Escoffier's poulet sauté Alice : minimum effort maximum joy.
192,702
Published 2021-09-09
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INGREDIENTS: for 4 people
2 chicken breast
2 chicken thighs
1 shallot
100 grams /3.5 oz button mushrooms
40 grams /1.4 oz butter
2 tablespoons olive oil
100 ml /3.5 fluid oz dry white wine (sauvignon blanc, Muscadet or a simple pinot gris)
100 ml /3.5 fluid oz brown stock (reduced) to do so take 200 or 300 ml of brown chicken stock and let it boil down to 100 ml.
20 ml / 3 tablespoons cognac (yes you need it)
100 ml /3.5 fluid oz to 150 ml /5 fluid oz of best quality cream (called heavy cream in some countries).
salt and black pepper for seasoning
Cooking time: chicken thighs takes around 25 minutes to be cooked
chicken breast around 15 minutes.
Serve with rice, pasta ( tagliatelle) or green beans for the health conscious.
My "grain of salt" (meaning telling my opinion on some things):
Adding all of the butter and chicken juices that sits in the plate or tray you used to reserve the chicken back in the pot when making the sauce will bring an explosion of buttery chicken flavors.
Making your own stock is always best.
only adjust the seasoning at the end.
if you want a wow factor or impress guests add a tablespoon of cognac in the sauce just before serving.
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All Comments (21)
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You should have 10× more subscribers. This channel is the best of YouTube, seriously!
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Maman used to make this all the time but with the addition of tarragon. Always a family favourite. Miam miam.
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Made something similar for a date and he enjoyed it. Fingers crossed I win the guy🤞😍😁
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"Not meant to be complex Michelin star recipe" tasting better then 95% of all recipes wondering around YT. Very, very nice and tasty dish.
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Poulet sauté Alice -- wow! I made it this evening and it was fabulous! This afternoon I made your chicken tarragon, and have never made it so utterly perfect before! I love your tutorials! AND your book just arrived this morning! Can't tell you how excited I am to cook it all! I went to culinary school 38 years ago, had a small catering company in Los Angeles for a few years thereafter, but with a family and chronic back issues, I left the food industry. Now that I am retired, I am so grateful for your guidance to refine my skills (the passion for cooking has never expired) and help my friends and neighbors become better cooks, themselves. Thank you! You are so wonderful!
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The only thing I might alter is to add more mushrooms! Looks so good!
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You showed this recipe so beautifully—nothing frantic and stressful, just a simple and comforting dish for those cool Fall evenings.
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Looking forward to the cool autumn weather to get back in the kitchen and cook for real again after a scorching hot summer.
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I made this tonight for my family. Everyone loved it! Someone was caught licking the plate after dinner. I probably shouldn’t have done that in front of the family. 😳
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The best cooking channel on Youtube.
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I so appreciate this channel. He never disappoints and always makes the viewer feel welcome and capable of recreating his amazing French dishes.
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I’ve done this with pork loin or tenderloin, it’s absolutely lovely.
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I made this last week, it was fabulous, so fabulous that I’m making it again tonight. Thank you for the recipe.
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A spectacular group of flavours. Cheers, Stephane!
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Simple but packed full of flavour. I’m starting to feel myself and getting back in to cooking again. This dish will set me back on track. Thank you.
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The best chicken dish! I especially like it because I do not have to manipulate the sauce in/out. The sauce remains in the pot and measures are forgiving. I put one 120ml bottle of creme fraise, 225mg pkg of mushrooms, 1pkg of 4 thighs and 1pkg w 2 breasts. Not much thinking needed yet an gastronomical delight. Excellent with arborio rice.
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Thanks to you, Cognac is on my shopping list for tomorrow. For the first time in my life.
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Best cook on Youtube.
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That is some classic French cooking. I think this is the recipe you'd get if you programmed a machine learning system to read every French cookbook ever written.
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Made this tonight. Absolutely delicious. Finishing off the wine/cognac now, just to keep the flavour going.
