How to Get Chicken Legs and Breasts to be Done at the Same Time and How to know when Sautéed Chicken is Done

Depending on how you or your butcher cut up your chicken, the legs and breasts will cook differently. The legs usually take longer. To get them to cook in the same time as the breast, and to make them easier to eat, take the bone out of the thigh, leaving the bone in the drumstick. This is easy to do. Put the leg on a cutting board, flesh-side up (skin against the cutting board), and run a paring knife along the top and sides of the thigh bone. Continue cutting and scraping around and under the bone until you come to the joint where it connects to the drumstick bone. Twist the thigh bone around, cut through the joint, and remove the bone.