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–+ servings
Pan-Roasted Chicken with Rosemary and Wine

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
Cook Time 1 minute
Total Time 16 minutes
Servings: 4 servings
Course: Main Dish
Ingredients Method

Ingredients
  

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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