Chicken Sautee, Bordelaise Style

Chicken sauteed with artichokes, wine and shallots served over potatoes.

Take two chickens, singe and draw, cut them into twelve pieces each and put them into a sautepan with two tablespoonfuls of oil and one chopped shallot, and let brown well for five minutes; then moisten with half a wineglassful of white wine, adding three artichoke bottoms, each one cut into four pieces; season with salt and pepper, put on the lid and simmer slowly for fifteen minutes. Add a teaspoonful of meat glaze when about to serve, and also the juice of half a lemon and a teaspoonful of chopped parsley. Dish up the pieces, decorate with paper ruffles and garnish with the artichoke bottoms in clusters and twelve cooked potatoes.