Poulet Saute a la Provencale

A colourful way of serving sauteed chicken, Poulet Saute a la Provencale (poo-lay so-tay ah lah proh-van-sahl) makes an ideal main course for an informal dinner party. Serve with boiled rice or crusty bread and a green salad.

1 teaspoon salt

1 teaspoon black pepper

1 garlic clove, crushed

1×4 lb. chicken, cut into serving pieces

2 fl. oz. olive oil

1 medium-sized onion, finely chopped

8 oz. mushrooms, wiped clean and halved

1 tablespoon flour

6 fl. oz. white wine

4 fl. oz. chicken stock

3 tomatoes, blanched, peeled, seeded and coarsely chopped

2 teaspoon dried oregano

6 black olives, stoned and halved

4 anchovy fillets, diced

2 anchovy fillets, halved

Rub the salt, pepper and garlic into the chicken pieces. Set aside.

In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the chicken pieces and cook, turning frequently, for 8 to 10 minutes or until they are evenly browned.

Preheat the oven to warm 325 CF (Gas Mark 3, 170°C).

Reduce the heat to low and stir in the onion. Cover the casserole and cook for 20 to 25 minutes or until the chicken pieces are tender. Remove the casserole from the heat and, using tongs, lift out the chicken pieces and place them in an ovenproof serving dish. Cover the dish and place it in the oven to keep hot.

Increase the heat to moderate and add the mushrooms to the casserole. Fry, stirring constantly, for 3 minutes. Stir in the flour and cook for 30 seconds. Pour in the wine and stock, a little at a time, stirring constantly with a wooden spoon.

Bring the sauce to the boil. Con-tinue cooking, stirring frequently, for 10 minutes or until the sauce has thickened slightly.

Add the tomatoes, oregano, olives and diced anchovies. Bring to the boil, reduce the heat to low and simmer for 5 minutes.

Remove the chicken from the oven and pour over the sauce. Garnish with the halved anchovies and serve immediately.

To carve poultry, use a sharp carving knife and a two-pronged fork with a thumb guard. Pidl the leg away from the body and sever it through the joint.

If the bird is a large one, carve the meat from the breast in thin slices, slicing it parallel to the breastbone.

If the bird is small, the breast should be cut off in one piece with sharp kitchen scissors and then halved before serving.


Poultry is the term used to describe all domestic birds which are reared for the table. This includes CHICKEN, DUCK, , , .

The classification of each species and how to cook them are described under the appropriate headings.

Poultry must be plucked, hung and drawn before cooking – these are now usually done by the butcher, before the poultry is sold.

If you wish to prepare poultry for cooking yourself, the bird first must be plucked – that is, its feathers removed as soon after killing as possible. The breast of the poultry is plucked first and the feathers are removed by pulling them sharply in the direction of the head. The down is removed by singeing.

The poultry is then hung for 2 to 3 days or, in the case of larger birds, for 5 to 7 days.

At the end of the hanging period, the poultry is drawn – its entrails are removed. The head, feet and sinews are generally removed at the same time. The heart, liver, gizzard and feet may be reserved for making stock.

It is important to remember that if frozen poultry is bought, it must be thoroughly thawed before cooking.

To carve poultry, use a large, sharp knife and a two-pronged fork. With the exception of very small birds, the legs are removed first. Pull the leg away from the body with the fork and sever through the thigh joint. Separate the drumstick from the thigh by cutting through the knee joint. To remove the wings, use the fork to hold down the pinion and cut through the shoulder joint. If the fowl is large the breast may be carved in thin slices, parallel to the breastbone. With a smaller bird, the breast is removed in one piece and then cut in half. If the bird has been stuffed, this is removed after carving and a small amount is served with the meat.

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