• 60 g Butter

  • 1 Chicken cut into eight

  • Salt & Pepper

  • 125 ml Dry White Wine

  • 4 tablespoons chopped Fresh Herbs

  • .5 Lemon


  • 1.

    Melt the butter in a sauté pan.

  • 2.

    Season the chicken pieces with salt and pepper, and brown well on all sides, about 5 minutes, working in batches if necessary.

  • 3.

    Remove the chicken.

  • 4.

    Deglaze the pan with the wine, scraping up the good bits from the bottom.

  • 5.

    Put the chicken back in the pan, cover, and cook gently about 15 minutes.

  • 6.

    Sprinkle in the herbs, cover, and continue cooking until the chicken is tender, about 15 minutes more.

  • 7.

    Remove the chicken to a serving dish.

  • 8.

    Boil down the pan juices down, if necessary.

  • 9.

    Check the seasoning, adding a squirt of lemon if you like.

  • 10.


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