Poulet Sauté a la Bordelaise
Poulet Sauté a la Bordelaise
Chicken in a Sauce
Ingrediënten
- Frying chicken
- 2 bay leaves
- 6 tablespoons butter
- 1 teaspoon lemon juice
- 2 tablespoons vegetable oil
- 1 9 oz. package frozen artichoke hearts,
- 14-16 whole shallots or white onions
- defrosted and drained
- salt
- ½ cup chicken stock
- pepper
Instructies
- 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.
