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Pan Roasted Chicken With Rosemary, Garlic, and White Wine
By Ilysse on May 17, 2006
0 Reviews
- Prep Time: 0 mins
- Total Time: 2 hrs
- Servings: 4
About This Recipe
"Simple and good, what more could you ask for?"
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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Pan Roasted Chicken With Rosemary, Garlic, and White Wine (cont.)
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (381 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 847.2
- Calories from Fat 572
- 67%
- Amount Per Serving
- %
- Total Fat 63.6g
- 97%
- Saturated Fat 18.1g
- 90%
- Cholesterol 256.2mg
- 85%
- Sugars 0.3 g
- Sodium 253.8mg
- 10%
- Total Carbohydrate 1.2g
- 0%
- Dietary Fiber 0.0g
- 0%
- Sugars 0.3 g
- 1%
- Protein 58.5g
- 117%
Reviews
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