Fricasseed Chicken with Rosemary and Lemon Juice
Tender bone-in chicken cooks gently with rosemary, garlic, white wine, and lemon until the pan juices become a light, flavorful gravy.
Ingredients
- 3-4 lb chicken, cut into pieces, or bone-in thighs or breasts
- 2 tbsp vegetable oil
- 1 tbsp butter
- 1 sprig fresh rosemary
- 3 cloves garlic, peeled
- ⅓ cup dry white wine
- 2 tbsp lemon juice, freshly-squeezed
- 1 tsp lemon zest
- lemon peel, cut into small strips
- salt and pepper
Instructions
- Wash the chicken in cold water and pat dry with a paper towel.
- In a large sauté pan, add in the vegetable oil and butter and turn on the heat to medium.
- When the butter foam subsides, add in the chicken, skin side down.
- Brown the chicken on both sides.
- Add the rosemary, garlic, salt and pepper. Cook and turn the chicken for 2-3 minutes.
- Add the wine to the pan, let it simmer for 20 seconds, and lower the heat to a simmer.
- Cover the pan, leaving the lid slightly ajar, for 40 minutes.
- After 40 minutes, add the breasts back to the pan.
- Cook for an additional 15 minutes, or until the chicken feels tender when prodded with a fork and the internal temperature reads 165℉ at the thickest parts of the meat.
- If needed, add 2-3 tbsp of water as it simmers.
- When the chicken is done, remove all pieces to a serving platter. Add the lemon zest and lemon pieces to the sauce and raise the heat to medium.
- Using a wooden spoon, scrape up any bits from the bottom of the pan. Pour the sauce over the chicken and serve immediately.
If using a whole chicken, remove the chicken breasts and set aside at this time. If you're using only bone-in chicken breasts, skip ahead after adding the wine and follow the modified cooking time below.
If cooking only with chicken breasts, do not simmer for 40 minutes, but pick up the recipe here after adding the wine.