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1
Heat the olive oil in a saute pan over medium heat.
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2
Add the chicken, skin side down, and brown well before turning to brown the meat side.
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3
When the chicken is well browned, add the onions, and cook until golden brown.
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4
Add the garlic and cook for 1 minute, add lemon juice and white wine, bring quickly to a boil, reduce heat to a low simmer, cover the pan with a tight fitting lid and cook for 5 to 8 minutes.
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5
Add 1 cup of chicken stock and continue to cook, covered, for an additional 15 minutes, or until the chicken is completely cooked.
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6
Add additional chicken stock if the pan dries out too quickly.
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7
While the chicken is cooking, peel the carrots and place them in a saucepan with 1/4 cup water and a tablespoon butter.
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8
Season with salt and pepper and cook the carrots for 2 to 3 minutes over medium heat and set aside.
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9
Wash the asparagus and cut off any woody stem attached.
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10
Put the asparagus into a pot with 1/4 cup water and a tablespoon butter and salt and pepper.
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11
Cook over low heat for 2 minutes and set aside.
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12
When the chicken is fully cooked, remove from the saute pan and place on a platter.
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13
Carefully ladle off any grease that has accumulated on the surface of the stock and swirl in the remaining 3 tablespoons butter to give a smooth silky finish.
