Simple Chicken en Casserole
inspired by Myra Waldo

Disjointed chicken (I used a biggie - about 5 pounds), rinsed and dried.
Kosher
White pepper
Olive oil
Butter
Shallots
Decent Chardonnay - I used Clos du Bois 2000, $8-$12 at TJ's
Fines herbes mix (I have dean & deluca)

Preheat oven to 350F

Heat the oil and butter in a frying pan / medium.

Salt and white-pepper the chicken pieces.

Fry the chicken in batches for about 4 minutes on each side until browned,
reserve in a coverable casserole.

Add sliced scallion to the pan drippings and sautee until soft. Add 3/4
teaspoon fines herbes.

Add 3/4 cup water or broth to the pan drippings. Add about 3/4 cup wine to
the pan drippings, deglaze pan.

Pour pan juices over chicken. Bake chicken, covered, for 30 minutes. After
30 minutes remove breasts.

Bake another 10 minutes or until legs and thigs are tender and juices run
clear.

The "juice" is out of this world if you use a good chardonnay.

Serve with potatoes or rice. I ate it with sourdough walnut bread -- late
night special.