LOCATION: Recipes >> Poultry >> Rosemary Garlic
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Rosemary Garlic
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Roasted Rosemary Chicken
2 1/2 to 3 1/2 lb. chicken, cut-up
2 tablespoons butter
2 tablespoons olive oil
6 cloves garlic, chopped
2 sprigs fresh rosemary or 1 teaspoon dried
salt and black pepper to taste
1/2 cup dry white wine
Wash and dry chicken. Melt butter and oil until foamy. Add chicken,
garlic and rosemary. Brown chicken on all sides over medium heat.
Season to taste with salt and pepper. Add wine. Reduce wine sauce
by half and then partially cover skillet. Cook over medium heat
about 30 to 40 minutes, or until chicken is tender and no pink
juices remain. Place chicken on serving platter. Reduce sauce until
desired thickness or add a little more wine if sauce is too thick.
Defat sauce and spoon over chicken. Serves 4.
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