This easy skillet chicken is flavored with rosemary and garlic, along with a little white wine or sherry. The chicken is browned and then simmered with some wine and seasonings.
Serve the chicken with baked potatoes or hot cooked rice or noodles, and add steamed broccoli or another side vegetable or salad.
- 3 tablespoons extra extra-virgin oil, plus more for brushing on the chicken
- 3 to 3 1/2 pounds chicken parts*
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 cup chopped celery
- 1/4 cup dry white wine or sherry
- 1 teaspoon dried leaf rosemary
- Brush some olive oil over the chicken pieces.
- Place a heavy skillet or saute pan over high heat; add the 3 tablespoons of olive oil.
- When the oil is hot, add the chicken pieces to the skillet.
- Sprinkle with salt and pepper and cook for about 4 to 5 minutes on each side, or until golden brown.
- Reduce the heat to medium and then add the chopped onion, garlic, celery, wine, and rosemary. Cook for 2 minutes.
- Cover the pan, reduce the heat to low, and let the chicken simmer for 25 to 30 minutes, or until it is tender and done to a temperature of at least 165 F. **
- Baste chicken with the sauce occasionally.
*Use a cut-up chicken or all chicken breasts, thighs, or whole legs in this dish.
**According to foodsafety.gov, chicken must be cooked to a minimum temperature of at least 165° F. To check the temperature of the chicken, use an instant-read food thermometer inserted into the thickest part of the chicken, not touching bone.
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