"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pan-Roasted Chicken with Garlic, Rosemary and White Wine Recipe

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This recipe for Pan-Roasted Chicken with Garlic, Rosemary and White Wine, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Nabors
Added: Thursday, June 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. margarine
2 tbsp. vegetable oil
2-3 cloves garlic, peeled
1 frying chicken, (2 ˝ lbs.) washed in cold water, quartered, and thoroughly dried in a towel
˝ tsp. dried rosemary leaves
Salt
Fresh ground pepper, 6 twists
˝ c. dry white wine

Directions:
Directions:
Heat butter and oil in deep skillet or sauté pan over medium to high heat. When butter foam begins to subside, add garlic and chicken quarters skin side down. When chicken is well browned on one side, turn the pieces over and add the rosemary. If the garlic starts to blacken, remove it. But leave garlic if it stays a deep golden brown. Control heat so the cooking oil stays hot but doesn’t burn.

When chicken is well-browned on all sides, add a large pinch of salt, pepper and the wine. Allow the wine to bubble rapidly for 2 to 3 minutes, and then lower the heat until simmering. Cover pan.

Cook slowly until chicken is tender at pricking of fork. (Est. 30 to 35 minutes) Turn the chicken two or three times while cooking. Add 1 to 2 tbsp. water, if needed. Transfer chicken to warm serving platter, removing garlic from pan. Tilt pan, drawing off all but 2 tbsp. cooking fat with a spoon. Return the pan to high heat, adding 2 to 3 tbsp. water and scraping up the cooking juices in pan. Pour over the chicken and serve. Serves 4.

 

 

 

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