Pan-Roasted Chicken with Rosemary, Garlic, and White Wine


For 4 servings

  • 1 tablespoon butter
  • 2 tablespoons vegetable oil
  • A 3½-pound chicken, cut into 4 pieces
  • 2 or 3 garlic cloves, peeled
  • 1 sprig of fresh rosemary broken in two OR ½ teaspoon dried rosemary leaves
  • Salt
  • Black pepper, ground fresh from the mill
  • ½ cup dry white wine


Put the butter and oil in a saute pan, turn on the heat to medium high, and when the butter foam begins to subside, put in the chicken quarters, skin side down.

Brown the chicken well on both sides, then add the garlic and rosemary. Cook the garlic until it becomes colored a pale gold, and add salt, pepper, and the wine. Let the wine simmer briskly for about 30 seconds, then adjust heat to cook at a slow simmer, and put a lid on the pan, setting it slightly ajar. Cook until the bird’s thigh feels very tender when prodded with a fork, and the meat comes easily off the bone, calculating between 20 and 25 minutes per pound. If while the chicken is cooking, you find the liquid in the pan has become insufficient, replenish it with 1 or 2 tablespoons water as needed.

When done, transfer the chicken to a warm serving platter, using a slotted spoon or spatula. Remove the garlic from the pan. Tip the pan, spooning off all but a little of the fat. Turn the heat up to high, and boil the water away while loosening cooking residues from the bottom and sides with a wooden spoon. Pour the pan juices over the chicken and serve at once.


Simple and classic recipe but ended up making a mess of it by putting on too much salt! Try again.


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