Ingredients

• 3 1/2 to 4 pound chicken, quartered
• 4-6 tablespoons butter
• 2 finely chopped cloves garlic
• Salt, freshly ground pepper
• 1/2 cup white wine (Pouilly Fuissé or White Pinot)
• Garnish: chopped parsley

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Instructions

1. Brown the chicken pieces in the butter, turning each piece to color evenly. When pieces are browned, add chopped garlic and continue cooking for a minute or two. Add salt and freshly ground pepper to taste and 1/2 cup white wine. Cook gently over a low flame until chicken is tender. Remove chicken to a hot platter and pour the pan juices over it. Garnish the sautéed chicken with finely chopped parsley.