Sauteed Chicken

Ingredients
1 4-5 lb whole roasting chicken
2 Tbsp butter
1 Tbsp olive oil
1 Tbsp paprika
salt and pepper to taste

Pan Sauce
1/2 shallot, minced
1/2 cup Vermouth or white wine (you can use chicken broth or water with lemon juice as a substitute for this)
1/2 cup chicken stock
1 Tbsp or more cream (optional)
1 squeeze of lemon
salt and pepper to taste



Directions
-Rinse chicken and pat it completely dry -Break down chicken (watch video for a tutorial) into 8 pieces: 2 legs, 2 thighs, 2 breasts and 2 wings. -Heat a pan on high. Add butter and oil. Once butter is boiling, add chicken pieces to the pan, skin side down. Sear for 2 1/2 minutes then turn each piece and cook on the other side for another 2 1/2 minutes. 5 minutes total. -After 5 minutes, turn the chicken again so it's skin side down, then turn the heat to low and cover the pan with a tight fitting lid. Cook for 15 minutes, shaking every 5 minutes or so so the chicken doesn't stick. -After 15 minutes, season the chicken with salt, pepper and paprika. Remove the breasts to a plate. Cover and cook the dark meat for another 5 minutes. -Remove all chicken to a plate and set aside. -Remove excess grease from pan and place it back on the low heat. Mince 1/2 a shallot and throw it in the pan. Let it cook in the chicken juices for 3-4 minutes before turning the heat to high and adding Vermouth and chicken stock. Let the sauce reduce by half before finishing with lemon squeeze, cream, salt and pepper.