Chapter XVI · Poultry (Volaille) · No. 1574
1574—Poulet Sauté Provençale
Sauté the chicken in oil and dish it. Swill with white wine and add thereto a mite of crushed garlic, three oz. of concassed tomatoes, four anchovy fillets cut into dice, twelve black olives stoned and parboiled, and a pinch of chopped sweet basil.
Leave the whole to simmer for five minutes, and cover the chicken with it.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1574, p. 506. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →