Time to Get Sauteed!

Fall has finally come to Las Vegas. I'm beyond excited. The weather here just gets so bright with just the right amount of chill chill during the winter it feels more like spring than winter. Add the fact that you won't have to shovel snow and you can't help but be cheerful. With the gorgeously rainy weather las Vegas has been experiencing today, I couldn't help but feel like whipping up some comfort food. So, I dug deep into my library for today's recipe from Julia Child's The Way to Cook

Now, I'm pretty sentimental. Most people don't realize it because I usually express a pretty pragmatic view about the world. It's a reasoning that's served me pretty well over the years. (That and my winning sarcasm inherited from my mother.) Still, I can't help a bit of nostalgia here and there. (My massive collection of tacky key chains that my friends have been kind enough to indulge over the years can attest to this.)  This recipe is my take on one of the first real meals I'd learned to cook when I first moved out in my own. 

I adore Julia Child and didn't really find much that needed to be changed about this recipe except the herbs. (She uses tarragon while I prefer Herbes de Provence.) I also used half butter and half olive oil to ensure that my butter wouldn't burn.

Sauteed Chicken

1 lb chicken drumsticks
1 tbsp olive oil
1 tbsp butter
Kosher salt and pepper to taste
2 tsp Herbes de Provence
1 Tbsp shallots, minced
1/2 c chicken broth
1/2 c white wine*
1 tbsp butter

Heat olive oil and butter in a non-stick skillet over medium-high heat. Pat the chicken dry with a paper towel and place into the oil. Turn frequently to brown on all sides. 

Sprinkle with salt, pepper and herbs. Cover and cook for about 5 minutes. Turn, adjust seasonings, re-cover and cook another 5 minutes. Continue to turn (or shake) and recover every 5 minutes until the chicken is cooked through.**

Use a spoon to carefully skim the excess fat from the pan, making sure to leave as much of the chicken juices as possible. Return the pan to the heat and add shallots, chicken broth, and white wine. Reduce until a little more than half of the liquid is gone. Melt in the butter, pour immediately over the chicken and serve.

*A friend left this giant bottle of Barefoot Pinot Grigio at my house. Since I like my white wines a bit on the sweeter side, I've been using it to cook with.
**There are a few good ways to test the doneness. Give the meat a good poke. It should be pretty firm like pressing your thumb and pinky together. Or, you can poke it with a knife to see if the juices run clear. If they don't, then keep cooking.


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