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Poulet Sauté a la Bordelaise

Chicken in a Sauce
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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.
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