Rosemary Chicken

Crispy golden skin covering meat that falls off the bone. The scent of grilled rosemary blends with the acidity of reduced white wine to coat every piece.

• Prep time: 10 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 510
• Protein: 33 g
• Carbs: 1 g
• Fat: 43 g

Ingredients

• 4 piece Chicken leg ( whole )
• 4 piece Garlic ( crushed )
• 4 piece Rosemary ( fresh sprigs )
• 150 ml Dry white wine
• 3 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Browning the chicken

   Heat olive oil in a sauté pan. Place chicken thighs skin-side down. Let them brown until the skin is dark gold and crispy.

2. Aromatics

   Add whole crushed garlic cloves and rosemary sprigs. When the garlic starts to turn golden and the rosemary scent fills the air, flip the chicken.

3. Deglazing

   Pour in the dry white wine. Scrape the bottom of the pan with a spatula to release all the cooking juices that will flavor the sauce.

4. Simmering

   Lower the heat, cover, and let cook. The meat should become tender and easily pull away with a fork.

5. Final reduction

   Remove the lid and increase the heat. Reduce the juices until they become syrupy and generously coat the back of a spoon.

Chef's tips

• Never pierce the meat with a fork to flip it; use tongs to keep the juices inside.
• If the sauce reduces too quickly, add a tablespoon of water to maintain its silkiness.

Storage

Keeps for 3 days in the refrigerator in an airtight container. The rosemary will continue to infuse the meat.