Chicken en Casserole Recipe

inspired by Myra Waldo

Preheat oven to 350F Heat the oil and butter in a frying pan / medium. Salt and white-pepper the chicken pieces. Fry the chicken in batches for about 4 minutes on each side until browned, reserve in a coverable casserole. Add sliced scallion to the pan drippings and sautee until soft. Add the fines herbes. Add water or broth to the pan drippings. Add wine to the pan drippings, deglaze pan. Pour pan juices over chicken. Bake chicken, covered, for 30 minutes. After 30 minutes remove breasts. Bake another 10 minutes or until legs and thighs are tender and juices run clear. The "juice" is out of this world if you use a good chardonnay. Serve with potatoes or rice. I ate it with sourdough walnut bread -- late night special.