Pan-roasted chicken with garlic and rosemary Recipe

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Pan-roasted chicken with garlic and rosemary

Artist:	_	Yield:	6
Categories:	Chicken, Garlic, Poultry, Roasted, Vegetables	Rating:	0
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Ingredients:

4	tbsp	Extra virgin olive oil
2 1/2	lbs	Chicken, cut-up
6		Cloves garlic, peeled and
		-cut in half
6		Inch pieces fresh rosemary
		Salt, to taste
		Freshly ground pepper, to
		-taste
1/2	cup	Dry white wine or chicken
		-stock
1/4	cup	Chicken stock

Procedures:

1	In a saute pan, heat the olive oil over medium-high heat.
2	Add the chicken pieces, skin side down, and the garlic cloves.
3	Brown the chicken and turn over.
4	Remove the garlic when dark brown.
5	Add the rosemary to the pan.
6	When the chicken is browned, add the salt, pepper, and wine/chicken stock.
7	Let the liquid bubble wildly for 2 to 3 minutes, then lower the heat to just a simmer.
8	Add the browned garlic cloves.
9	Cover.
10	Cook over low heat for about 30 minutes, turning 2 to 3 times until chicken is just tender.
11	Remove the chicken and garlic to a serving plate.
12	Pour off all but 2 tablespoons of the fat.
13	Add remaining ?cup of chicken stock and cook, scraping all the chicken bits and juices from the pan bottom.
14	Return heat to high and reduce the liquid by half.
15	Pour the remaining liquid over chicken.
16	Serve the chicken with garlic cloves and sauteed spinach.
17	Makes 6 to 8 servings