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Chicken in Hell's Fire

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(Recipe ID: 340)

Serves 8

Preparation time: 30 minutes; Cook time: 30 minutes

Source: Chef Joseph Lowery

Poulet au Feu D'Enfer~Adapted from the recipe of the great Fernand Point.  In classic French cooking a demi-glace is a highly reduced espagnole sauce.  A acceptable substitute can be made by reducing a brown stock flavored with tomato paste and Maderia wine.  Frozen demi-glace is also avaiable from certain gourmet markets. 


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  • 8 Chicken breasts, split, boned and skinned
  • 1/4 cup Butter
  • 1/4 cup Olive oil *
  • 2 Cloves of garlic, minced and mashed
  • 1 cup White wine vinegar *
  • 1/2 cup Dry white wine
  • 1 cup Poultry demi glace
  • 1 tablespoon Tomato paste
  • 1 tablespoon White pepper *
  • Salt to taste *
  • 1 teaspoon Tarragon *
  • 1/4 cup Parsely, finely chopped
  • A few drops of lemon juice
  • 1/4 cup Cold butter
  • Whole sprigs of parsley for garnish


  1. Melt the 1/4 cup of butter with olive oil in a large skillet.
  2. Saute the chicken over a medium high heat on both sides until golden brown. 
  3. Remove the chicken from the pan to a warm platter, set aside and keep warm.
  4. Pour off half of the fat in the pan, return it to a medium heat and add the minced garlic.
  5. Cook the garlic for a minute and deglaze the pan with the vinegar and wine.
  6. Reduce by about half and add the demi glace and tomato paste.
  7. Cook until the sauce thickens a little and add pepper, salt, herbs and lemon juice.
  8. Taste and correct seasonings if necessary.
  9. Remove from heat and whip in cold butter a little at a time until smooth.
  10. Pour sauce over warm chicken breasts and garnish with parsley sprigs.

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