Rosemary Chicken
Ingredients
- 4 pcChicken leg (whole)
- 4 pcGarlic (crushed)
- 4 pcRosemary (fresh sprigs)
- 150 mlDry white wine
- 3 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
Lower the heat, cover, and let cook. The meat should become tender and easily pull away with a fork.
- 5
Remove the lid and increase the heat. Reduce the juices until they become syrupy and generously coat the back of a spoon.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. The rosemary will continue to infuse the meat.
