|
| Home
-> [Chicken, Garlic, Poultry, Roasted, Vegetables] -> [Pan-roasted chicken with garlic and rosemary Recipe] |
| |
| |
Pan-roasted chicken with garlic and rosemary
|
| Artist: |
_ |
| Categories: |
Chicken, Garlic, Poultry, Roasted, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 4
| tbsp | Extra virgin olive oil | | 2 1/2
| lbs | Chicken, cut-up | | 6
| | Cloves garlic, peeled and | | | -cut in half | | 6
| | Inch pieces fresh rosemary | | | Salt, to taste | | | Freshly ground pepper, to | | | -taste | | 1/2
| cup | Dry white wine or chicken | | | -stock | | 1/4
| cup | Chicken stock |
|
Procedures:
| 1 | In a saute pan, heat the olive oil over medium-high heat. | | 2 | Add the chicken pieces, skin side down, and the garlic cloves. | | 3 | Brown the chicken and turn over. | | 4 | Remove the garlic when dark brown. | | 5 | Add the rosemary to the pan. | | 6 | When the chicken is browned, add the salt, pepper, and wine/chicken stock. | | 7 | Let the liquid bubble wildly for 2 to 3 minutes, then lower the heat to just a simmer. | | 8 | Add the browned garlic cloves. | | 9 | Cover. | | 10 | Cook over low heat for about 30 minutes, turning 2 to 3 times until chicken is just tender. | | 11 | Remove the chicken and garlic to a serving plate. | | 12 | Pour off all but 2 tablespoons of the fat. | | 13 | Add remaining ?cup of chicken stock and cook, scraping all the chicken bits and juices from the pan bottom. | | 14 | Return heat to high and reduce the liquid by half. | | 15 | Pour the remaining liquid over chicken. | | 16 | Serve the chicken with garlic cloves and sauteed spinach. | | 17 | Makes 6 to 8 servings |
|
|
|
| |
| |
| |
|
|
|
|
|
|