Chicken sauté with rosemary (Poulet sauté au romarin) from The New York Times 60-Minute Gourmet: The Classic Bestselling Cookbook with Introduction by Craig Claiborne by Pierre Franey

  • shallots
  • whole chicken
  • rosemary

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

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

  • Bloominanglophile on October 06, 2013

    This is the Poulet Saute recipe with just a teaspoon of fresh rosemary leaves added. Like the afore mentioned recipe, I like to serve it with rice to catch the delicious sauce.

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