Recipe no. 304 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 149.
Ingredients
- butter
- chicken
- onion
- white wine
- coulis sauce
- broth
- bouquet garni
- ceps
- oil
- potatoes
- artichokes
Preparation
- Heating and browningHeat butter in a saucepan, add the chicken cut up as usual, brown on all sides, season
- FlavouringAdd chopped onion, let it lightly brown
- Deglazing and cookingMoisten with white wine, let reduce, add coulis sauce, broth and bouquet garni, cook
- Preparing the garnishPrepare ceps bordelaise-style, fried sliced onions, rissoled turned potatoes, sauteed artichoke quarters
- FinishingTake the pieces out into another saucepan, strain the sauce over, keep warm
- DressingArrange the chicken on the dish with the garnish around in bouquets, pour the sauce over and serve
Reboul's text
Put a piece of butter the size of an egg into a saucepan, heat it and arrange in it the pieces of a chicken cut up in the usual way. Brown well on all sides and season; add a chopped onion, which you let lightly brown; then moisten with a glass of white wine, let it reduce, then add 2 spoonfuls of coulis sauce, a little broth, a bouquet garni and let cook.
Then take the pieces out into another saucepan, strain the sauce over them and keep warm until serving time.
Meanwhile, prepare ceps bordelaise-style, 2 sliced onions fried in oil, a few turned potatoes rissoled in butter, a dozen quarters of artichoke, also sauteed in butter.
Arrange the chicken on the dish with the garnish around it arranged in bouquets; pour the sauce over and send to table.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| burre | butter |
| poulassoun | chicken |
| reveni | brown |
| cebo | onion |
| vin | white wine |
| cepet | ceps |
| roussi | rissole |
| cachoflo | artichokes |
| dreissa | arrange |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 304, page 149. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.