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Pan-Roasted Chicken Recipe
|Frying chickens||3 1⁄2 Pound, cut into serving pieces (1 Frying Chicken)|
|Olive oil||2 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Fresh rosemary sprig/1 teaspoon dried rosemary||2|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 3562 Calories from Fat 2068
% Daily Value*
Total Fat 230 g354.5%
Saturated Fat 69.9 g349.3%
Trans Fat 0 g
Cholesterol 1128.2 mg
Sodium 1433.5 mg59.7%
Total Carbohydrates 10 g3.2%
Dietary Fiber 1.1 g4.6%
Sugars 1.3 g
Protein 323 g646.6%
Vitamin A 48.9% Vitamin C 9.6%
Calcium 23.7% Iron 77%
*Based on a 2000 Calorie diet
Melt butter with oil in a large skillet.
When butter foams, add chicken pieces, garlic and rosemary.
Brown chicken on all sides over medium heat.
Season with salt and pepper.
When wine is reduced by half, partially cover skillet.
Cook over medium heat 30 to 40 minutes or until chicken is tender.
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 fat from sauce.
Taste and adjust sauce for seasoning, then spoon over chicken.