Bonnies Rosemary Chicken With Wine Recipes

CHICKEN WITH PROSCIUTTO, ROSEMARY AND WHITE WINE

Steps:

• Preheat oven to 325 degrees.
• Sprinkle chicken with salt and pepper and brown in olive oil, about 4 minutes per side.
• Remove chicken to platter.
• Add prosciutto, garlic and rosemary to same pan and stir for one minute.
• Add wine, chicken broth and tomatoes.
• Bring to a boil and boil for 5 minutes.
• Return chicken to pot, arranging in single layer.
• Bring to a boil, remove from heat, cover and place in oven.
• Bake for 30 minutes or until chicken is done.
• Transfer chicken to serving platter.
• Boil sauce until reduced and it coats back of spoon, about 5 minutes.
• Taste and season with salt and pepper, if needed.
• Pour sauce over chicken.

BONNIE'S CHICKEN ROSEMARY WITH GARLIC EGG NOODLES

Steps:

• Place all in a crockpot and cook until fork tender. It makes its own sauce. 4 to 6 hours on low.
• Serve thick slices of Chicken Rosemary over these cooked Garlic Egg Noodles, adding a ladle of the sauce: 2 tablespoons salted butter melted in large saucepan. Add 2 teaspoons garlic powder. Add cooked and drained egg noodles, and 2 tablespoons chopped parsley. Toss and serve immediately.
• Optional: You can add mushrooms to the sauce if you desire, but it is great without them.
• Here is how it looks! Enjoy!

LEMON-ROSEMARY ROASTED CHICKEN WITH WHITE WINE SAUCE

Steps:

• Heat oven to 425°F. (Roasting chicken at a high temperature results in moist, evenly browned chicken. Position V-shaped rack in heavy roasting pan. Spray rack with cooking spray.
• In small bowl, mix oil, 1 1/2 tablespoons lemon juice, 2 tablespoons rosemary, 1 teaspoon salt, 1/2 teaspoon pepper and the chopped garlic.
• Rinse cavity of chicken and pat dry with paper towels. Use your fingers to loosen connection between skin and breast meat, slowly working your way under skin. Continue over entire chicken. Generously spread oil mixture under skin, working it over the thighs, breast and drumsticks.
• Spread thin coat of oil mixture over outside of skin. Place lemon quarters and garlic halves in cavity of chicken. Use kitchen twine to tie legs of chicken tightly together. Place chicken, breast side down, on oiled rack. Pour 1 cup broth into bottom of pan. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Roast chicken uncovered 30 minutes. Use kitchen tongs or two long-handled wooden spoons to turn chicken breast side up. Check to see if there is still liquid in bottom of pan. If not, add 1/4 cup broth. Roast 30 to 35 minutes longer or until thermometer reads 180°F, juice is no longer pink when center of thigh is cut, and legs move easily when lifted or twisted. Remove chicken from rack and place on platter. Cover tightly with foil; set aside.
• Remove V-shaped rack from pan. Place pan over two burners and heat to boiling over medium-high heat. Boil any remaining liquid in pan until dry. Add shallots and cook 2 minutes, stirring frequently, until soft. Pour 1 1/3 cups broth into pan and heat to boiling, scraping any browned bits from bottom of pan.
• Add wine and rosemary sprig to pan. Heat to boiling, stirring occasionally. Boil 5 minutes, stirring occasionally, until sauce is reduced to a little less than 1 cup. Remove from heat. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. Stir in 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove lemon quarters and garlic halves from cavity of chicken. Serve chicken with sauce.

BRAISED CHICKEN IN ROSEMARY WHITE WINE SAUCE

Steps:

• Season chicken pieces lightly.
• Heat oil in large skillet over medium-high heat.
• Add chicken and cook until light brown, about 5 minutes per side.
• Transfer chicken to bowl with slotted spoon.
• Add onion, livers, bacon and spices and saute until onion is tender, about 10 minutes.
• Mix in wine and tomato paste.
• Add broth and bring to the boil, scraping up any browned bits.
• Return chicken and any juices to skillet, turning chicken to coat with sauce.
• Reduce heat, cover and simmer until breasts are cooked through, about 15 minutes.
• Transfer chicken breasts to bowl.
• Cover and simmer remaining chicken about 15 minutes longer.
• Transfer pieces to bowl.
• Boil down liquid remaining in pot until thickened to sauce consistency, adding any juices in bowl, about 20 minutes.
• Strain sauce through fine sieve.
• Degrease.
• Return sauce and chicken to skillet (can be prepared 1 day ahead to this point. Reheat gently over low heat.) Serve with polenta poured into center of large serving platter.
• Place chicken pieces around and spoon sauce over all.

COQ AU VIN WITH ROSEMARY AND THYME

Steps:

• Cook and stir bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
• Place chicken thighs in the bacon grease and cook until browned, 2 to 3 minutes per side. Add shallots, thyme, rosemary, and garlic; cook and stir until fragrant, about 1 minute.
• Sprinkle bacon over chicken mixture and pour in wine; simmer until wine is slightly reduced, 1 to 2 minutes. Add mushrooms and enough chicken stock to almost cover chicken. Cover skillet and simmer for 35 minutes; taste broth and adjust seasoning. Simmer until chicken is no longer pink near the bone, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Melt butter in a saucepan over medium heat; stir in flour and cook until a thick paste forms, about 1 minute. Whisk paste into chicken mixture until sauce is thickened, 1 to 2 minutes.

ROSEMARY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

WHITE WINE ROSEMARY CHICKEN AND PASTA

Steps:

• Combine the first 9 ingredients in a ziplock bag and marinate at least overnight, shaking the bag occassionally to ensure even coating.
• Once fully marinated, empty the contents of the bag (marinade and all) into a large skillet. Toss and stir to cook the chicken medallions. Add the green beans, and bring to a boil to reduce the sauce.
• Meanwhile, boil the penne pasta until it's al dente. Pour the chicken and sauce over the pasta and toss to coat.

BACON & ROSEMARY CHICKEN FOR TWO

Steps:

• Flatten chicken breasts slightly; sprinkle with salt and pepper. Place flour in a large resealable plastic bag. Add chicken breasts, one at a time, and shake to coat., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Cook chicken in butter and reserved drippings for 4-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm., Add the garlic, rosemary and pepper flakes to the skillet; cook for 1 minute. Add broth and lemon juice; bring to a boil. Cook until liquid is reduced by half. Return chicken and bacon to skillet; heat through.

BONNIE'S ROSEMARY CHICKEN WITH WINE

Steps:

• Preheat oven to 400 degrees.
• Brown the chicken pieces in a little olive oil until just golden brown. Set aside.
• In a medium stainless steel or glass bowl, whisk together 1 tablespoon of olive oil, wine, rosemary, sage, shallot, salt and pepper. Set aside.
• Spray a shallow glass or enameled baking dish with cooking spray. Place chicken thighs in a single layer in the prepared dish. Pour rosemary wine mixture over chicken, and cover tightly with foil. Bake for 30 minutes. Remove foil and turn the chicken pieces.
• Continue to bake, uncovered, basting several times, for 20 to 25 minutes, or until the internal temperature is 180 degrees. Remove the chicken to a warm platter. Reduce pan juices, if desired and pour over the chicken. Makes 6 servings. Serve with Easy Baked Rice recipe below.
• Cook's Tip: I doubled the sauce and was glad I did. I used a small roasting pan and the chicken pieces browned nicely in the oven. The flavors of this dish are subtle, not overpowering. Enjoy!
• EASY BAKED RICE: This baked rice is so good. Candy gave me the recipe for it, and I have made it at least a dozen times. It comes out perfect every time and so delicious with this dish. This is my go-to recipe for rice; thank you, Candy! 1 1/2 cups long grain rice 3 cups chicken broth or beef broth 1/3 cup butter 1/4 teaspoon salt 1/8 teaspoon garlic powder Combine all in 2 qt. casserole, Cover with foil and bake at 350 for 40 minutes or until rice is tender. Fluff with fork, serves 8