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Sewall's Point Cooks Sundays 8

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Contributed by: Jean Sanders on 6/29/2006

Rosemary Roasted Chicken
Serves 2

2 chicken breasts with skin and bones
2 teaspoons fresh rosemary, minced
10 large garlic cloves, peeled
1 tablespoon extra virgin olive oil
1/2 cup chicken broth
1/3 cup white wine

Preheat oven to 375 degrees. Loosen the skin of the chicken breasts; rub 1/2 teaspoon of rosemary under the skin of each. Insert garlic cloves under the skin as well. Sprinkle each breast with salt and pepper and place in an oven-proof dish. Drizzle the oil and sprinkle the remaining rosemary on top of the chicken.
Roast the chicken for 15 minutes. Pour the broth in the pan and continue to roast the chicken until cooked through, about 30 minutes. Put the chicken on dinner plates. Pour the wine in the pan and stir with the juices. Spoon the juices over the chicken. Serve with rice or roasted potatoes. Break open the Chardonnay. Although Charles, giddy lad, often asks for Champagne. As if I have an extra bottle of Veuve Clicquot in the fridge at any given moment!

"Architecture, like dress, is an exercise in good manners, and good manners involve the habit of skillful insincerity - the habit of saying "good morning" to those whose mornings you would rather blight, and of passing the butter to those you would rather starve."
Roger Scruton

www.cafepress.com/sewallspoint

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Showing 1-2 of 2 comments

Submitted By: Sandra Pagliughi

posted on 2/21/2006 @ 2:48:20 PM

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Did you use Smoking Loon wine? pags

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Submitted By: Felonice Margasak

posted on 2/21/2006 @ 6:19:53 AM

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I made this reciepe last night for dinner - it was very delicious- easy prep - the chicken was very juicy and the roasted garlic cloves were good. My husband - even said it "tasted like a professional chef made it."

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CONTRIBUTOR INFORMATION

Jean Sanders

Sewall's Point , FL

Jean Sanders has posted 73 stories and 11 comments since joining on 11/15/2005. Jean Sanders 's average story rating is 4.99.

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