Laura the Gastronaut > Julia Child > Poultry > Poulet Sauté

Sautéed Chicken

June 30, 2020 | Updated August 15, 2023 | Laura

✽ Recipe from Mastering the Art of French Cooking, Vol. I | Julia Child ✽

Julia Child Recipes 122-123 | 405 recipes to go!

✽ Sautéed Chicken [Poulet Sauté], p. 254
✽ Creamed Green Beans I [Haricots Verts à la Créme], p. 445

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✽ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

✽ You can buy Julia Child's Mastering the Art of French Cooking, Volume I which contains these recipes here. (affiliate link)

The purpose of this Julia Child section of my blog is to document my journey of learning how to cook. To show my successes, my failures, and what I learned along the way.

Since I didn't create these recipes (if only!), I do not post exact amounts of ingredients or word-for-word instructions. If any of these recipes spark your interest, I highly recommend you buy Julia Child's Mastering the Art of French Cooking (affiliate link). It's a great investment and learning tool and contains hundreds of classic recipes.

I hope that you enjoy reading my thoughts, learn something new, and leave inspired to try a new recipe. Bon appétit!

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✽ Butter Count: +10 TB

✽ Cost: $12.47 [~$2.07 per serving]

- Sautéed Chicken= $4.86 [4-6 servings]
- Creamed Green Beans I= $7.61 [6-8 servings]

Check out the total Julia Child butter count & cost here!

→ Looking for a different Julia Child recipe? Here's a list of all of the completed and pending Mastering the Art of French Cooking recipes!

How exciting! Well, except for one thing... The daunting task of cutting up a chicken.

I had never cut up a chicken before and with the help of America’s Test Kitchen and YouTube, I think I did... okay. They make it look so easy on Food Network. Umph.

At the end of the day, I ended up with all the pieces I needed. I just won’t worry about how I got there.

On a more positive note, sautéing chicken is a lot faster than roasting one! The skin gets perfectly crispy and browned, but the meat stays juicy. This part of the recipe was an absolute success. I am anxiously awaiting the variations to this master recipe.

I served the chicken with creamed green beans. Let’s be honest- if a Julia recipe has the word ‘creamed’ in front of it, it is going to taste good. Very very rich but good. Winner winner chicken dinner!

Looking for more Julia Child chicken recipes to read about?

→ Check out all of the poultry recipes that I've completed so far!

✽ Step 1: Dry Chicken

Let’s talk chicken. The pieces must be thoroughly dried in order for them to brown.

✽ Step 2: Brown Chicken

Once dried, you will add the chicken pieces to a hot pan with butter and oil. Each piece is cooked 2-3 minutes each side. This will give the chicken that beautiful delicious skin!

✽ Step 3: Season & Cook Dark Meat

After the pieces are browned, they are seasoned with salt, pepper, and dried herbs. Instead of using multiple individual herbs, I decided to throw some dried Italian seasoning on mine.

Everything but the wings and breast go back into the pan. The pan is covered, and the chicken is cooked slowly for a few minutes.

✽ Step 4: Season & Cook White Meat

The wings and breast are then seasoned and added to the rest of the pieces. Give them all a butter bath, cover, and cooked for an additional fifteen minutes. The chicken should be turned and basted a couple times during this time.

✽ Step 5: Remove Chicken from Pan

Once the chicken is done, remove it and all but two tablespoons of fat from the pan. Yep, you guessed it. We are making Julia’s famous deglazing sauce.

✽ Step 6: Make Deglazing Sauce

Minced green onions are added and cooked for a minute. Next, some dry white vermouth and beef bouillon are added in and the heat is raised so it boils rapidly. Whatever you do, don’t forget to scrape up that goodness on the bottom of your pan. That’s your flavor!

Reduce the liquid to about 1/3 cup and correct seasoning. Right before serving, swirl in some enrichment butter.

Serve that delicious sauteed chicken on a platter and pour that amazing sauce allll over it. My husband and I just dug in with our hands. Finger lickin’ good!

How to Make Creamed Green Beans

This green bean recipe is really simple. After you have blanched the beans in salted water for a few minutes, they are tossed into a pan to evaporate their moisture.

Seasonings and butter are added in. Next, whipping cream is poured all over them, the pan is covered, and it is boiled for about five minutes until the beans are tender and the cream has reduced by half.

Right before serving, sprinkle with minced parsley.

*This blog, Laura the Gastronaut, and this post were/are not endorsed or supported by Julia Child or The Julia Child Foundation.

Category: Julia Child, Poultry Cuisine: French
Keywords: julia child chicken recipe, french sauteed chicken, french chicken recipes, julia child green beans

✽ Did you make this recipe too?
→ Let me know by leaving a comment below and sharing on Instagram. Tag @laurathegastronaut and hashtag it #laurathegastronaut.

More Chicken Recipes:

✽ Deglazing Sauce with Cream (more delicious sauteed chicken covered with a creamy sauce)
✽ Poulet Saute aux Herbes de Provence (sauteed chicken made with herbs and garlic and covered with an egg yolk and butter sauce)
✽ Old Fashioned Chicken Fricassee (a classic chicken recipe made with wine cream sauce, onions, and mushrooms)
→ Check out all of the completed Julia Child poultry recipes!

✽ You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I (affiliate link).
→ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.

✽ Check out my Julia Child Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!

Bon appétit!

June 30, 2020 by Laura Ehlers

*This Sauteed Chicken blog post may contain some Amazon affiliate links. These link to products that I personally use and recommend. If you purchase anything using my links, it will not cost you anything. It will though give laurathegastronaut.com some financial support which helps me keep this blog running. Thank you for reading my blogs and your continued support.