What a great way to transform a lowly chicken into a great cuisine! What’s important with this recipe is cooking the chicken skin-side down for at least ten minutes, which crisps up the skin into a mouthwatering golden brown!
- 2 pound chicken pieces with the skin, or one 3 1/2 pound chicken cut into serving pieces
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 teaspoons fresh rosemary
- 2 cloves garlic, peeled
- 2 tablespoons minced shallots
- 1/2 cup dry white wine
- 3/4 cup chicken broth
- salt and pepper to taste
- Season chicken pieces on both sides liberally with salt and pepper. Heat olive oil and 1 tablespoon butter over medium heat in heavy skillet large enough to hold pieces comfortably until butter foam has subsided. Add chicken pieces skin-side down and cook undisturbed until skin is crisp and golden brown, about 10 minutes.
- Turn chicken pieces over and add garlic and rosemary to skillet. Continue to cook for 10 more minutes.
- Remove chicken to rest and carefully remove all but a few tablespoons of fat from skillet. Add shallots and cook for 30 seconds, then add wine and chicken broth. Scrape up pan juices from surface and reduce sauce by half.
- Return chicken pieces to pan skin-side up and cook, covered, until chicken is cooked through. Add remaining tablespoon of butter to skillet to finish sauce. Serve chicken immediately with sauce draped around it.