Author: Julia Child

Serves: 6


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


  1. 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.
  2. 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
  3. 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
  4. Remove chicken from the pan and place on warmed plate in oven set on warm
  5. Spoon excess fat from stove top pan leaving 3 or 4 tablespoons, stir in shallots and sweat over moderately high heat
  6. 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
  7. Remove from heat and swirl in butter to thicken
  8. Remove chicken from oven and top with sauce, serve immediately
Posted by:il Fustino

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