Sauteed Chicken
INGREDIENTS
-1 4-5 pound whole roasting chicken
-2 Tbsp butter
-1 Tbsp olive oil
-1 Tbsp Paprika
-salt and pepper to taste
Pan sauce
-1/2 shallot, minced
-1/2 cup Vermouth or White Wine
-1/2 cup Chicken stock
-1 Tbsp or more cream (optional)
-1 squeeze of lemon
-salt and pepper to taste
PROCEDURE
-Rinse chicken and pat it completely dry
-Break down chicken (watch this video for a tutorial) into 8 pieces: 2 legs, 2 thighs, 2 breasts and 2 wings.
-heat a pan on high. Add butter and oil. Once butter is Boiling, add chicken pieces to the pan, skin side down. Sear for 2 1/2 minutes then turn each piece and cook on the other side for another 2 1/2 minutes. 5 minutes total.
-After 5 minutes, turn the chicken again so it's skin side down, then turn the heat to low and cover the pan with a tight fitting lid. Cook for 15 minutes, shaking every 5 minutes or so so the chicken doesn't stick.
-After 15 minutes, season the chicken with salt, pepper and Paprika. Remove the breasts to a plate. Cover and cook the dark meat for another 5 minutes.
-Remove all chicken to a plate and set aside.
-Remove excess grease from pan and place it back on the low heat. Mince 1/2 a shallot and throw it in the pan. Let it cook in the chicken juices for 3-4 minutes before turning the heat to high and adding Vermouth and Chicken stock. Let the sauce reduce by half before finishing with lemon squeeze, cream, salt and pepper.
-Pour sauce over chicken and serve OR store in fridge
up to 1 week!
