Fill the house with the scent of fresh rosemary with this flavorful, braised chicken. Simply brown and simmer in chicken broth or white wine for a truly elegant meal.
- 1 chicken, rinsed, dried and quartered (3 – 4 lbs.)
- 1 Tablespoon olive oil
- 1 Tablespoon paprika
- 1 Tablespoon kosher salt
- 2 teaspoons coarse ground pepper
- 2 T unsalted butter
- 3 garlic cloves, halved
- 2 sprigs fresh rosemary, plus more for garnish
- 8 oz. chicken broth or dry white wine
- Season chicken: Place dried chicken pieces on clean paper towels in the kitchen sink.
- Pour olive oil on chicken pieces and rub both sides with paprika, salt and pepper.
- Brown chicken: Heat butter and garlic over medium heat in a large shallow frying pan (with a lid). When the butter sizzles, add the chicken pieces. Brown one side about 5 minutes. Use a wide spatula to turn chicken pieces over carefully and brown the other side until the chicken is deeply colored all over. Pour off most of the accumulated oil before adding the liquid to avoid a greasy sauce.
- Braise chicken: Add the rosemary and the broth or wine and bring liquid to a boil. Then reduce to a simmer on medium low heat and cook, covered about 40+ minutes, until chicken is very tender. Check for doneness (165 F or higher) with a meat thermometer. When all the pieces are cooked through, remove from heat and let rest, covered, ten minutes or more before serving.
- Strain the sauce (pour off some of the fat) and serve with the chicken.
- Serving suggestions:
- Serve with crusty bread or grain of choice such as rice or couscous.
- Add a green salad or simply steamed vegetables, such as broccoli or green beans.
Adapted from Claudia Roden’s Simple Mediterranean Cookery