JULIA CHILD'S CRISP BROWN CHICKEN SAUTE
Yield: 4 servings
1 c Milk 4 To 6 Tb unsalted butter
1 Frying chicken (2.5-3 lb), 2 tb Olive oil
-cut into 8 pieces 1 tb Minced shallot or green
Salt and freshly ground -onion
-pepper 1/4 c Dry white wine or vermouth
1/2 c All-purpose flour 1 c Chicken broth
1. Pour milk into shallow bowl. Dip each cicken piece in milk and place
on piece of waxed paper. Sprinkle lightly with salt and pepper. Sprinkle
flour over chicken and turn pieces to coat completely. Pat flour onto
chicken, then shake to remove excess.
2. Heat oven to 375 degrees
3. Heat 2 Tb butter and 1 Tb oil in large heavy ovenproof skillet over
medium-high heat. When foam subsides, arrange chicken skin side down in
skillet and saute until browned, 4-5 minutes each side. Remove breast meat
from skillet and set aside.
4. Heat additional 2 Tb butter and 1 Tb oil in small pan until butter
melts. Bast chicken in skillet with drops of butter and oil. Bake 10
minutes, basting again after 5 minutes. Turn chicken, add breast pieces,
and baste again. Bake 10-20 minutes longer, basting and turning chicken
every 5 minutes. Chicken is done if juices run clear yellow with no trace
of pink when thigh is pierced with fork.
5. Transfer chicken to platter and keep warm in turned-off oven with door
ajar. Pour excess fat from skillet. Add shallot and cook, stirring
constantly, over medium heat. Pour in wine and broth; heat to boiling,
scraping up roasting juices. Boil rapidly until reduced to consistency of
light syrup. Remove from heat an dseason to taste with salt and pepper. If
desired, add 2 Tb butter for enrichment and swirl until melted into sauce.
Transfer sauce to serving bowl. Serve chicken warm or at room temperature.
Serves 4 441 calories per serving: 34% protein, 59% fat, 7% carbohydrate;
442 mg sodium.
GOOD FOOD 01/87
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