"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Roasted Chicken Shoemaker's Style Recipe

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This recipe for Roasted Chicken Shoemaker's Style, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gary/Lynn Weinberger
Added: Thursday, September 6, 2007


1/4 c. unbleached all-purpose flour
1 T. minced fresh rosemary leaves
1 t. salt
Freshly ground black pepper
1 Free Range Chicken, cut country style (ask butcher to do
3 T. Olive oil
2 shallots, minced
2 cloves garlic, minced
3/4 c. each dry white wine and good beef broth
1 t. anchovy paste
3 sprigs rosemary, cut into 1" pieces

Preheat oven to 375
Combine flour, minced rosemary, salt and pepper in large
baggie. Shake well. Add chicken pieces a few at a time
coating each piece well and shake off excess flour.
Heat oil in large ovenproof skillet. Saute chicken pieces over
med. heat turning once until browned, about 15 minutes.
Transfer pieces to plate.
Add shallots and garlic to the skillet and cook until golden -
about 2 minutes. Transfer them to small bowl. Pour off any
fat and return chicken pieces to the skillet.
In a small bowl, whisk the wine, broth and anchovy paste until
smooth. Pour this mixture over chicken and heat to a boil.
Sprinkle with reserved shallots and garlic and pieces of
rosemary sprigs. Transfer skillet to the oven and bake until
chicken is a deep golden and sauce is slightly thickened - 30
minutes. (I like to spoon broth over chicken a few times
during cooking period to keep chicken moist.) Arrange
chicken on a warmed platter and spoon sauce over them.
Serve immediately.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Love to serve this with garlic mashed potatoes.




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