Recipe - Roasted Chicken With Rosemary And Garlic

4 Cloves garlic
1 teaspoon Unsalted butter
1 tablespoon Olive oil
3 pound Roasting chicken without
Skin
2 tablespoon Minced fresh rosemary
One half cup Dry white wine

1. Preheat oven to 350 degrees F. Peel and halve garlic cloves. In a large
ovenproof skillet over mediumhigh heat, heat butter and oil and saute
garlic cloves for 2 minutes. Quarter chicken. Add to pan and brown lightly
on both sides. Add rosemary to pan.

2. Cover skillet and place in oven. Bake until juice runs clear when a
sharp knife is inserted into thigh of bird (about 40 minutes). Remove bird
from pan and keep warm on a platter in oven.

3. In the same skillet over mediumhigh heat, pour in wine. Cook rapidly
for 2 to 3 minutes, scraping pan to loosen browned bits. Pour sauce over
chicken and serve.

Recipe By : the California Culinary Academy

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip