Pan Roasted Chicken With Rosemary, Garlic, and White Wine

• butter↗1 tablespoon
• olive oil↗2 tablespoons
• roasting chickens↗1

  (3 -4 lb)

• garlic cloves, peeled & crushed↗2 -3
• fresh rosemary↗1

  or 1/2 teaspoon dried rosemary

• salt & pepper
• dry white wine↗1⁄2 cup

Step-by-step instructions

1. 1

   Put butter and oil in a saute pan, turn on the heat to medium high. When butter is melted and begins to brown put in chicken skin side down.

2. 2

   Brown both sides of the chicken and then add the garlic and rosemary.

3. 3

   Cook until garlic begins to color, add salt, pepper and the wine.

4. 4

   Let simmer for 30 seconds then lower heat to cook at a slow simmer.

5. 5

   Partially cover pan.

6. 6

   Cook until the meat begins to pull away from the bone.

7. 7

   Transfer chicken to a warm serving platter.

8. 8

   Remove garlic from the pan.

9. 9

   Turn heat to high and boil while loosening the cooking residue. Pour pan juices over the chicken and serve.