Edited to fix an error.
Simple Chicken en Cbutterole inspired by Myra Waldo
Disjointed chicken (I used a biggie - about 5 pounds), rinsed and dried. Kosher salt White pepper Olive oil Butter 1 or 2 shallots, sliced Decent Chardonnay - I used Clos du Bois 2000, $8-$12 at TJ's Fines herbes mix
Preheat oven to 350F
Heat the oil and butter in a frying pan medium.
Salt and white-pepper the chicken pieces.
Fry the chicken in batches for about 4 minutes on each side until browned, reserve in a coverable cbutterole.
Add sliced shallot to the pan drippings and sautee until soft. Add 3-4 teaspoon fines herbes.
Recipe : Easy lamb tajineGot that recipe from a book I'm using right now by Annabel Langbein, "The Best of Annabel Langbein Food for Busy...
Add 3-4 cup water or broth to the pan drippings. Add about 3-4 cup wine to the pan drippings, deglaze pan.
Pour pan juices over chicken. Bake chicken, covered, for 30 minutes. After 30 minutes remove breasts.
Bake another 10 minutes or until legs and thigs are tender and juices run clear.
The "juice" is out of this world if you use a good chardonnay.
Serve with potatoes or rice. I ate it with sourdough walnut bread -- late night special.
