Very shortly after proclaiming that we were still getting summery weather earlier this week, we reached the autumnal equinox (the start of autumn in the Northern Hemisphere) yesterday and slid right into Fall. That’s fine. It’s still early enough in this new season for weather that is perfect, in my opinion. Cool nights make for great sleeping weather with the windows wide open and the warm days will bring out all the Fall colors in the deciduous trees. I so look forward to Autumn every year for that reason!
This seasonal cooling of temperatures brings a change to our eating habits. We start to crave (and cook!) meals that are slow cooked with savory ingredients. This is one such chicken recipe. After being browned, a whole chicken is simmered in rosemary, garlic, and white wine until it is cooked through. This dish also works well for Rosh Hashanah, the Jewish New Year, of which the two day celebration starts this weekend.
Welcome to Fall and Shanah Tovah!
Pan Roasted Chicken with Rosemary, Garlic, & White Wine
Pan Roasted Chicken with Rosemary, Garlic, & White Wine (adapted from Essentials of Classic Italian Cooking by Marcella Hazan) Total Time Required: 2 hours, Serves: 4
Ingredients:
- 1 tablespoon butter
- 2 tablespoons olive oil
- 3 – 4 pound roasting chicken, cut into 4 pieces
- 2 -3 garlic cloves, peeled & crushed
- 1 sprig fresh rosemary
- salt & pepper to taste
- 1/2 cup dry white wine
Directions:
Put the butter and oil in a Dutch oven and turn the heat to medium high. Sprinkle the skin side of the chicken pieces with salt and pepper.
Add salt and pepper to the chicken pieces.
When the butter is melted and begins to brown, put the chicken in the pot, skin side down and sprinkle the second side of the pieces with salt and pepper.
Add salt and pepper to the chicken pieces.
Brown the chicken well on both sides, then add the garlic and rosemary sprig to the pot.
When the pieces have browned, add the garlic and rosemary to the pot.
Cook until the garlic begins to color, about 3 – 4 minutes, then add the wine. Let the chicken simmer in the wine for 30 seconds then lower the heat, partially cover the pot, and cook the chicken at a slow simmer.
Add the wine to the pot.
Cook until the meat begins to pull away from the bone, about 1 hour, until the thickest part of the chicken pieces reach an internal temperature of 165ºF. Transfer the chicken to a warm serving platter and cover it to keep it warm.
Remove the garlic from the pot. Pour the juices into a 2-cup measuring cup to skim the fat off. After removing the fat, return the juices to the pot, turn the heat to high, and boil the juices for 10 – 15 minutes, until it is reduced by half, loosening the cooking residue from the sides and bottom of the pot.
Reduce the cooking liquid by half.
Pour the juices over the chicken and serve.
Serve the chicken with sides.
Looking forward to all the wonders of Autumn and Shanah Tovah to my friends celebrating over the weekend! ~Linda
Pan Roasted Chicken with Rosemary, Garlic, & White Wine (adapted from Essentials of Classic Italian Cooking by Marcella Hazan) Total Time Required: 2 hours, Serves: 4
Ingredients:
- 1 tablespoon butter
- 2 tablespoons olive oil
- 3 – 4 pound roasting chicken, cut into 4 pieces
- 2 -3 garlic cloves, peeled & crushed
- 1 sprig fresh rosemary
- salt & pepper to taste
- 1/2 cup dry white wine
Directions:
Put the butter and oil in a Dutch oven and turn the heat to medium high. Sprinkle the skin side of the chicken pieces with salt and pepper. When the butter is melted and begins to brown, put the chicken in the pan, skin side down, and sprinkle the second side of the pieces with salt and pepper.
Brown the chicken well on both sides, then add the garlic and rosemary sprig to the pot.
Cook until the garlic begins to color, about 3 – 4 minutes, then add the wine.
Let the chicken simmer in the wine for 30 seconds then lower the heat, partially cover the pot, and cook the chicken at a slow simmer.
Cook until the meat begins to pull away from the bone, about 1 hour and the thickest part of the chicken pieces reach an internal temperature of 165ºF. Transfer the chicken to a warm serving platter and cover it to keep it warm.
Remove the garlic from the pot. Pour the juices into a 2-cup measuring cup to skim the fat off. After removing the fat, return the juices to the pot, turn the heat to high, and boil the juices for 10 – 15 minutes, until it is reduced by half, loosening the cooking residue from the sides and bottom of the pot. Pour the juices over the chicken and serve.