Spring Chicken Saute Fines Herbes
- 3 spring chickens, 2 pounds each
- salt and pepper
- 1/2 cup butter
- Chopped shallots
- 1 cup sherry wine
- Chopped chives
- Chopped Parsley
Cut the chickens in pieces, season with pepper and salt. Cook them slowly in butter in a flat pan, turning until rich golden brown, about 15 minutes (be patient, you rascal). Add shallots, cover and simmer 5 minutes (be patient, you rascal).
Remove chicken to a dish. Pour wine in pan, reduce to half its quantity. Remove pan from heat, add butter and stir until melted. Add chives and parsley, season to taste and pour atop the chickens.
Remove chicken to a dish. Pour wine in pan, reduce to half its quantity. Remove pan from heat, add butter and stir until melted. Add chives and parsley, season to taste and pour atop the chickens.
Submitted by May 31, 2009
11 min
20 min
31 min