Pan-Roasted Chicken with Rosemary Garlic and White WineFrom darbar 9 years ago
- 1 tbsp butter shopping list
- 2 tbsp vegetable oil shopping list
- 1 3½-pound chicken, cut into 4 pieces shopping list
- 3 garlic cloves, peeled shopping list
- 1 sprig fresh rosemary broken in two, OR ½ tsp dried rosemary leaves shopping list
- salt shopping list
- Freshly ground black pepper shopping list
- ½ cup dry white wine shopping list
How to make it
- Put the butter and oil in a sauté pan, turn the heat to medium high, and when the butter foam begins to subside, put in the chicken quarters, skin side down.
- Brown the chicken well on both sides, then add the garlic and rosemary. Cook the garlic until it becomes colored a pale gold, and add salt, peper and the wine. Let the wine simmer briskly for about 30 seconds, then adjust heat to cook at a slow simmer, and put a lid on the pan, setting it slightly ajar. Cook until the bird’s thigh feels very tender when prodded with a fork, and the meat comes easily off the bone, calculating between 20 and 25 minutes per pound. If while the chicken is cooking, you find the liquid in the pan has become insufficient, replenish it with 1 or 2 tbsp water as needed.
- When done, transfer the chicken to a warm serving platter, using a slotted spoon or spatula. Remove the garlic from the pan. Tip the pan, spooning off all but a little of the fat. Turn up the heat to high, and boil the water away while loosening cooking residues from the bottom and sides with a wooden spoon. Pour the pan juices over the chicken and serve at once. I like to serve with jasmine rice or noodles.