Recession Recipe: Sauteed Chicken

Oct 09, 2010 | Updated May 25, 2011

Saturday, October 2nd was one year from the day we aired our 1st episode - today we're making sauteed chicken as an homage to that first recipe. We're using the same raw material - a whole roaster - but putting it together a different way. Same basic ingredients, same general cost, 2 separate meals. Damn, we're good! No wonder we've made it a year!

Stay up to date with Economy Bites by becoming a Facebook fan, joining our
email list or by downloading our free video podcast

To get serious for a minute: I'm really...what's the word...OK, I got it: proud. I'm seriously, really proud of myself and Daniel. We've spent a year emailing, video chatting, screaming, laughing, phoning, writing, recipe-testing, facebooking, cooking, baking, twittering, traveling, scripting, worrying, celebrating, scheming, researching, arguing, collaborating, editing, waiting and WORKING OUR ASSES OFF to get where we are today. It's been exhausting, but completely worth it. I've never believed in anything as much as I believe in Economy Bites, and the fact that nearly 5000 of you believe with me every week, proves to me that my beliefs are right!

ONTO YEAR TWO! Bigger, better, funnier, awesomer and more fabulous. We can't wait!

Sauteed Chicken


-1 4-5 pound 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

-1/2 cup Chicken stock

-1 Tbsp or more cream (optional)

-1 squeeze of lemon

-salt and pepper to taste


-Rinse chicken and pat it completely dry

-Break down chicken (watch this 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 bubbling, 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.

-Pour sauce over chicken and serve OR store in fridge up to 1 week!