1 2 1/2 lb chicken, cut up
1. Sprinkle chicken pieces with salt and pepper.
2. Heat 2 tablespoons of the butter in a heavy skillet. When it is melted, add chicken, skin side down. Cook 15 minutes until golden brown on one side. (Range setting will vary with your range: on mine, this is a low-medium heat.)
3. Turn the pieces and add the chopped rosemary. Cook 10 to 15 minutes longer, turning occasionally.
4. Remove the chicken, and pile on a plate, to be kept warm in the oven while the dish is finished.
5. Pour off the fat from the skillet. Add the shallots. Cook briefly, stirring. Add the wine. Cook until reduced by half. Add chicken broth and simmer until again reduced by about half. Swirl in the remaining tablespoon of butter. Pour sauce over chicken, and serve immediately.
From Pierre Franey's 60-Minute Gourmet, Fawcett Columbine, NY, 1979. ISBN 0-449-90087-8
What can I say. [sigh] I really like rosemary. *_* This is not only a wonderful supper dish, but if there's any left, it's great sliced up for cold chicken sandwiches the next day. Maybe on coarse moist white bread spread with Boursin... Yum. I'm getting hungry just thinking about it.
|As for rosemary,
I let it run all over my garden walls, not only because my bees love it,
but because it is the herb sacred to remembrance and to friendship,
whence a sprig of it hath a dumb language...