just

cook some chicken thighs in butter and olive oil slowly for an hour or so -brown on both sides and then let them simmer - out of the pan, get rid of the excess fat, deglaze with a glassful of white wine, chicken back in, simmer a bit longer, stir in some garlic and parsley, simmer a bit more, and you end up with tender tasty chicken with just a little bit of juicy stuff. Think he suggests a bit more butter at the end but I've never bothered. ALways yummy.

Posted By: camcan, Oct 29, 17:31:37