PAN-ROASTED CHICKEN WITH GARLIC AND ROSEMARY
Yield: 6 servings
4 tb Extra virgin olive oil Freshly ground pepper, to
2 1/2 lb Chicken, cut-up -taste
6 Cloves garlic, peeled and 1/2 c Dry white wine or chicken
-cut in half -stock
6 Inch pieces fresh rosemary 1/4 c Chicken stock
Salt, to taste
In a saute pan, heat the olive oil over medium-high heat. Add the chicken
pieces, skin side down, and the garlic cloves. Brown the chicken and turn
over. Remove the garlic when dark brown. Add the rosemary to the pan.
When the chicken is browned, add the salt, pepper, and wine/chicken stock.
Let the liquid bubble wildly for 2 to 3 minutes, then lower the heat to
just a simmer. Add the browned garlic cloves. Cover.
Cook over low heat for about 30 minutes, turning 2 to 3 times until chicken
is just tender. Remove the chicken and garlic to a serving plate. Pour off
all but 2 tablespoons of the fat. Add remaining 1/4 cup of chicken stock
and cook, scraping all the chicken bits and juices from the pan bottom.
Return heat to high and reduce the liquid by half. Pour the remaining
liquid over chicken. Serve the chicken with garlic cloves and sauteed
spinach. Makes 6 to 8 servings.
Recipe: Kathy Craft of Kathy Crafts Cooks, Houston, Texas
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