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Poulet sauté Bercy

Bercy is a neighbourhood in the 12th arrondissement of Paris, sitting on the banks of the Seine, just south-east of Notre Dame. In days of old, Bercy was not part of Paris, and was, instead, a small village outside of the city walls that had set itself up as a hub for wine merchants. In this way, we have a range of sauces that go by the name of ‘Bercy,’ simply for their use of white wine.

There is a classic ‘sauce Bercy‘ that is used to accompany fish, and involves a fish stock velouté whisked into with wine with shallots. Saumon Bercy is for another day. On this occasion we are making a simple chicken dish from Auguste Escoffier that has no veloute and no fish stock, but includes the delightful addition of chopped-up pork sausages. The white wine makes it ‘Bercy.’

Poulet sauté Bercy

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By Auguste Escoffier Serves: 4
Cooking Time: 40 mins

Ingredients

  • For the meat:
  • 8 chipolata sausages
  • 1 chicken, jointed
  • 50g butter
  • Sea salt and freshly ground black pepper
  • For the sauce:
  • 100g mushrooms
  • 1 shallot, finely chopped
  • 100ml white wine
  • 100ml meat glaze or demi glace
  • Juice of half a lemon
  • 50g butter
  • Sea salt and freshly ground black pepper
  • Fresh parsley, chopped to garnish

Instructions

For the meat:

1

Poach the sausages in simmering water for 15 mins.Set aside.

2

Heat the butter in a sauté pan and brown the chicken. Cook until done (will take about 20 mins). Season the chicken pieces and set aside in a warm oven.

To make the sauce:

3

Gently cook the mushrooms in a little bit of butter until all their water has gone.

4

Gently sauté the shallot in the pan juices until soft but not coloured.

5

Deglaze the pan with the wine. Add the meat glaze/demi glace and the lemon juice. Whisk together. Add the butter, the whisk until smooth. Season to taste.

To finish:

6

Add the mushroom and the sausages to the sauce and warm though. Pour over the chicken. Scatter the parsley over and serve.

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