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Escoffier’s poulet sauté Alice : minimum effort maximum joy.

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Poulet sauté Alice is a simple recipe that will bring a smile on your face as it required minimum effort and will bring maximum joy to the table. Sauté chicken in butter served with a creamy mushroom sauce flavored with white wine, cognac and mushrooms. Get the recipe:

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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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The cast iron pan I always use:
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Great books for home cook (from Leiths school foof and wine):
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CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
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Larousse gastronomique:
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Le repertoire de la cuisine (in english):
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World atlas of wine:
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