Fricassée de Volaille Printaniére

• One 1.5-kilogram (3 pounds, 5 ounces) chicken

Prepare your mise en place for the chicken.

Using a chef’s knife, cut the chicken into quarters as directed. Rinse well and pat dry. Season with salt and pepper to taste.

Heat the butter in a sautoir over medium heat. Add the chicken and cook, skin side down, for about 3 minutes or just long enough to seal the skin without adding any color. Using tongs, turn the ch