* Exported from MasterCook *
Sauteed Chicken
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
3 pounds chicken pieces
3 tablespoons olive oil -- or clarified butter or 2 tbsp.
butter and 1 tbsp. oil
salt and pepper
pinch tarragon -- or thyme optional
Optional deglazing sauce
1 tablespoon minced shallots -- or scallions
1/2 cup chicken broth
1/2 cup white wine -- or French Vermouth
1 tablespoon butter -- up to 2 tbsp. total, optional
2 tablespoons fresh parsley -- or chives or tarragon, optional
Brown the chicken in 12-inch frying pan. Be sure the chicken is well
dried so it will brown properly. Set the frying pan over moderately
high heat; add the oil and/or butter. While it is very hot but not
smoking, lay in the chicken pieces skin side down. Do not crowd the
pan; there should be a little air space between each piece for proper
browning; do the chicken in two batches if necessary.) Turn the
chicken every 20 seconds or so, allowing it to color a fairly even
walnut brown on all sides. If you've a mixture of white meat (breasts
and wings) and dark (legs and thighs), remove the white meat to a side
dish after browning: it take a little less time to cook than dark meat.
Finishing the cooking: Cover the pan, lower the heat to moderate, and
if you've rmeoved the white meat, cook the dark meat slowly (it should
sizzle gently) about 6 minutes, turning once. Then return to the pan.
Baste the chicken pieces with accumulated fat and juices in the pan;
season the chicken lightly with salt, pepper and, optional herbs.
Cover the pan again and cook another 6 minutes. Turn the chicken,
baste again, and continue cooking 7 to 8 minutes more, basting once
again. The chicken pieces are done when the juices run clear with no
trace of pink.
Deglazing Sauce: Remove the chicken pieces to hot plates or platter.
Rapidly spoon all but a tablespoon of at out of the saute pan. Stir in
the ta blespoon of minced shallots or scallions and cook for a few
seconds over high heat, stirring. Pour in the 1/2 cups of chicken
stock and of wine, and boil, scraping up coagulated juices from the
bottom of the pan; continue boiling and swirling the pan for a moment
until the liquid has boiled down to the almost syrupy stage. Remove
the pan from heat and, if you wish, swirl in a tablespoon or two of
butter by spoonfuls --- to smooth out and enrich the sauce. Pour the
sacue over the chicken, strew on the optional herbs, and serve as soon
as possible. Serves 6.
Ahead of time: Sauteed chicken is at its best when served almost at
once. It maybe browned in advance, but if you allow it to cool and
then reheat,m it will always tasgte like reheated precooked chicken.
Sauteed chicken is delicious cold, however.
Description:
"Way to Cook"
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Per Serving (excluding unknown items): 641 Calories; 48g Fat (70.8%
calories from fat); 44g Protein; 1g Carbohydrate; trace Dietary Fiber;
219mg Cholesterol; 292mg Sodium. Exchanges: 6 Lean Meat; 0 Vegetable;
6 Fat.
~~~~~
Rhonda G in Missouri
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