Pan Roasted Chicken With Rosemary, Garlic, and White Wine
- Ready In:
- 2hrs
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 (3 -4 lb) roasting chickens
- 2 -3 garlic cloves, peeled & crushed
- 1 sprig fresh rosemary or 1/2 teaspoon dried rosemary
- salt & pepper
- 1⁄2 cup dry white wine
directions
- Put butter and oil in a saute pan, turn on the heat to medium high. When butter is melted and begins to brown put in chicken skin side down.
- Brown both sides of the chicken and then add the garlic and rosemary.
- Cook until garlic begins to color, add salt, pepper and the wine.
- Let simmer for 30 seconds then lower heat to cook at a slow simmer.
- Partially cover pan.
- Cook until the meat begins to pull away from the bone.
- Transfer chicken to a warm serving platter.
- Remove garlic from the pan.
- Turn heat to high and boil while loosening the cooking residue. Pour pan juices over the chicken and serve.
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