Pan Roasted Chicken With Rosemary, Garlic, and White Wine

Simple and good, what more could you ask for?

• Ready In: 2 hrs
• 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

1. 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.
2. Brown both sides of the chicken and then add the garlic and rosemary.
3. Cook until garlic begins to color, add salt, pepper and the wine.
4. Let simmer for 30 seconds then lower heat to cook at a slow simmer.
5. Partially cover pan.
6. Cook until the meat begins to pull away from the bone.
7. Transfer chicken to a warm serving platter.
8. Remove garlic from the pan.
9. Turn heat to high and boil while loosening the cooking residue. Pour pan juices over the chicken and serve.