This chicken rosemary is a simple preparation for the skillet, and it includes bone-in chicken pieces, dried rosemary, mushrooms, and a small amount of white wine. The rosemary is steeped in the wine, bringing out the fabulous aroma and flavor.
This recipe has earned many positive comments. It's easy and delicious, and with bone-in chicken, it's also budget-friendly. Serve the chicken with potatoes or rice, along with your family's favorite side vegetables.
If you're not a fan of mushrooms, feel free to omit them. Canned or frozen artichoke hearts would be good in this dish as well.
- 1 tablespoon fresh chopped rosemary or about 1 teaspoon of dried rosemary, crumbled
- 1/3 cup dry white wine
- 3 to 4 pounds chicken pieces
- salt and pepper
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil or vegetable oil
- 8 ounces cleaned sliced mushrooms
Combine the rosemary with white wine; cover and let stand for at least one hour. Or, refrigerate for several hours or overnight.
In a large skillet over medium heat, melt the butter with the oil.
Lightly season chicken pieces with salt and pepper.
Arrange the skillet in the hot butter and oil and cook, turning to brown all sides.
Add the wine mixture to the chicken. Reduce the heat to low, cover tightly, and simmer for 45 minutes, or until chicken is tender.
Add mushrooms the last 10 minutes.
Serve chicken with the rosemary sauce.
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