Chicken of the Duke of Burgundy

• 1 young roasting chicken divided into 8 pieces
• flour
• seasoning
• 3

Lightly flour, salt and pepper the chicken, and sauté in the butter which you have made hot in a metal casserole, on top of the stove. (A Dutch oven will do well, or if you have no metal casserole, melt the butter in a frying pan and after browning the chicken transfer it to a glass or earthenware oven dish.) Turn all the pieces in the butter till they are lightly browned on every side. Add the