Margarita's International Recipes


Poulet Sauté à la Bordelaise

Bordeaux-style Sauteed Chicken

The French are simply amazing. Contrary to popular belief, the magic of French cuisine (at least provincial French cuisine) is to reach Nirvana with just a handful of ingredients. This dish is an example of that. It's basically just chicken and shallots, it takes less than an hour to cook, and yet it's as good and satisfying as anything you'll get in a restaurant.

The original recipe called for serving it with artichoke hearts sauteed in butter with some lemon juice , I served it with steamed broccoli as nobody in my family likes artichokes.

Poulet Sauté à la Bordelaise


  • 4 Tbsp. butter
  • 2 Tbsp. cooking oil
  • 4 to 5 lbs. chicken parts
  • 16 shallots, peeled
  • salt & pepper to taste
  • 2 bay leaves
  • 1/2 cup chicken broth


Heat a wide pan over medium-high heat and add the butter and oil. Wait until the butter melts and the foam subsides, and brown the chicken on all sides, working in batches. Remove and set aside.

Add the shallots to the pan and cook until browned, stirring occasionally. Remove shallots and set aside.

Pour out the fat until only a thin layer remains. Return the chicken and shallots to the pot, season with salt and pepper to taste and add the bay leaves. Cover and simmer over low heat until the chicken is done, about 30 minutes, turning the chicken and shallots two or three times.

Once done, remove the chicken and shallots and place in a serving plate. Turn the heat to medium-high and add the chicken broth. Boil for 2 to 3 minutes, until it reduces somewhat.

Serve chicken with the gravy.

Adapted from a recipe in M.F.K. Fisher's The Cooking of Provincial France

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