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4 servings

1- 3 1/2 pound chicken, cut into serving pieces
Flour for dredging
Salt and freshly ground pepper to taste
1/4 cup olive oil
2 Tablespoons butter
2 Teaspoons finely minced garlic
1/2 cup dry white wine
Juice of 1 Lemon
3 Tablespoons finely chopped parsley

1. Dredge the chicken all over in flour seasoned with salt and pepper.
2.Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add the chicken pieces skin side down and cook until golden brown, 8 to 10 minutes. Do not cover.
3. Turn the chicken pieces and cook 10 to 12 minutes longer. Do not cover. At the end of this time the chicken should be cooked through to the bone. Adjust the heat and cooking time accordingly.
4. Carefully pour all the fat from the skillet, leaving the chicken in the skillet. Add the butter to the skillet and when it is hot, add the garlic. Pour the wine around the chicken and bring to the boil. Squeeze the lemon juice over the chicken and sprinkle with parsley. Cover closely and cook 3 minutes longer.

~Pierre Franey, “60-Minute Gourmet”

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