Pan Roasted Chicken With Rosemary, Garlic, And White Wine

1. 1

   Put butter and oil in a saute pan, turn on the heat to medium high. When butter is melted and begins to brown put in chicken skin side down.

2. 2

   Brown both sides of the chicken and then add the garlic and rosemary.

3. 3

   Cook until garlic begins to color, add salt, pepper and the wine.

4. 4

   Let simmer for 30 seconds then lower heat to cook at a slow simmer.

5. 5

   Partially cover pan.

6. 6

   Cook until the meat begins to pull away from the bone.

7. 7

   Transfer chicken to a warm serving platter.

8. 8

   Remove garlic from the pan.

9. 9

   Turn heat to high and boil while loosening the cooking residue. Pour pan juices over the chicken and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.