Sauteed Chicken


1 4-5 lb whole roasting chicken
2 Tbsp butter
1 Tbsp olive oil
1 Tbsp paprika
salt and pepper to taste

Pan Sauce

1/2 shallot, minced
1/2 cup Vermouth or white wine
1/2 cup chicken stock
1 Tbsp or more cream (optional)
1 squeeze of lemon
salt and pepper to taste


-Rinse chicken and pat it completely dry -Break down chicken (watch video for a tutorial) into 8 pieces: 2 legs, 2 thighs, 2 breasts and 2 wings. -Heat a pan on high. Add butter and oil. Once butter is boiling, add chicken pieces to the pan, skin side down. Sear for 2 1/2 minutes then turn each piece and cook on the other side for another 2 1/2 minutes. 5 minutes total. -After 5 minutes, turn the chicken again so it's skin side down, then turn the heat to low and cover the pan with a tight fitting lid. Cook for 15 minutes, shaking every 5 minutes or so so the chicken doesn't stick. -After 15 minutes, season the chicken with salt, pepper and paprika. Remove the breasts to a plate. Cover and cook the dark meat for another 5 minutes. -Remove all chicken to a plate and set aside. -Remove excess grease from pan and place it back on the low heat. Mince 1/2 a shallot and throw it in the pan. Let it cook in the chicken juices for 3-4 minutes before turning the heat to high and adding Vermouth and chicken stock. Let the sauce reduce by half before finishing with lemon squeeze, cream, salt and pepper.

Check out the video here >

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From the Cookbook

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