Saut Ed Chicken With Lemon White Wine And Rosemary Recipe

Ingredients

4 chicken legs with thighs

1/4 tsp. Sea salt

1/4 tsp. Freshly ground pepper

2 tbsp. olive oil

2 clove garlic

3 shallots

1 thin-skinned lemon

2 tbsp. fresh rosemary

1/2 c. dry white wine

1/2 c. chicken stock

Preparation

Step 1With a sharp knife, separate chicken drumsticks from thighs, removing any loose pieces of fat. Pat chicken dry with paper towels and season with salt and pepper.Step 2In a 12-inch skillet, heat 1 tablespoon olive oil. In two batches, sauté chicken until golden brown on all sides. Set finished pieces aside on a plate.Step 3Pour off fat from skillet. Add remaining 1 tablespoon olive oil, then sauté garlic, shallots, lemon slices and rosemary over moderate heat until soft, about 4 minutes (lemon should brown slightly around edges).Step 4Add wine and stock and bring to a boil, scraping up brown bits from bottom of skillet. Add cooked chicken with juices accumulated on plate. Cover, reduce heat and cook 20 to 25 minutes, stirring occasionally, until juices run clear when chicken is pierced with a fork. If sauce gets too thick, add a little chicken stock or water. Adjust seasoning and serve sprinkled with remaining rosemary.