PAN-ROASTED CHICKEN
Pan roasting is typically Italian and helps meat to retain its moisture.
- 1 (2½- to 3½-pound) frying chicken, cut into serving pieces
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 garlic cloves, crushed
- 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
- Salt and freshly ground pepper to taste
- ½ cup dry white wine
Instructions:
- Wash and dry chicken thoroughly. Melt butter with oil in a large skillet. When butter foams, add chicken pieces, garlic and rosemary. Brown chicken on all sides over medium beat. Season with salt and pepper. Add wine and simmer until wine is reduced by half. Partially cover skillet. Cook over medium heat until chicken is tender, 30 to 40 minutes. Place chicken on a warm platter.
- If sauce looks dry, stir in a little more wine. If sauce is too thin, increase heat and boil uncovered until it reaches desired thickness. Remove most of the fat from sauce.Taste and adjust sauce for seasoning then spoon over chicken. Serve immediately.