Pan Roasted Chicken
(Pollo Arrosto in Padella)
Ingredients:
1 (2 and 1/2 to 3 and 1/2-pound) frying chicken, cut into serving pieces
2 tablespoons butter
2 tablespoons extra virgin olive oil
3 garlic cloves, crushed
2 sprigs fresh rosemary or 1 teaspoon dried rosemary
Salt and freshly ground pepper to taste
1/2 cup dry white wine
Directions:
Wash and dry chicken thoroughly.
Melt butter with olive oil in a large skillet.
When butter foams, add chicken pieces, garlic and rosemary.
Brown chicken on all sides over medium beat.
Season with salt and pepper.
Add wine and simmer until wine is reduced by half.
Partially cover skillet.
Cook over medium heat until chicken is tender, 30 to 40 minutes.
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 the fat from sauce.
Taste and adjust sauce for seasoning then spoon over chicken.
Serve immediately. Makes 4 servings.