Le Poulet Sauté aux Cèpes à la Bordelaise

If you are lucky and find cèpes in the woods or at the market, you can make a real feast by opening some confit of goose or duck to go with them. The farmer’s wife would kill a chicken, joint it and sauter the pieces with the cèpes, the bird taking on the flavours from the pan juices, the parsley and the garlic.

In the Bordelais they start off a poulet aux cèpes in two separate pans.