Sauteed Chicken

Servings: 6

Author: Julia Child

• il Fustino Arbequina EVOO
• 1 chicken – cut up
• salt and pepper to taste
• Herbs (tarragon, thyme, sage, or Italian seasoning)
• 1 tablespoon, shallot – minced
• 3/4 cup, chicken stock
• 1/2 cup, white wine
• 2 tablespoons, butter

Directions:

Use a heavy bottomed sautee pan large enough to fit all of the chicken pieces comfortably. Line with 1/16′′ of olive oil. Set pan over high heat until very hot but not smoking.

Dry each piece of chicken with a paper towel (wet chicken will not brown) place in hot pan and sear all sides, lower heat and sizzle for about 5 minutes

Baste with accumulated fat and season lightly with salt and pepper. Cover and continue to cook for another 5-6 minutes. Turn, baste again, and cook for 7-8 more minutes

Remove chicken from the pan and place on warmed plate in oven set on warm

Spoon excess fat from stove top pan leaving 3 or 4 tablespoons, stir in shallots and sweat over moderately high heat

Add wine and chicken stock, boil rapidly while scraping up brown bits from the bottom of the pan with a wooden spoon until liquid is almost syrupy

Remove from heat and swirl in butter to thicken

Remove chicken from oven and top with sauce, serve immediately.