Chicken saute, crisp brown, with a brown deglazing sauce

Cut the chicken into pieces: spine out, quarter it, separate drumstick from thigh at the ball joint, take the wings off and halve them. Ten pieces.

Dip each piece into the milk and shake off the excess.

Sprinkle lightly with salt and pepper, then turn the pieces in the flour to coat completely and pat the flour in.

Heat butter and olive oil over moderately high heat until the butter foams.

Add the chicken skin side down without crowding the pan; brown about two minutes a side, in batches, adding oil as the pan dries out.

Put the dark meat in a roasting pan, pour over the melted butter and olive oil and baste; heat the pan base until the chicken sizzles.

Into a 375F oven.

Baste again after five minutes; after another five turn the chicken and add the white meat; keep basting and turning every five minutes.

Cook about half an hour, until a fork pierces the chicken and the juice runs clear.

Move the chicken to a platter, pour off the excess fat and set the pan on the burner.

Stir the minced shallot through the coagulated cooking juices, add the chicken stock and vermouth, and boil down until almost syrupy.

Off the heat, stir in the butter, then strain the sauce.

Plate the chicken, decorate with parsley sprigs. Serve the sauce alongside rather than poured over.