INGREDIENTS

INSTRUCTIONS

Cut the chicken into 1/8-ths, separating the wings, legs, thighs, and
breasts, and season the chicken parts with salt and pepper.  Heat the
olive oil in a saute pan over medium heat. Add the chicken,  skin side
down, and brown well before turning to brown the meat side.  When the
chicken is well browned, add the onions, and cook until  golden brown.
Add the garlic and cook for 1 minute, add lemon juice  and white wine,
bring quickly to a boil, reduce heat to a low simmer,  cover the pan
with a tight fitting lid and cook for 5 to 8 minutes.  Add 1 cup of
chicken stock and continue to cook, covered, for an  additional 15
minutes, or until the chicken is completely cooked. Add  additional
chicken stock if the pan dries out too quickly.  While the chicken is
cooking, peel the carrots and place them in a  saucepan with 1/4 cup
water and a tablespoon butter. Season with salt  and pepper and cook
the carrots for 2 to 3 minutes over medium heat  and set aside. Wash
the asparagus and cut off any woody stem  attached. Put the asparagus
into a pot with 1/4 cup water and a  tablespoon butter and salt and
pepper. Cook over low heat for 2  minutes and set aside.  When the
chicken is fully cooked, remove from the saute pan and place  on a
platter. Carefully ladle off any grease that has accumulated on  the
surface of the stock and swirl in the remaining 3 tablespoons  butter
to give a smooth silky finish.  Yield: 4 to 6 servings  Recipe by:
Cooking Live Show #CL8865 Posted to MC-Recipe Digest V1  #591 by Angele
Freeman <jfreeman@netusa1.net> on Apr 29, 1997

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