saute of chicken

45 minutes


  • Butter, 50 grams
  • Chicken, 1 kilogram
  • Parsley (chopped), 1 bunch
  • Demi-glace, 250 milliliters



To prepare the chicken for saute, remove the feet at the first joint.

Remove the legs from the carcass.

Cut each leg in two at the joint.

Remove the wish bone. Remove winglets and trim.

Remove the wings carefully, leaving two equal portions on the breast.

Remove the breast and cut into two.

Trim the carcass and cut into three pieces.

Place the butter in a saute pan on a fairly hot stove.

Season the pieces of chicken and place in the pan in the following order:drumsticks, thighs, carcass, wigs, winglets and breast.

Cook to a golden brown on both sides.

Cover with a lid and cook on the stove or in the oven until tender.

Dress neatly in an entree dish.

Drain off all fat from the saute pan.

Return to the heat and add the demi glace.

Simmer for 3-4 min.

Correct the seasoning and skim.

Pass through a fine strainer on to the chicken.

Sprinkle with chopped parsley and serve.

NB: The chicken giblets should be used in the making of the demi glace.

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