Pan-Roasted Chicken with Rosemary, Garlic, and White Wine
Chicken thighs simmered with rosemary, garlic, and white wine until tender, finished with flavorful pan juices and paired with Vermentino.
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.
Adjust your simmering time based on the weight of your chicken (20-25 minutes per pound is recommended). The chicken should be tender enough that when prodded with a fork, the meat comes easily off the bone.