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Rosemary Chicken

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  Butter 1⁄4 Cup (4 tbs)
  Frying chicken 3 Pound, quartered
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic clove 1 Small, crushed
  Flour 2 Tablespoon
  Rosemary 1 Teaspoon
  Dry white table wine 3⁄4 Cup (12 tbs)
  Light cream 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Slow Cooked

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4332 Calories from Fat 2908

% Daily Value*

Total Fat 325 g500.8%

Saturated Fat 134.2 g670.9%

Trans Fat 0 g

Cholesterol 1407.9 mg469.3%

Sodium 1451.2 mg60.5%

Total Carbohydrates 44 g14.8%

Dietary Fiber 3 g11.9%

Sugars 5.6 g

Protein 263 g526.7%

Vitamin A 117.8% Vitamin C 52.2%

Calcium 39% Iron 82.1%

*Based on a 2000 Calorie diet

Rosemary Chicken Recipe