Adapted from Pierre Franey’s The 60-Minute Gourmet

Ingredients

Preheat oven to 200 degrees.

Heat a flat wide pan on medium and melt 2 tablespoons of butter and spread that over the bottom of the pan. Then put the chicken pieces in the pan skin side down. You may have to do a little puzzle-type of work to get them to fit. Set the timer for 15 minutes. 

Chop your shallots and set them aside.

Put a cup of rice in the rice cooker, and the right amount of water (depending on the kind of rice—I leave that up to you). Make sure the fan is on over the stove. 

When the timer goes off, turn each piece of chicken over and set the timer for a second 15-minute round. 

Now get your wine ready and your chicken broth. Maybe you use bouillon cubes or that gooey stuff, but get the 2 cups of broth ready. 

When the timer goes, put the bigger chicken pieces on their sides, or pieces that are less brown on one side—just try to get everything crispy and done in the last 15 minute segment. 

When the last 15 minutes are done, take the chicken pieces out of the pan and put them on a dinner plate and put that in the oven to keep warm. 

Drain the grease into the grease jar and put the pan back on the burner. Ad the shallots, cook briefly, then add the wine and then the chicken broth. Cook for a while, scraping all the stuff off the pan into the gravy. Add the last tablespoon of butter now (or add it with the shallots). That’s your gravy, so pour into a bowl. 

Get the rice out of the cooker and get the plate of chicken out of the oven.

Serve.