Prep 5 mins
Cook 45 mins
This is such an easy recipe to prepare and the results are so delicious. The DH and I are "garlic heads", so I usually add a bit more than the normal person might. Add more or less according to your own taste. While boneless chicken is easier to eat, I prefer to cook with the bone in because the flavor is just plain better.
- 3 1⁄2 lbs chicken pieces, bone-in, skinned
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- olive oil, just enough to coat a large skillet
- 5 garlic cloves, pressed
- 1 tablespoon parsley, minced
- 2 teaspoons dried rosemary, crushed
- 1 cup white wine
- 2 cups half-and-half
- 1⁄2 cup parmesan cheese, grated
- vermicelli, cooked
- Wash and pat dry the chicken pieces.
- Srinkle with salt and pepper.
- Heat oil in a large skillet.
- Brown the chicken over high heat.
- Add garlic. Lower the heat.
- Saute' chicken and garlic for 10 minutes. Turning pieces of chicken once or twice.
- Remove excess fat from pan.
- Add parsley, rosemary and wine. Simmer over med-low heat until wine evaporates and chicken is done, about 15 minutes.
- Remove chicken to a platter.
- Add the half-and-half to the skillet.
- Simmer until reduced by half and thickened. Stir often to scrape up pan drippings.
- Return chicken to skillet and cook until chicken is reheated.
- Sprinkle with the parmesan cheese.
- Serve over hot vermicelli.