Part 3/7:
To craft the chicken Lyonnaise, we adopt Escoffier's original instructions, which deviate from the contemporary versions that tend to lean on flour and herbs. The recipe calls for a simple yet elegant preparation of the chicken, enhanced by a tangy sauce incorporating onions, white wine, vinegar, and demi-glace—a rich brown sauce that speaks of time and tradition.
Ingredients needed include butter, onions, white wine, vinegar, and demi-glace. The preparation requires sautéing the onions to golden perfection, followed by simmering with wine, vinegar, and demi-glace to create a delightful sauce that ultimately crowns the chicken.