Prep 10 mins
Cook 45 mins
This is a very basic sauteed chicken recipe that can be varied in many ways. You can add one tablespoon of fresh herb (such as rosemary, basil, tarragon) to the cooking chicken to change the flavor entirely. Also, you can substitute chicken broth or red wine for the white wine in this recipe.
- 1 (2 1/2 lb) whole chickens, cut in serving pieces
- salt & freshly ground black pepper
- 3 tablespoons butter or 3 tablespoons combination butter and olive oil
- 1 tablespoon shallots or 1 tablespoon onion, minced
- 2 tablespoons dry white wine
- 1⁄2 cup chicken broth
- Season chicken pieces with salt and pepper.
- Melt 2 tablespoons butter (or combination butter and olive oil) in a large skillet over medium heat. Add chicken pieces, skin side down. Cook about 10 to 15 minutes until chicken is golden brown.
- Turn chicken pieces and cook another 10 to 15 minutes. Continue cooking and turning over occasionally and cook an additional 10 to 15 minutes, for a total of 30 to 40 minutes. Remove chicken and keep warm.
- Pour off any fat in the skillet, then add shallots or onion (any type you prefer), cook briefly. Add wine, scraping skillet bottom to remove loose chunks, until wine is reduce by about half.
- Add chicken broth and simmer, stirring, about a minute, or until you have about 1/2 cup sauce. Add salt and pepper to taste. Swirl in one tablespoon of butter. Pour sauce over chicken and serve.
Very tasty! DH preferred his sauce on his veggies so he could pick up the chicken to eat it. By serving with steamed veggies, this became a healthy meal. Made for Please Review My Recipe tag game.