Rosemary Chicken With White Wine
1 broiler-fryer, about 3 pounds, cut up
Salt
Fresh ground pepper
1/3 cup butter or salad oil
1 teaspoon crumbled dry rosemary leaves
1/3 cup dry white wine
Wash and dry the chicken pieces. Sprinkle each piece on both sides with salt and pepper. Heat the butter in a large heabvy skillet, and brown chicken carefully on both sides.
Sprinkle on the rosemary and pour on the white wine. Cover tightly, lower heat, and simmer for 30 minutes or until chicken is very tender. Remove chicken to serving plates.
If most of the pan liquid has evaporated, pour some more white wine (about one-third cup) into the skillet, stir up the brown bits, and heat briefly. Pour over chicken and serve. Serves four.
Salt
Fresh ground pepper
1/3 cup butter or salad oil
1 teaspoon crumbled dry rosemary leaves
1/3 cup dry white wine
Wash and dry the chicken pieces. Sprinkle each piece on both sides with salt and pepper. Heat the butter in a large heabvy skillet, and brown chicken carefully on both sides.
Sprinkle on the rosemary and pour on the white wine. Cover tightly, lower heat, and simmer for 30 minutes or until chicken is very tender. Remove chicken to serving plates.
If most of the pan liquid has evaporated, pour some more white wine (about one-third cup) into the skillet, stir up the brown bits, and heat briefly. Pour over chicken and serve. Serves four.
posted by Nightowl | 2/01/2007
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