| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
California |
|
6 |
Servings |
INGREDIENTS
| 4 |
|
Cloves garlic |
| 1 |
ts |
Unsalted butter |
| 1 |
tb |
Olive oil |
| 3 |
lb |
Roasting chicken without |
|
|
Skin |
| 2 |
tb |
Minced fresh rosemary |
| 1/2 |
c |
Dry white wine |
INSTRUCTIONS
1. 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.
2. 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.
3. 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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