Pan-Roasted Chicken with Rosemary and Wine

Chicken quarters are pan-roasted with garlic, rosemary, and white wine until golden and tender. A simple, fragrant Italian classic.

Pan-Roasted Chicken with Rosemary and Wine

Chicken quarters are pan-roasted with garlic, rosemary, and white wine until golden and tender. A simple, fragrant Italian classic.

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Prep Time 15 minutes mins

Cook Time 1 minute min

Total Time 16 minutes mins

Servings: 4 servings

Course: Main Dish

Ingredients Method

Ingredients

  

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Main Ingredients

• 1 tablespoon butter
• 2 tablespoons vegetable oil
• A 3 1/2-pound chicken, cut into 4 pieces
• 2 or 3 garlic cloves, peeled
• 1 sprig of fresh rosemary broken in two OR 1/2 teaspoon dried rosemary leaves
• Salt
• Black pepper, ground fresh from the mill
• 1/2 cup dry white wine

Method

 

Instructions

1. Brown chicken well on both sides in butter and oil.
2. Add garlic and rosemary. Cook until garlic is pale gold.
3. Add salt, pepper, and wine. Simmer wine 30 seconds.
4. Cover pan (slightly ajar) and cook at slow simmer until tender (approx 20-25 mins per pound).
5. Add water if liquid evaporates too much.
6. Transfer chicken to platter. Boil down pan juices to deglaze. Pour over chicken.

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