Rosemary Chicken Recipe
Summary
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| Chicken | 3 Pound, quartered | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Flour | 2 Tablespoon | |
| Rosemary | 1 Teaspoon | |
| 3/4 cup dry white table wine | ||
| Light cream | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat oven to 300 degrees.
Heat butter in heavy skillet that can go in the oven.
Wash chicken pieces, dry on paper towelling and sprinkle lightly with salt and pepper.
Brown well on both sides in hot butter.
Remove from pan.
Add onion and garlic to drippings in pan and cook gently until onion is tender.
Sprinkle in flour and rosemary and stir to blend.
Remove from heat and stir in wine.
Return chicken to pan, meaty side down.
Cover tightly (use foil if pan has no cover) and bake about 45 minutes or until chicken is tender, turning pieces for last 15 minutes.
Remove pan from oven and put chicken pieces on hot platter or on serving plates.
Add cream to juices in pan, heat just to boiling point and pour over chicken.
Heat butter in heavy skillet that can go in the oven.
Wash chicken pieces, dry on paper towelling and sprinkle lightly with salt and pepper.
Brown well on both sides in hot butter.
Remove from pan.
Add onion and garlic to drippings in pan and cook gently until onion is tender.
Sprinkle in flour and rosemary and stir to blend.
Remove from heat and stir in wine.
Return chicken to pan, meaty side down.
Cover tightly (use foil if pan has no cover) and bake about 45 minutes or until chicken is tender, turning pieces for last 15 minutes.
Remove pan from oven and put chicken pieces on hot platter or on serving plates.
Add cream to juices in pan, heat just to boiling point and pour over chicken.
Chef
