• 4 lb chicken legs, thighs, wings

For sauce base

• 1 oz butter
• 1/2 C shallots, minced
• 1 oz garlic, minced
• 1 fifth dry sherry
• 1 qt brown chicken stock

For the sauté

• olive oil
• salt
• 8 oz butter
• 3 TB minced parsley

Make sauce base

• Cook shallots in butter on medium heat until brown.
• Add garlic and cook about 2 minutes.
• Add sherry and reduce (simmer down) to 1/2 volume.
• Add chicken stock and simmer until total volume = 1 quart.

Make chicken and serve

• Sauté chicken pieces in olive oil until golden brown - season lightly with salt only.
• Remove chicken from pan, cover with foil or bowl, keep warm - maybe in 200 degree oven.
• Drain pan, deglaze with sauce base, reduce (boil down) until liquid coats a spoon but is not too thick. Off heat, swirl or whisk in butter, then add the parsley. This is your sauce.
• Arrange chicken pieces on plates. Nap sauce over chicken and serve immediately.