Chicken Simmered In White Winegarlicrosemary Recipes

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.

PAN ROASTED CHICKEN WITH ROSEMARY, GARLIC, AND WHITE WINE

Steps:

• 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.
• Brown both sides of the chicken and then add the garlic and rosemary.
• Cook until garlic begins to color, add salt, pepper and the wine.
• Let simmer for 30 seconds then lower heat to cook at a slow simmer.
• Partially cover pan.
• Cook until the meat begins to pull away from the bone.
• Transfer chicken to a warm serving platter.
• Remove garlic from the pan.
• Turn heat to high and boil while loosening the cooking residue. Pour pan juices over the chicken and serve.