Poulet Sauté à la Provençale (Sautéed Chicken with Tomato, Anchovy and Olives)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken
- oil
- white wine
- a touch of crushed garlic
- 2 medium tomatoes
- 4 anchovy fillets
- 12 black olives
- 1 pinch chopped basil
Instructions
- Sauté the chicken in oil, then dress it.
- Deglaze the sauté pan with white wine.
- Add the crushed garlic, the tomatoes, the diced anchovy fillets, the stoned and blanched black olives and a pinch of chopped basil.
- Simmer the whole for 5 minutes and pour over the chicken.