Roasted Chicken With Rosemary And Garlic
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | 6 | Servings | |
INGREDIENTS
| 4 | Cloves garlic | |
| 1 | t | Unsalted butter |
| 1 | T | Olive oil |
| 3 | lb | Roasting chicken without |
| Skin | ||
| 2 | T | Minced fresh rosemary |
| 1/2 | c | Dry white wine |
INSTRUCTIONS
Preheat oven to 350 degrees F. Peel and halve garlic cloves. In a large ovenproof skillet over medium-high heat, heat butter and oil and saute garlic cloves for 2 minutes. Quarter chicken. Add to pan and brown lightly on both sides. Add rosemary to pan. Cover skillet and place in oven. Bake until juice runs clear when a sharp knife is inserted into thigh of bird (about 40 minutes). Remove bird from pan and keep warm on a platter in oven. In the same skillet over medium-high heat, pour in wine. Cook rapidly for 2 to 3 minutes, scraping pan to loosen browned bits. Pour sauce over chicken and serve. Recipe By : the California Culinary Academy From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 541
Calories From Fat: 351
Total Fat: 39g
Cholesterol: 167.3mg
Sodium: 158.6mg
Potassium: 560.3mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: 1.1g
Protein: 39.5g