PAN ROASTED CHICKEN
WITH ROSEMARY, GARLIC, AND WHITE WINE
2 tablespoons salted butter
2 tablespoons canola oil
2 – 3 cloves garlic, peeled and left whole
1 frying chicken, cut up (or all chicken thighs)
2-3 branches of fresh rosemary, if dried use 1 tablespoon
Kosher salt and freshly ground pepper
½ cup – 1 cup dry white wine
½ cup chicken broth (optional)
After rinsing your chicken pieces, thoroughly dry, seasonskin side with kosher salt and pepper.
Heat butter and oil in a sauté pan large enough to fit 1 whole cut up chicken. Place chicken skin side down first.
Sauté in batches depending on size of pan. Don’t crowd chicken pieces.
Season bottom side of chicken pieces with kosher salt and pepper.
When skin side is lightly browned (approximately 5-8 minutes) turn and add your rosemary and garlic to pan. Try not to burn garlic.
Brown both sides – approximately 5 - 8 minutes each side.
Add wine and sauté approximately 3 minutes.
Lower heat and cook chicken approximately 30 minutes turning occasionally.
Chicken is done when juices come out clear when pricked. If sauté pan becomes dry you may need to add some water or chicken broth if you have it.
Put your chicken on a tray and increase heat in your sauté pan scraping up any bits. Could add some chicken broth here while deglazing pan.
Pour over your chicken and serve.