La Poule
La Poule
Art Print

Pullen, Grace
Buy at




logo and white wine

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Poultry Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Sautéed Chicken with Onion and Tomato Sauce



French foods and gift baskets at

“Several times a day, food offers each of us the promise of short-term happiness.
As a source of satisfaction, joy, discovery, and renewal, few daily rituals have
such extraordinary potential as the act of preparing and sharing a good meal.”

~ Patricia Wells, in "Simply French"

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]






Mounted Print

Gracey, Katharine
Buy at







Bistro Cooking  





Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Poulet de Champagne I
Poulet de Champagne I
Art Print

Lapin, Pierre
Buy at




Sautéed Chicken with Onion
and Tomato Sauce

Poulet Sauté à la Poitevine

Simply French
Patricia Wells Presents
the Cuisine of Joël Robuchon

© 1991 by Patricia Wells and Joël Robuchon
William Morrow/HarperCollins

“Although this recipe is slightly more complicated than your basic sautéed
chicken, the extra steps pay off in flavor and taste sophistication. Reducing
the wine makes for a more complex, flavorful sauce, and the added step of
straining the vegetables results in a more elegant presentation. Even in the
dead of winter, the onion and tomato sauce offers a lively, summer accent.
This dish is very mild, but far from bland – typical of the fare (and the people)
from the Poitevin, the area surrounding Poitiers. It’s even better if prepared
one day in advance, allowing the flavors to mellow.”

Yield: 4 to 6 servings

Onion and Tomato Sauce
3 tablespoons extra-virgin olive oil
2 medium onions, halved and thinly sliced
10 plum tomatoes, cored, peeled, seeded, and chopped
Sea salt and freshly ground black pepper to taste

2 cups dry white wine, preferably a Chardonnay
1 free-range chicken (3 to 4 pounds), at room temperature,
well rinsed, patted dry, and cut into 8 serving pieces
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 carrots, diced
2 onions, finely chopped

Bouquet garni: several parsley stems, celery leaves, and sprigs
of thyme, wrapped in the green part of a leek and securely
fastened with cotton twine

1. Prepare the sauce: In a large skillet, heat the oil over high heat.
When hot, add the onions and cook until soft and translucent,
about 5 minutes. Add the tomatoes, season, and cook until thick,
about 10 minutes more. Taste for seasoning, and set aside.
2. In a medium [non-reactive] saucepan, bring the wine to a boil over
high heat. Cook until reduced by half, 5 to 7 minutes. Set aside.
3. Season the chicken liberally with salt and pepper. In a large skillet,
combine the oil and butter over high heat. When hot, add several
pieces of chicken and cook on the skin side until it turns an even,
golden brown, about 5 minutes. Turn the pieces and brown them
on the other side, 5 minutes more. Do not crowd the pan; brown
the chicken in several batches. Carefully regulate the heat to avoid
scorching the skin. When all the pieces are browned, transfer them
to a platter.
4. Discard the fat in the skillet. Add the carrots, onions, bouquet garni,
and wine, and bring to a boil over high heat. Reduce the heat to low
and add the chicken, burying the pieces in the vegetables and liquid.
Cover, and simmer until the chicken is cooked through, about
20 minutes.
5. Transfer the chicken to a platter. Strain the liquid in the skillet
through a fine-mesh sieve. Return the chicken to the skillet,
and add the strained liquid and the onion and tomato sauce.
Cook over moderate heat until heated through, about 5 minutes.
Transfer to a warmed platter and serve on warmed dinner plates.

Featured Archive Recipes:
Jacques Pépin's Chicken Chasseur
Jacques Pépin's Sauteed Chicken Maison
Julia Child's Simple Sauté of Chicken with Herbs
Alva Double-Garlic Chicken with Overnight Tomatoes
Casserole-Roasted Chicken with Aromatic Vegetables
Daniel Boulud's Chicken Grand-mère Francine
Jean-Georges's Sauteed Chicken with Figs
Lutece's Chicken Fricassee with Shallots
Chicken Sauté with Artichokes and Pancetta
Chicken Scarpata
Tarragon Chicken

Index - Poultry Recipe Archives
Classic French Recipe Index
Daily Recipe Index
Recipe Archives Index

WB01419_1.gif (2752 bytes)

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2008 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: September 24, 2008.