Mark Bittman published a great recipe in his blog, and his timing couldn’t have been worse. I just finished criticizing him, and he retaliates with an excellent chicken dish that is also simple to prepare. Take a stab at it, but don’t use scallions — shallots are perfect. And I used a few tablespoons of butter with the oil, because there can never be enough butter. One more thing: I cut the chicken into ten pieces, but next time I’ll leave the breasts whole. Cutting them into pieces made them too small and they dried out a bit. But that’s my fault, not Bittman’s.