Roasted Chicken Shoemaker's Style Recipe
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Category: |
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Ingredients: |
Ingredients: 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 this) 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
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Directions: |
Directions:Preheat oven to 375º 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. |
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Number Of
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Number Of
Servings:4 |
Personal
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Personal
Notes: Love to serve this with garlic mashed potatoes.
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