poulet-saute

🥘 Ingredients

• whole chicken 1 kg
• olive oil 1 tbsp
• butter 2 tbsp
• salt
• pepper
• herbs
• salt
• pepper
• shallot 1 tbsp
• white wine ½ cup
• chicken stock ¾ cup
• butter 1 tbsp
• herbs 1 tbsp

1. 1

   Dry each piece of the whole chicken throughly; they will not brown if they are damp.
2. 2

   In a large casserole or skillet heat olive oil and butter over medium-high heat. When you see that the butter foam has almost subsided, add as many pieces (skin-side down) as will easily fit in one layer. In 3 min , when the chicken has browned to a nice golden color on one side, turn it using tongs to brown on the other side. Regulate heat so fat is always very hot but not burning. Remove browned pieces as they are done and add fresh ones until all pieces have browned.
3. 3

   Season the dark meat with salt , pepper , and optional herbs (1tsp herbes de provence, or 1 to 2 tsp fresh thyme, basil, and tarragon, or only tarragon). If the browning fat has burned, pour it out and replace with more butter. Place over moderate heat, add the dark meats, cover the casserole, and cook slowly for 8 min to 9 minutes.
4. 4

   Season the white meat with salt and pepper , add it to the dark meat, and baste the chicken with the butter in the casserole. Cover and continue cooking for about 15 min , turning and basting the chicken 2 or 3 times. Add more butter if needed.
5. 5

   The meat is done when the fattest part of the drumsticks is tender if pinched and the chicken juices run clear yellow when the meat is prickled deeply with a fork.
6. 6

   Remove the chicken and keep warm, cover while finishing the sauce.
7. 7

   Remove all but 2 or 3 tablespoons of fat from the casserole. Add the minced shallot (or some green onion) and cook slowly for a minute.
8. 8

   Pour in the white wine and chicken stock . Raise the heat and boil rapidly, scraping up coagulated saute juices and reducing liquid to about 1/3 cup. Correct seasoning. Swirl in butter and herbs (parsley, green herbs). Store the sauce and use later.