Poulet de Grains aux Fonds d'Artichauts (Spring Chicken with Artichoke Bottoms)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 spring chicken
- butter
- 5 medium raw artichoke bottoms
Instructions
- Colour the chicken in butter.
- Cut the raw artichoke bottoms in escalopes and sauté them in butter.
- Put the chicken in a cocotte with the artichoke bottoms.