Wednesday, September 8, 2010

Rosemary Chicken

I have a confession. I made this recipe about a month ago. I don't remember much about it other than it made my list of recipes to add. Sigh. Without any further ado, here is Rosemary Chicken from Saveur's Greek Issue (August/September 2010). I am sure we all liked it, because we can't go wrong with chicken in our house.

Rosemary Chicken
from Saveur Magazine

4 whole chicken leg quarters (or a combination of leg quarters and breasts)
1/2 c flour
1/4 c olive oil
1 c white wine
3 sprigs fresh rosemary
2 bay leaves
1 1/2 c water
juice of 1 lemon

Season chicken with salt and pepper. Put flour on plate and dredge each piece of chicken through the flour to coat, shaking off excess. Heat oil in 12" oven-safe skillet over medium-high heat. Add chicken and cook, turning once, until browned. Add wine, rosemary, and bay leaves. Return pan to heat and cook until wine reduces by half, about 2 minutes. Add water and brin gto a boil. Cover skillet and transfer carefully to a preheated 425 degree oven. Cook until chicken is tender, about 45 minutes. Uncover and let chicken skin crisp, 5 minutes. Remove from oven and stir in lemon juice. Serve with pan sauce.

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