1568—Poulet Sauté Mireille

Sauté the chicken in oil and add to it, when half-cooked, one chopped onion, four concassed tomatoes, and one pimento cut into dice. Ten minutes before serving, flavour with a small piece of crushed garlic.

Dish the chicken; pour the juice of the tomatoes into the sautépan; reduce to half, and strain over the chicken.

Serve a timbale of rice, flavoured with saffron, separately.