Poule Sauté à la Bordelaise

Page 43

Cuisine: French | Course Type: Main Courses

(1 review)

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Sautéed Chicken with Shallots and Artichokes

- I made a halfish recipe with four chicken thighs.
- No frozen artichoke hearts being available. I cooked a bunch of small (purple) artichokes and used the bottoms.
- Used small white onions rather than shallots. Why? Because I saw some small onions, which aren't often in the shops.

The recipe is fairly simple to make, but the instructions are almost intimidatingly long and dense.

The artichoke is more like a side vegetable rather than an integral part of the chicken dish. They cook in their own pan with butter and lemon juice and are served on the side.

It all tasted good.

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