Chicken braised in a hearty rosemary and garlic sauce. This recipe calls for 1 cut up chicken with the skin removed. However feel free to substitute just breast meat or just thighs, if preferred. I personally prefer the thighs in this recipe. Just be sure to remove the skin or it will have too much fat. The bones add flavour but boneless cuts will work equally as well.
Lauri Ann Randolph
1 cut-up chicken, no skin
2 teaspoons fresh rosemary leaves
4 cloves garlic, minced
1 teaspoon (20ml) olive oil
1/2 cup (125ml) white wine
1/2 cup (125ml) chicken stock
1 dash salt and pepper
1 teaspoon cornflour
1/2 teaspoon Worcestershire sauce
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In a large nonstick frypan over medium-heat, add the butter and olive oil. When the butter melts add the rosemary and garlic. Stir constantly for about 30 seconds. Do not let the garlic burn. Add the chicken pieces and cook for 1 full minute per side.
Carefully add the wine; let it boil for about 1 minute. Then add the chicken stock. Reduce the heat to low, cover and simmer for 30 minutes. (If your frypan does not have a cover, then make one out of aluminium foil). Transfer chicken to a plate and cover.
Add the Worcestershire sauce and the cornflour to the juices. Mix well. Increase the heat to medium-high and let boil until the sauce thickens and reduces to about 1 cup (250ml).
Add the chicken back into the frypan (along with any juices). Coat each piece with the sauce. Serve immediately.
I used boneless chicken thighs - super easy to make, quick and tasty. A good mid-week recipe: not special enough for a dinner party, but I would make it again when I am tired and want something easy
I added a bit more cornflour to make the sauce thicken. - 30 Nov 2011