2 chicken wings
2 chicken thighs
Salt and pepper
3 ½ tablespoons butter
1 ½ tablespoons refined oil
1 tablespoon lemon juice
Few sprigs parsley
-Slash through joints on thighs. Cut large thighs on the underside and spread open. Season with salt and pepper.
-Heat 1 ½ tablespoons each of butter and refined oil in a heavy bottomed pan.
-Brown chicken skin side down, moving pan back and forth over a high heat. Cover when both sides are evenly browned and simmer 20 minutes over low heat.
-Remove chicken to a serving dish. In the same pan, melt the remaining 2 tablespoons butter, mix in the lemon juice with a wire whisk.
-Pour the sauce over the chicken and garnish with parsley.