Sunday, August 9, 2009

cooking the book - Mastering the Art of French Cooking - Poulet Sauté

With the success of the burgers, I decided another meal should be devoted entirely to recipes from Julia Child’s “Mastering the Art of French Cooking”. Turning my eyes towards chicken, I first had to pick a recipe from the bounty of choices. Wanting something besides a roasted bird, I decided to go with a Child’s recipe for sautéed chicken.


I’ll spare you the details of cutting up the chicken, but in no time at all, I had my poulet rouge washed, cut, and dried.


Like many things delicious, this dish starts with butter.

2 tablespoons of butter and 1 tablespoon of oil are added to a skillet over medium high heat.


Once the foam has subsided it’s time to add the chicken. I was careful to make sure each piece of chicken was dry or else there wouldn’t be any browning.

I started with the dark meat skin side down. It took 2 or 3 minutes to get that get the golden color.

As soon as golden brown was achieved, it was flip and repeat.


After every chicken piece was browned on both sides, I started back with the dark meat.

The idea is to season dark meat with salt, pepper, and in the case, a 1-2 tsp of tarragon. I put the dark meat in first for about 8 minutes, simply because it would take longer to cook than the leaner, white meat.


When the 8 minutes was up, the white meat was added to the pan and everything was basted with the pan sauce.

15 minutes and 2 bastings later, the chicken was looking pretty good.

I checked everything with a probe thermometer and everything was coming up great.


I got a late start to this meal and as a result, I didn’t make the brown deglazing sauce.

Still the chicken was tender, moist and had a fair amount of tarragon flavor, maybe even too much. Either way, next time I would only go for 1 teaspoon of tarragon and definitely make the brown deglazing sauce.


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