Sautéed Chicken Bordelaise

Ingredients

• 1400 gChicken
• 130 gButter
• 300 gArtichoke
• 600 gPotato
• 150 gOnion
• 20 gParsley
• 100 mlWhite wine
• 30 mlVeal stock
• 45 mlGlace de viande
• 5 gSalt
• 2 gPepper

Instructions

1. 1

   Sauté the chicken

   • Break down the whole chicken into portions: breasts, legs, wings and backbone, or cut into serving pieces.
   • Heat 40 g butter in a large pan over medium-high heat.
   • Season the chicken with salt and pepper and place skin-side down. Sauté until golden all over and cooked through (10–20 minutes depending on the piece). Remove and place on a warmed serving platter.
2. 2

   Prepare the garnishes (artichokes, potatoes, onions, parsley)

   • Slice pre-cooked artichoke hearts thinly.
   • Peel potatoes and cut into thick sticks.
   • Cut onion into 5 mm slices and separate into rings.
   • In a large pan heat 30 g butter and sauté artichokes briefly until colored; season and set aside.
   • Heat another 30 g butter and fry the potato sticks in batches until golden and crispy; season and keep warm.
   • Heat 20 g butter and fry the onion rings until golden; drain on paper towel.
   • Quickly fry or sauté parsley in about 10 g butter until bright green and crisp.
3. 3

   Make the sauce

   • Deglaze the pan used for the chicken with 100 ml dry white wine.
   • Reduce the wine by about half, scraping up browned bits.
   • Add about 30 ml brown veal jus and 45 ml glace de viande, warm through and adjust seasoning.
   • Pour the sauce over the chicken on the platter.
4. 4

   Plate and serve

   • Arrange the chicken on an oval platter.
   • Place the artichokes, potato sticks and onion rings in small bundles around the chicken and tuck fried parsley sprigs between them.
   • Ladle the hot Bordelaise sauce over the chicken and serve immediately.