Poulet Sauté à la d'Artois (Chicken with Madeira, Artichokes, Glazed Carrots and New Onions)

Ingredients

• 1 chicken
• butter
• 3 spoonfuls Madeira
• half a decilitre light blond meat glaze
• 4 small artichoke bottoms
• 10 pieces carrot
• 8 small new onions
• 50 grammes butter
• a pinch of chopped chives

Instructions

1. Sauté the chicken pieces in butter and dish them up.
2. Deglaze the pan with 3 spoonfuls of Madeira.
3. Add half a decilitre of light blond meat glaze, 4 small artichoke bottoms cut in quarters and sautéed in butter, 10 pieces of carrot turned olive-shaped, cooked in Consommé and glazed, and 8 small new onions cooked in butter.
4. Complete with 50 grammes of butter and a pinch of chopped chives.
5. Pour the whole over the chicken.