Marcella Hazan's pan-roasted chicken is simplicity at its best. A sprig of rosemary, a few cloves of garlic, a bit of wine, and you've got perfection.
Ingredients
- 1 tablespoon
butter
- 2 tablespoons
vegetable oil
- 3 1/2 pound
chicken, cut into 4 pieces
- 2 to 3 cloves
garlic, peeled
- 1 sprig
fresh rosemary broken in two OR 1/2 teaspoon dried rosemary leaves
-
Salt
-
Black pepper, ground fresh from the mill
- 1/2 cup
dry white wine
Description
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Put the butter and oil in a sauté pan, turn on the heat to medium high, and when the butter foam begins to subside, put in the chicken quarters, skin side down.
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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.
