Simple Chicken en Casserole
inspired by Myra Waldo
Disjointed chicken (I used a biggie - about 5 pounds), rinsed and dried.
Kosher
White pepper
Olive oil
Butter
Shallots
Decent Chardonnay - I used Clos du Bois 2000
Fines herbes mix (I have dean & deluca)
Preheat oven to 350F Heat the oil and butter in a frying pan / medium. Salt and
white-pepper the chicken pieces. Fry the chicken in batches for about 4 minutes
on each side until browned, reserve in a coverable casserole. Add sliced
scallion to the pan drippings and sautee until soft. Add 3/4 teaspoon fines
herbes. Add 3/4 cup water or broth to the pan drippings. Add about 3/4 cup wine
to the pan drippings, deglaze pan. Pour pan juices over chicken. Bake chicken,
covered, for 30 minutes. After 30 minutes remove breasts. Bake another 10
minutes or until legs and thigs are tender and juices run clear. The "juice" is
out of this world if you use a good chardonnay. Serve with potatoes or rice. I
ate it with sourdough walnut bread -- late night special.
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