By LINDA GIUCA
Special to The Courant
April 3, 2014
There is nothing better than a perfectly roasted chicken, its skin golden and crisp and the meat juicy and tender. When there isn't enough time to wait an hour for the bird to bake, chicken parts and top-of-the-stove cooking puts dinner on the table much faster.
This recipe calls for a whole chicken, cut into parts, but can be made with any kind of parts, especially if leg quarters, thighs or the like are on special at the supermarket. For the best flavor, don't skip the browning step. Searing the skin on all sides will help to seal in the juices and add flavor to the finished dish.
Wine boosts the flavor of the pan juices. For a more subtle flavor, use white wine; a more full-bodied sauce, the red, and a slightly sweeter sauce, the vermouth. Serve the chicken with bread or rice for sopping up the sauce.
CHICKEN WITH ROSEMARY
>>1(3- to 4-pound) chicken, cut into parts
>>2 tablespoons flour
>>1/2 teaspoon salt
>>1/4 teaspoon black pepper
>>1 tablespoon butter
>>1 tablespoon olive oil
>>1 red onion, thinly sliced
>>1 tablespoon red wine vinegar
>>1-1/2 cups white or red wine or vermouth
>>2 tablespoons chopped fresh parsley
>>1/4 teaspoon rosemary
Put the flour, salt and pepper in a gallon-size plastic bag, and shake to mix. Add chicken pieces, and shake to coat chicken with flour mixture.
Heat butter and oil in large frying pan over medium high until butter is melted. Add chicken pieces, and cook until chicken is browned on all sides, turning pieces as necessary. Remove chicken from pan and set aside.
Add the onions to the pan, and cook until they become soft and browned, about 10 minutes. Add the vinegar and white wine, and cook until liquid has reduced slightly. Stir in the parsley and rosemary and return the chicken to the pan. Reduce heat to low, cover and cook about 30 minutes. Remove the lid, and check chicken for doneness (165 degrees). Serve chicken with pan juices. If you prefer a thicker sauce, remove the chicken to a serving platter, cover to keep warm and reduce the sauce in the pan over medium high heat. Serves 4.
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