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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.
  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

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

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

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 mg376.1%

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

Pan-Roasted Chicken Recipe