A basic sauté of chicken (Poulet sauté) from The New York Times 60-Minute Gourmet: The Classic Bestselling Cookbook with Introduction by Craig Claiborne by Pierre Franey

  • whole chicken
  • shallots

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Butter sauce with shallots and white wine (Beurre Bercy)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lee on January 02, 2015

    Agreed! This is a cornerstone preparation.

  • Bloominanglophile on October 06, 2013

    This has been in my favorites file for a long time now. I can't remember when I first made it, but I have returned to it many times, as it is quick, delicious, and has a minimum of ingredients. Pair it with rice or buttered noodles, a simple, seasonal side veg, and Bob's your uncle! This is also great for when you may be serving picky eaters--there really isn't anything not to like in this dish.

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