Dinner Tonight: Provencal Sauteed Chicken With Rosemary And Garlic Recipe

1. 1

   Season chicken pieces on both sides liberally with salt and pepper. Heat olive oil and 1 tablespoon butter over medium heat in heavy skillet large enough to hold pieces comfortably until butter foam has subsided. Add chicken pieces skin-side down and cook undisturbed until skin is crisp and golden brown, about 10 minutes.

2. 2

   Turn chicken pieces over and add garlic and rosemary to skillet. Continue to cook for 10 more minutes.

3. 3

   Remove chicken to rest and carefully remove all but a few tablespoons of fat from skillet. Add shallots and cook for 30 seconds, then add wine and chicken broth. Scrape up pan juices from surface and reduce sauce by half.

4. 4

   Return chicken pieces to pan skin-side up and cook, covered, until chicken is cooked through. Add remaining tablespoon of butter to skillet to finish sauce. Serve chicken immediately with sauce draped around it.

* Per serving · 4 servings · Values may vary.

No additional tips available.