Home › The World's Kitchen › Chicken Saute, Souvenir

Chicken Saute, Souvenir

Singe, cut off heads and feet of two one-and-a-half-pound spring chickens, remove legs, wings, breasts, and second joint bones from legs, season with a light teaspoon salt and half teaspoon pepper. Heat two tablespoons melted butter in a sautoire, arrange in legs and breasts one beside another and gently fry for five minutes on each side. Cut in julienne shape the rind of half a sound orange, twelve canned mushrooms and three canned sweet Spanish red peppers and add to chicken. Pour in a gill white wine, gently mix, let sauce reduce on fire to one-third the quantity, then add two gills tomato sauce, with twelve tarragon leaves, lightly mix and cook fifteen minutes, carefully shuffling pan once in a while. Dress chicken on a hot dish, boil sauce on fire for five minutes and pour over it, sprinkle a little finely chopped fresh parsley on top and serve.