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French · Main
Poulet Sauté Bercy
Chicken sautéed in butter, then sauced in the same pan with shallots, reduced white wine, meat glaze, lemon and butter, and garnished with sliced poached sausage and raw-sautéed mushrooms.
- Yield4 servings from one chicken
- Hands-on55 min
- Total1 h 51 min
- Difficulty
Ingredients
Meat glaze
- 400 mlbrown veal stock, unsalted
Chicken
- 1chicken (about 1.6 kg), cut into 8 pieces
- to tastesalt and black pepper
- 40 gunsalted butter, for sautéing
Sauce
- 1 tbspshallot, finely chopped
- 100 mldry white wine
- ½lemon, juiced
- 50 gcold unsalted butter, diced
Garnish
- 100 gsmall pork sausages (chipolatas)
- 100 gwhite button mushrooms, thinly sliced
- 15 gunsalted butter, for the mushrooms
- 1 tbspflat-leaf parsley, coarsely chopped
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