Poulet Sauté à la Bordelaise (Chicken with Artichokes, Potatoes, Fried Onion Rings and Fried Parsley)

Ingredients

• 1 chicken
• butter
• small quarters of artichokes
• raw potatoes
• onions
• parsley
• a few spoonfuls chicken jus

Instructions

1. Sauté the chicken pieces in butter and dish them up.
2. Stew small quarters of artichokes in butter; slice raw potatoes and sauté them in butter; cut onions in rings and fry them.
3. Fry sprigs of parsley, keeping them well green.
4. Surround the chicken with the artichokes, potatoes and onion rings arranged in bouquets, with a small tuft of fried parsley between each bouquet.
5. Deglaze the pan with a few spoonfuls of chicken jus and pour over the chicken.