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Recipe : ** Plain Sauteed Chicken

Plain Sauteed Chicken
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Course:
Main Dish

Practical information

  • Prep time
    25 min
  • Cooking
    20 min
  • Ready in
    45 min
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
chicken, chicken

Recipe's Ingredients

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  • coarse salt and freshly ground black pepper, to taste
  • 1.5 kg chicken
  • 30 g clarified butter
  • 15 ml cognac
  • 100 ml dry white wine
  • 100 ml chicken stock

  • Recipe preparation steps

  • 1
    Cut the chicken into pieces as follows. Cut the hindquarters and wings away from the carcass. Separate the hindquarters into legs and thighs. Separate the first joint of the wing from the second. Cut the wing tips from the second joints. Cut the breast from the carcass and separate into two halves. Reserve the remaining carcass and the wing tips for other purposes.
  • 2
    Preheat oven to 200 °C .
  • 3
    Heat the butter in a high-sided frying pan, large enough to hold the chicken in a single layer, over medium heat. Add the chicken pieces to the butter and season with salt and pepper. Brown the chicken on all sides.
  • 4
    Add the cognac and ignite. When the flames have subsided, cover the pan and place it in the oven for about 5 minutes, or until the breast and wing meat are about cooked. Remove the pieces that are cooked and keep warm. Bake the remaining chicken pieces for an additional 4 minutes, or until about done. Remove the last pieces and keep warm with the others.
  • 5
    Drain the grease from the frying pan. Deglaze with the wine and stock over medium heat. If they still require further cooking, add the legs and thighs to the liquid and stew while the sauce reduces. Just before serving, add the remaining pieces of chicken to the pan off the heat.6. Arrange chicken pieces on heated serving plates. Spoon sauce over chicken.
  • Ready !