Sautéed Chicken with Herbs is made by the night before, salt the chicken on both sides and refrigerate until the next day (if not salting the night before, salt immediately before cooking). Dry the chicken with paper towels thoroughly. Heat 2 tbsp butter and 1 tbsp vegetable oil in a large skillet over medium-high heat. Brown the chicken in the skillet on both sides, in batches if necessary. Remove the chicken to a plate and reduce the heat to medium. Sprinkle the herbs on each side of the chicken. Season the chicken with pepper. Add the dark meat (thigh and leg) pieces back into the skillet and cover. Cook over medium heat for 8 minutes. Turn the dark meat chicken and add the remaining chicken to the skillet. Cover and cook for 15 minutes, turning once. Remove the chicken from the skillet and cover with aluminum foil. Add the shallots to the skillet and cook until softened, about 1 minute. Add the chicken stock and increase the heat to high. Boil the sauce until its slightly reduced, about 3 to 5 minutes. Remove from heat. Stir in the remaining butter. Serve the chicken with the pan sauce.
Christopher Ranch specializes in the production of garlic products and other ingredients for Food, Beverage and Nutrition. Products include chopped and crushed garlic in oil and citric acid, chopped garlic, garlic puree, peeled garlic, sliced garlic, peeled shallots, sun dried tomatoes and more. Christopher Ranch also offers organic products that contain more minerals, vitamins, proteins and amino acids.
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