The chicken in this dish is flavored with white wine and lemon.

Ingredients

* 1 3 1/2-lb. chicken
* salt
* pepper
* 3 Tbs. olive oil
* 2 Tbs. butter
* 3 lg. garlic cloves, finely chopped
* 3 Tbs. lemon juice
* 3/4 C. dry white wine
* 1/4 C. chopped parsley

Directions

Trim off the chicken wing tips and tail. With a large, heavy knife, cut up the chicken at the joints. Cut the breasts, thighs and legs into 2-inch chunks. Rinse the pieces and pat dry. Sprinkle all over with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken pieces in a single layer. Cook, turning the pieces occasionally, until nicely browned, 15-20 minutes.

Lower the heat to medium. Spoon off the fat. Place the butter in the pan. When it is melted, add the garlic. Turn the chicken pieces in the butter and add the lemon juice. Add the wine and bring to a simmer. Cover and cook, turning the pieces occasionally, until the chicken juices run clear when pierced with a knife in the thickest part of the the thigh. Should take 10 minutes.

If there is a still a lot of liquid remaining, remove the chicken to a serving platter and keep warm. Turn the heat to high and boil until the liquid is reduced and slightly thickened. Stir in the parsley and pour over the chicken.

Serves 4.

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