Basic chicken sauté

Basic chicken sauté

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1.6kg chicken pieces
or 1 size 16 chicken, jointed
60g butter
1 tablespoon oil
salt and freshly ground pepper
1-2 teaspoons chopped parsley, (optional)
butter, extra

Method

  1. Pat chicken pieces well with paper towels and remove any excess fat. Heat the butter and oil in a heavy-based sauté pan or frying pan. When foam has almost subsided, add chicken pieces skin-side down, in one layer. Sauté for 2–3 minutes and, when chicken is golden, turn and sauté other side. As chicken browns, remove to a warm plate and add more pieces to the pan until all are browned.
  2. Season with the salt and pepper and add the parsley, if using. Return leg and thigh joints to the pan, adding a little more butter if necessary, and cook slowly for 8–9 minutes. Add breast and wing joints. Cover and continue cooking for about 10 minutes, turning and basting several times.
  3. To test if the chicken is cooked, pierce with a fine skewer. The juice that runs out should be clear, not pink. Remove the chicken to a hot serving dish and keep warm while making the sauce.

Sauce :

Ingredients

Quantity Ingredient
1 tablespoon chopped spring onions or shallots
3/4 cup dry white wine
3/4 cup chicken stock
salt and freshly ground pepper
2 teaspoons softened butter
1-2 tablespoons chopped parsley, (optional)

Method

  1. Retain about 1 tablespoon fat used in cooking the chicken. Add the spring onions and cook slowly 1 minute. Pour in wine and stock. Scrape crusty pieces from the bottom of pan and boil rapidly, until reduced to about 3/4 cup. Taste and season if necessary with salt and pepper. Remove from heat and just before serving, swirl in the butter and add the parsley, if using. Pour the sauce over chicken and serve.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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