What is it about barbeques and boys?
...yeah lets have an East Coast party by the beach, ripped t-shirts, shorts, a few beers and some lobster (no less!) on the bbq...sounds amazing, I do get the picture ... except when you begin to really think the whole thing through and the fact that the said planned event might possibly have over fifty people invited, and not to Cape Cod, but to Cushendall! ... a small, cold, albeit beautiful, patch of the East Antrim coast in May, expecting food, drink and entertainment, it might be a bit of a challenge.
Our family celebration will succeed, it is a good idea and will be a wonderful tribute to days gone by.
I know it will be a united effort from our close network of relatives and friends who, not only love food, but have been in the catering industry all their lives and know the challenges of feeding fifty people. They will also do so without making it look like an effort and for their ideas, support and future hard work, we are deeply grateful already!
Place the chicken pieces in the hot, oily butter and brown on each side. You will want a lovely, crispy, rich brown colour to appear on the skin and flesh of all the pieces.
Pour in the white wine. Place the lid on and simmer for 30-40 minutes until the chicken is cooked (with the point of a knife, if the juice runs clear without the sign of any blood it is ready). Serve with some parmesan shavings, salt and black pepper.