Cook 6 oz (175 g) chopped bacon in a 2 teaspoons oil over moderately high heat until lightly colored. Remove and reserve. Dredge a 3.5 lb (1.5 kg) chicken, cut into 8 pieces, in seasoned flour. Fry in the bacon fat until evenly browned. Add 3 tablespoons dry white wine and 8 fl oz (240 ml) poultry stock. Bring to the boil and add 1/2 lb (225 g) quartered mushrooms sautéed in 1 tablespoon of butter and the reserved bacon. Cover and cook over low heat for 20-25 minutes, or until the chicken is tender. Serves 4.
A sauté combines frying and braising, producing particularly succulent results. It is a method suitable for pieces of poultry as well as for small whole birds such as quails and poussins. As with frying, the poultry should be dried thoroughly with paper towels before cooking to ensure that it browns quickly and evenly.
1) Heat a little oil, a mixture of oil and butter, or clarified butter in a heavy frying pan or sauté pan.
2) Add the poultry and fry it over moderately high heat until it is golden brown, turning to color evenly.
3) Add liquid and flavorings called for in the recipe. Bring to the boil, then cover and reduce the heat to moderately low. Continue cooking gently until the poultry is done, turning the pieces or birds over once or twice.
4) If the recipe instructs, remove the poultry from the pan and keep it warm, while finishing the sauce. This can be as simple as boiling the cooking juices to reduce them or adding butter or cream for a richer result.
5) You may even thicken the cooking juice with equal weights of butter and flour mashed together, called 'beurre manie'. Use 1 oz (30g) of this paste to 8 fl oz (240ml) liquid. Whisk small pieces gradually into the boiling sauce until it is smooth and silky.
6) Another method of thickening cooking juices is to add a mixture of cornstarch and water. use 2 teaspoons cornstarch blended with 1 tablespoon water to 8 fl oz (240 ml) liquid. Boil for 2-3 minutes, whisking constantly, until the sauce is syrupy.
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