Poulet sauté à l'Orléanaise (Sautéed Chicken in Red Wine with Glazed Onions and Mushrooms)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken
- butter
- 1 decilitre red wine
- 1 decilitre fonds de veau
- 40 grammes butter
- glazed onions
- fluted mushrooms
Instructions
- Sauté the chicken in butter and dress it.
- Deglaze with the red wine.
- Add the fonds de veau and reduce by half.
- Complete with the 40 grammes of butter and pour over the chicken.
- Surround the chicken with bouquets of glazed onions and of fluted mushrooms, alternating them.