My father-in-law gave me Julia Child’s Mastering the Art of French Cooking. I was super excited. I like Julia Child very much after I watched the movie Julie & Julia, and at that time, I didn’t even cook. She is a very nice cook with great sense of humor. And she’s bold in kitchen.
Most time, I cook Chinese food. There is a very big difference between Chinese and French cooking. Vegetable oil like canola oil, peanut oil or soy bean oil is often used in Chinese cooking, while butter in French cooking.
Today, I tried this Sautéed Chicken. Actually I used chicken drumsticks, cos they are in similar size, so I thought it would be easier to cook.
- Heat a pan. Add in 1 tbsp butter and 1/2 tbsp vegetable oil. I used about 6 chicken drumsticks. I turned to low medium heat while cooking. The heat power of My induction stove is kind of strong.
- Wipe chicken drumsticks with kitchen towel and dry them.
- Put chicken into the pan, sear for 2-3 mins till brownish. Then flip them to fry other the other side for 2-3 mins.
- Lid on and fry for 5 mins.
- Turn them around and lid on for another 5 mins.
- Season with salt and pepper, and also dried herbs.
- Lid on for 5 mins.
- Toss a bit and lid on for another 5 mins.
- Take all the drumsticks out in a plate. Pour the oil out just leave a bit in the pan.
- Heat the pan again. Add in 1 tsp chopped garlic. (I didn’t have shallot).
- When it turns aromatic, pour in 1/2 cup stock. Reduce to half remaining. (Original recipe also needs wine, but I didn’t follow that part.)
- Glaze chicken with reduced sauce.
They also go well with pasta.