 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Adapted from a recipe by Nick Kindlesperger at Serious Eats. Ingredients:
1 whole chicken, cut into 2 breasts and 2 legs, back and wings saved for another purpose |
salt |
black pepper |
3 tablespoons butter |
1/4 cup shallot, finely chopped |
10 thin lemon slices, from about 2 lemons |
1/2 cup dry white wine |
Directions:
1. Sprinkle chicken with salt and pepper. Add butter to large 12-inch, heavy bottomed skillet set over medium heat. When foaming subsides, add chicken pieces, skin side down. Cook until skin is golden brown and crispy, 4- 5 minutes. Turn pieces over and cook until browned on other side, about 3 minutes.
2. Add shallots, and place lemon slices on top of chicken pieces. Cook 5 minutes.
3. Pour in wine. Cover skillet and cook until chicken is cooked through, about 15 minutes. Serve chicken with pan jus, just as it is. Rice would be an excellent side dish.
|
|