Chicken Saute A La Bordelaise
|Butter||50 Gram (1/4 Cup)|
|Olive oil||2 Tablespoon|
|Chicken||4 Pound, cut into pieces (2 Kilogram)|
|Garlic||1 Clove (5 gm), crushed|
|Chicken stock||125 Milliliter (1/2 Cup)|
|White wine||5 Tablespoon|
|Meat glaze||1 Teaspoon|
|Tomato paste||1 Tablespoon|
|Black pepper||To Taste|
|Artichoke hearts||3 , cooked, cut in quarters and fried in butter|
|Potatoes||1 Pound, sauteed (450 Gram)|
|Fried onion rings||1⁄2 Cup (8 tbs) (Deep Fried)|
|Deep fried parsley sprigs||1|
Heat the butter with the oil in a frying pan and saute the chicken pieces until they are brown on all sides.
Reduce the heat, cover and cook for about 30 minutes or until the chicken is tender.
Test by inserting the point of a sharp knife into the meat—if the juices run clear the chicken is cooked.
Transfer the chicken to the center of a large, warm serving dish and keep hot.
Add the garlic to the frying pan and fry for 1 minute.
Stir in the stock, wine, meat glaze, paste and seasoning.
Bring to a boil and cook, stirring constantly, until the sauce is reduced and slightly thickened.
Strain the sauce over the chicken.
Surround the chicken with the remaining ingredients and serve.