FRENCH SAUTEED CHICKEN (SAUTE DE POULET)
Adapted From: Cooking Up World History, Teacher Ideas Press,
1994
Serving Size: 8
Preparation Time: 1:00
Categories:
Amount Measure Ingredient Preparation Method
3 pounds chicken pieces
1/3 cup flour
1/2 teaspoon thyme
1/4 teaspoon pepper
2 tablespoons butter
1 tablespoon olive oil
1 bay leaf crumbled
2 cloves garlic finely chopped
1 3/4 cups Kitchen Basics Chicken Stock
3 ounces canned mushrooms
Notes: Rinse and pat dry the chicken. Put flour, thyme, and pepper
in a large plastic bag. Shake chicken pieces, one at a time, in the
bag. Heat butter and oil in a large pot over medium-high heat.
Add chicken and brown it on all sides. Reduce the heat to low.
Cover pot. Cook 20 minutes, turning the chicken twice. Sprinkle
the chicken with bay leaf and garlic. Pour the Kitchen Basics Chicken
Stock and the mushrooms over the chicken. Cover and cook for 30 minutes
or until 1/2 the liquid has cooked away. the chicken should be tender.
Pour sauce over chicken and serve.