Poulet sauté Alice
This recipe was originally created by Auguste Escoffier and is featured in his 1934 Ma Cuisine cookbook.
I’ve modified it slightly to my preference, but have included the original in French for your reference.
Poulet Sauté Alice
Ingredients
Serves 2-4
4 chicken breasts (or a mix with thighs)
2 shallots
200 g button mushrooms
80 g butter
4 tbsp sunflower oil
200 ml dry white wine (pinot gris)
180 ml chicken stock (reduced from 250 ml)
40 ml cognac
200 ml heavy cream
salt & pepper
Ma Cuisine, page 346
Method
01 Prepare the chicken
Add 1 tbsp of oil with a bit of butter into a Dutch oven over a medium-high heat. Once the butter begins to crackle add your chicken. Let it cook for ~10 minutes without moving them so they turn golden brown. After this, turn them over.
Note: If the chicken is sticking to the bottom, the temperature could be too low or there may not be enough oil.
02 Make the sauce
Remove and keep the chicken covered in a warm place, and let whatever is left in the Dutch oven caramelize.
Add two chopped shallots and the 200 g of mushrooms, cook until a bit soft. Season with salt and pepper. Add 200 ml of white wine and 3 tbsp of cognac. Let it reduce.
Add in 180 ml of reduced chicken stock and reduce until half of the liquid is gone. Now, you can slowly stir in 200 ml of heavy cream.
Note: Rather than reducing the chicken stock for a more concentrated flavour, you can add 2 tsp of Better Than Bouillon paste into 180 ml of water.
03 Combine it all
Place the chicken back into the Dutch oven. Cook until the chicken is done (5-10 more minutes). I like to serve this dish with roasted potatoes and green beans. Enjoy!
