May 21 2007

Sautéd Chicken with Garlic and Herbs.

Fresh free range chicken
2 garlic cloves crushed with salt
2 chopped shallots
2 tbsp olive oil
large knob of butter
glass white wine
juice half lemon

Mixed chopped fresh herbs: parsley, thyme, a little sage and maybe a few wild garlic leaves in spring. In summer the mix will be different, maybe tarragon and lemon zest or basil, chives and marjoram. The herbs that flavour of the dish will reflect the season.

Cut the chicken into six or eight pieces, save the carcass*.

Melt the butter in a heavy based pan, one which has a close fitting lid, add the olive oil. Put the chicken pieces in the pan skin side down. Brown a little then lower the heat and turn the meat. Cover the pan and cook for 40 – 45 minutes turning again occasionally, until the chicken is cooked through. Remove the chicken from the pan and keep warm.

Now add the crushed garlic cloves and chopped shallot to the pan, stir in the wine scraping up all the residue with a wooden spoon, let it bubble, add lemon juice and half chopped herbs, taste and adjust the seasoning.

Put the chicken back into the pan, cover and cook a further five minutes.

Remove from the heat sprinkle with remaining herbs. Serve straight from the cooking pot with crusty bread and a green winter salad.

* Make chicken soup for tomorrow with the carcass!

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