Pan Roasted Chicken With Rosemary, Garlic, and White Wine

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READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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