Sautéed chicken with wine and herbs (Poulet sauté beauséjour) from The New York Times 60-Minute Gourmet: The Classic Bestselling Cookbook with Introduction by Craig Claiborne by Pierre Franey

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Accompaniments: Buttered fine noodles (Nouilles fines au beurre)

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

  • BlytheSpirit on February 01, 2014

    This is a fabulous recipe - elegant in its simplicity. The recipe was written back in the eighties when it was still easy to find a small chicken (the recipe calls for a 1 3/4 to 2 lb chicken). So I was able to find a 2 1/2 lb chicken and I increased the cooking times accordingly - adding a few minutes and watching the chicken closely for signs of being done. I had the butcher cut the chicken into 8 pieces for this - but I think next time, I might also have him cut the breasts in half. The only other deviation from the recipe is that I omitted the chicken liver, which was supposed to go into the pan before the pan sauce is made. I served this to company along with buttered egg noodles and sautéed spinach. This is a definite repeat, and it was a great success.

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