Sauteed Chicken with Garlic and Parsley

1. 1

   In a large cast-iron skillet or heavy casserole, melt 4 tablespoons of the butter in the olive oil over moderately high heat.

2. 2

   Rub the chicken generously with salt and pepper.

3. 3

   Add the chicken to the skillet, skin side down, and cook until golden and crispy, about 4 minutes.

4. 4

   Turn the chicken and reduce the heat to moderate, then cover and cook, turning the chicken once or twice, until the juices run clear, 40 to 45 minutes.

5. 5

   Transfer the chicken to a platter and remove all but 1 tablespoon of fat from the skillet.

6. 6

   Increase the heat to high, add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 7 minutes.

7. 7

   Add the garlic and parsley to the skillet and cook over moderately high heat for about 5 minutes.

8. 8

   Cut the remaining 4 tablespoons of butter into small chunks and gradually whisk them into the sauce.

9. 9

   Add the lemon juice and season with salt and pepper.

10. 10

    Pour the sauce over the chicken and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.