Poulet sauté Lathuile (Sautéed Chicken with Potatoes and Artichoke Bottoms, Turned as a Cake)

Ingredients

• chicken
• 100 grammes butter
• 250 grammes potatoes
• 150 grammes raw artichoke bottoms
• 3 spoonfuls clear glace de viande
• a pinch of chopped parsley
• a point of crushed garlic
• Beurre noisette
• onions
• parsley

Instructions

1. Heat the 100 grammes of butter very strongly in a sautoir just able to hold the chicken and its garnish.
2. Arrange the seasoned pieces of chicken in this butter with the diced potatoes and diced raw artichoke bottoms.
3. When the chicken and vegetables have coloured underneath, turn the whole over in one block and complete the cooking on the other side.
4. Moisten the chicken with the clear glace de viande.
5. Sprinkle with a pinch of chopped parsley mixed with a point of crushed garlic.
6. Dress chicken and vegetables in a single piece, like a pomme Anna.
7. Moisten finally with Beurre noisette.
8. Surround with bouquets of onion rings fried in oil, alternated with little tufts of fried parsley, well green.