Recipe(tried): Julia Child's Crisp Brown Chicken Saute

JULIA CHILD'S CRISP BROWN CHICKEN SAUTE

1 cup milk
1 (2.5-3 lb) frying chicken, cut into 8 pieces
salt and freshly ground pepper
1/2 cup all-purpose flour
4 to 6 tbsp unsalted butter, divided
2 tbsp olive oil, divided
1 tbsp minced shallot or green onion
1/4 cup dry white wine or vermouth
1 cup chicken broth

Pour milk into shallow bowl. Dip each chicken piece in milk and place on piece of waxed paper.

Sprinkle lightly with salt and pepper. Sprinkle flour over chicken and turn pieces to coat completely. Pat flour onto chicken, then shake to remove excess.

Heat oven to 375 degrees F.

Heat 2 Tbsp butter and 1 Tbsp oil in large heavy ovenproof skillet over medium-high heat. When foam subsides, arrange chicken skin side down in skillet and saute until browned, 4-5 minutes each side. Remove breast meat from skillet and set aside.

Heat additional 2 Tbsp butter and 1 Tbsp oil in small pan until butter melts.

Baste chicken in skillet with drops of butter and oil.

Place skillet in preheated oven and bake 10 minutes, basting again after 5 minutes. Turn chicken, add breast pieces, and baste again.

Bake 10-20 minutes longer, basting and turning chicken every 5 minutes. Chicken is done if juices run clear yellow with no trace of pink when thigh is pierced with fork.

Transfer chicken to platter and keep warm in turned-off oven with door ajar.

Pour excess fat from skillet. Add shallot and cook, stirring constantly, over medium heat.

Pour in wine and broth; heat to boiling, scraping up roasting juices. Boil rapidly until reduced to consistency of light syrup. Remove from heat and season to taste with salt and pepper.

If desired, add 2 Tbsp butter for enrichment and swirl until melted into sauce. Transfer sauce to serving bowl.

Serve chicken warm or at room temperature.

Servings: 4