Pan-Roasted Chicken with Rosemary, Garlic, and White Wine
This chicken simmers in white wine with garlic and rosemary after an initial browning on the stove. The rosemary adds flavor without taking over, and the gentle simmer keeps the chicken moist while creating rich pan juices to spoon over the top.
Adapted from Marcella Hazan‘s Essentials of Classic Italian Cooking, it’s an easy recipe to pull together on a weeknight. The ingredient list is short, but the combination of rosemary, garlic, and white wine feels just different enough to break you out of the usual routine.
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About this Recipe
I tend to think of rosemary as a colder-weather herb, but this recipe reminded me that it can feel surprisingly fresh. Simmered with white wine and garlic, its flavor remained delicate rather than dominating the dish.
I cooked with the same Vermentino we planned to serve with dinner, and the wine added flavor without making the sauce feel heavy. Combined with the softened garlic and pan juices, the sauce felt flavorful without becoming overly rich.
Ingredients
- Chicken thighs, bone-in and skin-on
- Butter
- Vegetable oil
- Garlic
- Fresh rosemary
- Dry white wine
- Salt
- Black pepper
Ingredient Notes
1. Chicken
Marcella calls for a 3½-pound chicken cut into pieces, but bone-in, skin-on chicken thighs work well here too. Using thighs simplifies the preparation and produces rich pan juices, while a whole chicken gives you a mix of white and dark meat. Either approach works; it mostly comes down to what you have on hand and how you prefer to serve it.
2. Rosemary
The recipe allows for either a sprig of fresh rosemary or dried rosemary leaves. Fresh rosemary keeps the flavor lighter and more aromatic, while dried rosemary brings a slightly more concentrated, woodsy note to the sauce. If you have fresh rosemary available, I’d use it here, but dried is a practical substitute.
3. White Wine
Choose a dry white wine you’d be happy to drink with dinner. The wine becomes part of the pan juices, adding acidity and flavor as it simmers with the garlic and rosemary. I used the same Vermentino we served alongside the meal, which meant opening just one bottle.
The Recipe
Pan-Roasted Chicken with Rosemary, Garlic, and White Wine
Ingredients
- 1 tbsp butter
- 2 tbsp vegetable oil
- 4 chicken thighs, bone-in and skin on
- 2 garlic cloves, peeled
- 1 sprig fresh rosemary (or ½ tsp dried)
- ½ cup dry white wine
- salt and pepper
Instructions
- Put the butter and oil into the pan and turn the heat to medium.
- When the butter foam subsides, place the chicken in, skin side down.
- Brown the chicken on both sides. Then, add the rosemary and garlic.
- Cook until the garlic becomes pale gold. Add salt, pepper, and the wine.
- Let the wine simmer for 30 seconds, scraping up the browned bits from the pan with a wooden spoon.
- Put the lid on the pan, keeping it slightly ajar and simmer for 20-25 minutes per pound. As it cooks, add 1-2 tbsp of water if additional liquid is needed.
- When done, transfer chicken to the serving platter.
- Remove the garlic from the pan and discard. Tip the pan and spoon away most of the oily fat on the top, keeping the darker juices in the pan.
- Turn up the heat to reduce the sauce down, then spoon over the chicken and serve.
Cooking Tip: A Dutch Oven Works Well
Because the chicken simmers gently for most of the cooking time, a heavy pot like an enameled cast iron Dutch oven helps maintain an even temperature throughout.
It browned the chicken beautifully, held a steady simmer, and made it easy to reduce the pan juices at the end before serving.
Serve With
- Marcella Hazan’s Tomato, Cucumber, Onion, and Basil Salad
- Sautéed Peas with Pancetta
- Fried Zucchini
- Crusty bread to soak up the pan juices
Wine Pairing: Vermentino
I reached for Vermentino because its acidity complements the white wine sauce while its citrus and herbal notes work naturally with the rosemary and garlic.
The wine feels refreshing alongside the savory pan juices without competing with the delicate flavors that develop during simmering.
Serve well chilled.
To explore more Vermentino styles and pairing ideas, visit the full guide below.
This recipe fit easily into my weeknight dinner routine. The ingredient list is short, the chicken stayed moist during its simmer, and most of the cooking time was hands-off once everything was in the pot.
It uses ingredients I usually have on hand, but the combination of white wine, garlic, and rosemary made dinner feel just different enough from my usual rotation.
For the tools and ingredients used here, visit the shop page.
If you liked this recipe, you might also like:
- Roast Chicken with Lemons
- Sautéed Chicken Fillets with Lemon and Parsley
- Tomato, Cucumber, Onion, and Basil Salad
Download the Italian Wine Pairing Guide for a quick reference when choosing wine:
Next up in Cooking the Classics: Fettuccini with Butter and Sage Sauce
About Stephanie
I’m cooking through classic cookbooks one recipe at a time, sharing tested recipes, wine pairings, and what I learn along the way. Each post includes notes from my own kitchen, along with practical wine recommendations designed to make choosing a bottle a little easier.
