Chicken Bercy (Poulet Sauté Bercy)
A French bistro classic: pan-seared chicken legs simmered in a shallot, white wine and stock sauce, brightened with lemon and parsley.
| 4 chicken legs | Season; sear skin-side down 5-7 min per side | Add stock & chicken, cover, simmer 20-25 min | Optional: crisp skin, 400°F / 200°C, 5-10 min | Remove chicken; stir in lemon & parsley | Spoon sauce over chicken; serve | |
| salt & freshly ground black pepper, to taste | ||||||
| 15 ml olive or vegetable oil | ||||||
| 15 g unsalted butter | ||||||
| 2 large shallots, finely chopped | Sauté shallots 2-3 min | Deglaze with wine, simmer 2-3 min | ||||
| 120 ml dry white wine | ||||||
| 120 ml chicken stock | ||||||
| 1 tbsp lemon juice | ||||||
| 1 tbsp fresh parsley, finely chopped |
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