Poulet Sauté Beaulieu (Chicken Casseroled with New Potatoes, Artichokes and Black Olives)

Ingredients

• 1 chicken
• butter
• 150 grammes small new potatoes
• 150 grammes small quarters of artichokes
• 12 black olives
• a few spoonfuls white wine
• a dash of lemon juice
• 1 spoonful veal stock

Instructions

1. Cook the small new potatoes and the small artichoke quarters together in butter beforehand.
2. Sauté the chicken pieces in butter and add the potatoes and artichokes.
3. Keep the whole covered in the oven for 10 minutes.
4. Dish the chicken, potatoes and artichokes into an earthenware casserole and add 12 black olives.
5. Deglaze the sauté pan with a few spoonfuls of white wine and a dash of lemon juice, complete with a spoonful of veal stock and pour it into the casserole.
6. Cover and let simmer for another 5 minutes, then serve just as it is.