Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Cloves garlic
1 ts Unsalted butter
1 tb Olive oil
3 lb Roasting chicken without
Skin
2 tb Minced fresh rosemary
1/2 c Dry white wine

1. Preheat oven to 350 degrees F. Peel and halve garlic cloves. In a
large ovenproof skillet over medium-high heat, heat butter and oil
and saute garlic cloves for 2 minutes. Quarter chicken. Add to pan
and brown lightly on both sides. Add rosemary to pan.

2. Cover skillet and place in oven. Bake until juice runs clear when a
sharp knife is inserted into thigh of bird (about 40 minutes). Remove
bird from pan and keep warm on a platter in oven.

3. In the same skillet over medium-high heat, pour in wine. Cook
rapidly for 2 to 3 minutes, scraping pan to loosen browned bits. Pour
sauce over chicken and serve.

Recipe By : the California Culinary Academy

From: Date: 05/27

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