Thursday, October 18, 2012
Pan Roasted Rosemary and Garlic Chicken
This is an Italian recipe from my Italian cookbook. I love Italian cooking because it is all about using fresh ingredients and the recipes can be quite simple - yet absolutely delicious; like this one is.
From the garden, I used fresh rosemary and chopped garlic; use enough so that each piece of chicken is covered with a nice sprinkling of it.
You start by browning the chicken on both sides using butter/olive oil.
Next you add the sprig or two of rosemary and 3-5 cloves garlic. You can also add salt and pepper to taste at this point.
Add 1/2 cup of dry white wine and let boil vigorously for 30 seconds. Then turn the temp down to a simmer and simmer until the chicken is done (20 minutes or so; be sure to not allow the pan to dry out by adding more water if needed).
After about 20 minutes; you’ll end up with a delicious – easily prepared – chicken dish.
It was quite delicious and such a simple and quick recipe. See what other's are pulling out of their cubpboards over at Robin's Thursday 's Kitchen Cupboard.