Poulet Sauté à la Vendéenne (Sautéed Chicken with Small Onions)

Ingredients

• chicken
• butter
• 20 small onions
• 1 decilitre white wine
• 1 decilitre Velouté
• 50 grammes butter
• 1 pinch chopped parsley

Instructions

1. Stiffen the chicken in butter.
2. Add the small onions, cover, and finish cooking both by stewing.
3. Dress the chicken with the onions in bouquets on each side.
4. Deglaze with the white wine and reduce by half.
5. Add the Velouté, the butter and a pinch of chopped parsley, then sauce the chicken and onions.