This dish is ideal for an informal lunch party, because it needs little preparation. Serve it with crusty French bread, a crisp green salad and chilled dry white wine.
1 x 3½ lb. chicken, cut into serving pieces
½ teaspoon salt
½ teaspoon black pepper 3 oz. butter
1 tablespoon vegetable oil
2 fl. oz. dry white wine
1 tablespoon chopped parsley
Sprinkle the chicken pieces with the salt and pepper. In a large, heavy frying-pan, melt the butter and oil over moderate
heat. When the foam subsides, add the chicken pieces and brown them for 8 to 10 minutes on both sides.
Reduce the heat to low, cover the pan and cook slowly for 10 minutes. Uncover the pan and continue cooking for 30 to 40
minutes or until the chicken pieces are tender but not dry. When the chicken pieces are cooked, transfer them with tongs
to a serving dish. Cover and keep warm.
Increase the heat to moderate and add the white wine to the pan. Stir well to mix. Stir in the parsley. Cook the sauce for
2 to 3 minutes. Taste the sauce and add more salt if necessary. Pour the sauce over the chicken pieces and serve