Poulet Sauté Champeaux (Chicken with Small Onions, Noisette Potatoes and White Wine Sauce)

Ingredients

• 1 chicken
• butter
• small onions
• noisette potatoes
• white wine
• 1 decilitre veal jus
• 1 spoonful meat glaze
• 50 grammes butter

Instructions

1. Sauté the chicken pieces in butter and dish them up.
2. Surround them with small onions and noisette potatoes cooked in butter beforehand.
3. Deglaze the pan with white wine.
4. Add a decilitre of veal jus and a spoonful of meat glaze, and reduce by half.
5. Complete with 50 grammes of butter and pour over the chicken.