 to 30 minutes, or until most of the water has cooked away. Discard the fagot. Prepare a poulet sauté Bercy and reserve half the sauce to serve separately. Add the vegetables to the chicken and simmer for 10 minutes. Arrange the chicken on a serving platter with the vegetables and the sauce around it and sprinkle with 1 teaspoon chopped parsley. Serves 4.
Poulet Sauté Chasseur
Prepare a 2 ½- to 3-pound chicken for sautéing. In a frying pan heat 2 tablespoons salad oil and arrange the pieces of chicken skin side down in it.Cook the chicken until it is brown, turn the pieces, and cook until they are brown on the other side. Add ¼ pound mushrooms, cleaned and sliced, and continue to cook until the mushrooms are tender. Remove the chicken and drain off the oil from the pan, but leave the mushrooms. Add 2 tablespoons butter. and when it is melted, add 1 tablespoon chopped shallots and 1 teaspoon Hour and cook, stirring, until the flour is golden. Add ¼ cup white wine and continue to cook until the wine is reduced to half. Stir in ¾ cup cooked tomatoes and cook for about 5 minutes. Return the chicken to the sauce and simmer for 15 to 20 minutes longer, or until the chicken is done. Arrange the chicken on a serving dish. Correct the seasoning of the sauce with salt, add 1 teaspoon mixed, finely chopped tarragon, chervil, and parsley leaves and pour the sauce over the chicken. Serves 4.
Poulet Sauté à la Française
Prepare a 2 ½- to 3-pound chicken for sautéing. Spread 3 tablespoons butter in a saucepan and arrange the pieces of chicken skin side down on it. Cook over medium hear until the skin is golden brown. Turn the pieces and continue to cook, partly covered, until they are light brown on the other side.
Meanwhile, parboil 4 carrots and 4 onions, both thinly sliced, in a little water with 1 teaspoon sugar for 5 to 10 minutes. Drain the vegetables and add them to the chicken with 1 tablespoon coarsely chopped parsley. Add 1 cup cream and cook very slowly for 25 to 30 minutes. Remove the chicken to a serving dish and finish the sauce with 1 to 2 tablespoons cream sauce (see March, 1952) and 1 tablespoon brandy. Season with salt and pepper to taste, Pour sauce and vegetables over the chicken. Serves 4.
Poulet Sauté Portugaise
Prepare a 2 ½- to 3-pound chicken For sautéing. In a large frying pan Spread 2 tablespoons butter and arrange the pieces of chicken skin side down on it. Cook over medium heat until the skin is golden brown. Turn the pieces and cook, partly covered, until they are brown on the other side. Add 1 tablespoon chopped shallots or onion and Continue to cook slowly for a few minutes. Add 1 teaspoon flour, 1 clove garlic, crushed. ¼ cup white wine, ½ cup stock or leftover chicken gravy, and ½ cup cooked tomatoes, salt and pepper, and cook for 25 to 30 minutes. Remove the chicken to another pan and Strain the sauce over it. Add A to 6 fresh tomatoes, peeled, seeded, and chopped, and cook 10 to 15 minutes longer. Arrange the chicken on a serving platter, pour the sauce over it. and sprinkle with I tablespoon of chopped parsley. Serves 4.
Poulet Sauté Bordelaise
Prepare a 2 ½- to 3-pound chicken for sautéing. In a large frying pan spread 3 tablespoons butter and arrange 'he pieces of chicken skin side down on it. Cook over medium heat until the skin is golden brown. Turn the pieces and cook, partly covered, for 25 to 30 minutes. Arrange the breast pieces on a serving platter and continue to cook the remaining pieces for 5 to 10 minutes longer, or until they arc done. Remove the remaining pieces to the platter with the breast meat, and into the juices in the pan stir 1 teaspoon flour, 1 tablespoon chopped shallots or onion, and a generous 1/3 cup red wine and cook until the sauce is slightly thickened. Return the pieces of chicken to the pan and simmer for a minute or two. Arrange the chicken on a serving dish and garnish with French-fried onion rings and parsley, artichoke bottoms sautéed until tender in butter, and potatoes rissolées. Correct the seasoning of the sauce and pour it over the chicken. Serves 4.
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