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Pan-Roasted Chicken

Italian.Chef's picture
Pan-Roasted Chicken has a grand taste. Pan-Roasted Chicken gets its taste from chicken flavored with white wine. Pan-Roasted Chicken is inspired by many food joints.
Ingredients
  Frying chickens 3 1⁄2 Pound, cut into serving pieces (1 Frying Chicken)
  Butter 2 Tablespoon
  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)
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

Wash and dry chicken thoroughly.
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.
Add wine.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Roasted
Ingredient: 
Chicken

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