Poulet Sauté Boivin (Chicken with Small Onions, Artichoke Quarters and Noisette Potatoes)

Ingredients

• 1 chicken
• butter
• 12 small onions
• 12 small quarters of very tender artichokes
• 24 noisette potatoes
• Consommé
• half a decilitre blond meat glaze
• a dash of lemon juice
• 50 grammes butter

Instructions

1. Brown the chicken pieces briskly in butter.
2. Add 12 small onions coloured in butter in the frying pan, 12 blanched quarters of very tender artichokes, and 24 noisette potatoes taken out with the oval spoon.
3. Cover and cook the whole together in the oven.
4. Dish up the chicken with the onions and potatoes on top, and surround it with the artichoke quarters.
5. Deglaze the pan briskly with Consommé.
6. Add half a decilitre of blond meat glaze, a dash of lemon juice and 50 grammes of butter, and pour over the chicken.