Chicken Lemon Sauteed
|Chicken||4 Pound, cut into pieces (2 Kilogram)|
|Butter||50 Gram (1/4 Cup)|
|Lemon||1 , rind grated and juice extracted|
|Chicken stock||125 Milliliter (1/2 Cup)|
|Dry vermouth||2 Tablespoon|
|Chopped fresh tarragon||2 Teaspoon|
Heat the oil and butter in a large frying pan and saute the chicken pieces for 8 to 12 minutes, until they are evenly browned.
Transfer the chicken to a warm dish and keep hot.
Pour off all but 1 tablespoon of the fat.
Stir in the flour and cook for 2 minutes.
Add the lemon juice and rind, stock, vermouth and chopped tarragon.
Stir over moderate heat until the sauce has thickened.
Return the chicken pieces to the pan.
Cover the pan and simmer the chicken pieces very gently for 25 to 30 minutes or until they are cooked.
Test by piercing the meat with the point of a sharp knife—if the juices run clear the chicken is cooked.
Transfer the chicken pieces to a warm serving dish, strain the sauce over the chicken and garnish with the tarragon sprigs.