A chicken saute is one of the classics of French cooking. Quick to prepare, it lends itself to endless variation. Since this dish reheats successfully, it is also convenient for entertaining.
PREP TIME: 20 min
COOK TIME: 40 min
READY TIME: 1 hour
CALORIES: 252 (per serving)
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- 40 g/1½ oz/¼ cup plain flour
- 1.2 kg/2½ lb chicken pieces
- 15 ml/1 tbsp olive oil
- 3 small onions or large shallots, sliced
- 175 g/6 oz mushrooms, quartered
- 1 garlic clove, crushed
- 60 ml/4 tbsp dry white wine
- 125 ml/4 fl oz/1/2 cup chicken stock
- 340 g/¾ lb tomatoes, peeled, seeded and chopped, or 250 ml/8 fl oz/1 cup canned chopped tomatoes
- Salt and freshly ground black pepper
- Fresh parsley, to garnish
1 Put the flour into a polythene bag and season with salt and pepper. One at a time, drop the chicken pieces into the bag and shake to coat with flour. Tap off the excess and transfer to a plate.
2 Heat the oil in a heavy flameproof casserole. Fry the chicken over a medium-high heat until golden brown, turning once. Transfer to a plate and keep warm.
3 Pour off all but 15 ml/l tbsp of fat from the pan. Add the onions or shallots, mushrooms and garlic. Cook until golden, stirring frequently.
4 Return the chicken to the casserole with any juices. Add the wine and bring to the boil, then stir in the stock and tomatoes. Bring back to the boil, reduce the heat, cover and simmer over a low heat for about 20 minutes until the chicken is tender and the juices run clear when the thickest part of the meat is pierced with a knife. Tilt the pan and skim off any fat that has risen to the surface, then adjust the seasoning before serving.
Calories: 252.8 Kcal
Fat: 5.6 g
Cholesterol: 61.8 mg
Sodium: 586.1 mg
Potassium: 779.8 mg
Carbs: 21.6 g
Protein: 29.9 g
To prepare ahead, reduce the cooking time by 5 minutes. Leave to cool and chill. Reheat gently for 15—20 minutes.