|1||Frying chicken (2.5-3 lb), cut into 8 pieces|
|Salt and freshly ground pepper|
|½ cup||All-purpose flour|
|4||To 6 Tb unsalted butter|
|2 tablespoons||Olive oil|
|1 tablespoon||Minced shallot or green onion|
|¼ cup||Dry white wine or vermouth|
|1 cup||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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