Madolan's Chicken Fricassee

Chicken's a classic-- in a pot or lidded saucepan, brown chicken pieces with olive oil, garlic, butter, and fresh herbs. Add some white wine and let it reduce. Pour in chicken broth and more herbs, cover the pot, and let it gently simmer until the chicken is fall-off-the-bone tender. When it's done, I add some more butter and lemon juice and let the sauce further reduce over high heat.