Pan-roasted chicken with garlic and rosemary

6 servings

Ingredients

Quantity Ingredient
4 tablespoons Extra virgin olive oil
2½ pounds Chicken, cut-up
6 Cloves garlic, peeled and cut in half
6 Inch pieces fresh rosemary
Salt, to taste
Freshly ground pepper, to taste
½ cup Dry white wine or chicken stock
¼ cup Chicken stock

Directions

In a saute pan, heat the olive oil over medium-high heat. Add the chicken pieces, skin side down, and the garlic cloves. Brown the chicken and turn over. Remove the garlic when dark brown. Add the rosemary to the pan.

When the chicken is browned, add the salt, pepper, and wine/chicken stock. Let the liquid bubble wildly for 2 to 3 minutes, then lower the heat to just a simmer. Add the browned garlic cloves. Cover.

Cook over low heat for about 30 minutes, turning 2 to 3 times until chicken is just tender. Remove the chicken and garlic to a serving plate. Pour off all but 2 tablespoons of the fat. Add remaining ¼ cup of chicken stock and cook, scraping all the chicken bits and juices from the pan bottom.

Return heat to high and reduce the liquid by half. Pour the remaining liquid over chicken. Serve the chicken with garlic cloves and sauteed spinach. Makes 6 to 8 servings.

Recipe: Kathy Craft of Kathy Crafts Cooks, Houston, Texas

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