Pan-Roasted Chicken With Rosemary, Garlic, And White Wine

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   1. Put butter and oil in a saute pan, turn on the heat to medium high, and when the butter begins to foam, put in the chicken quarters, skin side down.

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   NOTE: If using boneless thigh, first dust with flour

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   2. Brown the chicken well on both sides, then add the garlic and rosemary. Cook the garlic until it becomes colored a pale gold, and add salt, pepper, and the wine. Let the wine simmer briskly for about 30 seconds, then adjust heat to cook at a slow simmer, and put a lid on the pan, setting it slightly ajar. Cook until the bird's thigh feels very tender when prodded with a fork, and the meat comes easily off the bone, calculating between 20 and 30 minutes per pound. If while the chicken is cooking, you find the liquid in the pan has become insufficient, replenish it with 1 or 2 tablespoons water as needed.

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   3. When done, transfer the chicken to a warm serving platter, using a slotted spoon or spatula. Remove the garlic from the pan. Tip the pan, spooning off all but a little of the fat. Turn the heat up to high, and boil the water away while loosening cooking residues from the bottom and sides with a wooden spoon. Pour the pan juices over the chicken and serve at once.

* Per serving · 4 servings · Values may vary.

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