Poulet Saute a La Bordelaise

Rating: 3.5556 / 5.00 (9 Votes)

Total time: 45 min

Servings: 4.0 (Portionen)



The chicken meat is quickly washed under cold running water, and the individual pieces are dried exactly with kitchen paper, if they are wet, brown let them bad. In a heavy enamel or stainless steel pan 25-30 cm in diameter or a roaster, dissolve 4 tbsp of butter together with 2 tbsp of oil over medium heat. As soon as the foam begins to disappear, brown the chicken, only a few pieces at a time and starting with the skin side down. Turn them with tongs. When they are golden brown, place them on a platter.

When all the chicken pieces are browned, add the shallots or onions, if any, to the frying pan and fry them. While doing this, shake the frying pan so that they become as even as possible and only slightly color. Now pour off all the fat together except for a thin film, and add the meat to the frying pan one more time. Season with salt and pepper, put the bay leaves on top and cover the roasting pan. Roast on low heat until the fat sizzles. Immediately reduce the temperature and continue to cook the chicken pieces at a leisurely pace. Every 7 to 8 minutes, pour the juices that have collected in the pan over the meat.

In the meantime, melt the remaining 2 tablespoons of butter in a 20 to 25 cm diameter enamel or stainless steel pan. As soon as the foam disappears, stir in the juice of one lemon. Next, add the artis

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