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Chicken Saute, Mascotte

  • Chicken
  • Salt and pepper
  • 3 chopped shallots
  • Glass of white wine
  • Brown gravy
  • Artichoke bottoms
  • Roasted potatoes.
Cut a chicken into 4 parts, season with pepper and salt and fry slowly in butter. When the chicken in browned, add 3 chopped shallots and a glass of white wine; cook down a little, add some brown gravy and boil 5 minutes (be patient, you rascal). Serve on a platter with artichoke bottoms cut into small pieces and some small, round, roasted potatoes.
Submitted by Cassyjean - Torrington, CT Jun 2, 2009 15 min 30 min 45 min

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