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1 T. butter
2 T. extra virgin olive oil
2-3 lb. roasting chicken, washed and cut into pieces
salt and freshly ground white pepper to taste
4 T. fresh rosemary
1 c. flour
40 cloves garlic, peeled
1 c. dry white wine
4 c. chicken stock
1/2 c. heavy cream
Heat butter and olive oil in a deep, heavy skillet. Season the chicken
with salt, pepper and rosemary. Toss in flour. When the pan is hot,
but not smoking, add the chicken, skin side down. Sauté chicken until
golden brown on both sides. Remove from pan. Add garlic cloves and
sauté until light brown. Add white wine and chicken stock. Return
chicken to pan. Cover and simmer for 30 minutes. Remove chicken and
keep warm, turn heat to high and reduce liquid by 66%. Remove to
blender, add cream and puree sauce. Adjust seasoning and serve over
chicken.
2 T. extra virgin olive oil
2-3 lb. roasting chicken, washed and cut into pieces
salt and freshly ground white pepper to taste
4 T. fresh rosemary
1 c. flour
40 cloves garlic, peeled
1 c. dry white wine
4 c. chicken stock
1/2 c. heavy cream
Heat butter and olive oil in a deep, heavy skillet. Season the chicken
with salt, pepper and rosemary. Toss in flour. When the pan is hot,
but not smoking, add the chicken, skin side down. Sauté chicken until
golden brown on both sides. Remove from pan. Add garlic cloves and
sauté until light brown. Add white wine and chicken stock. Return
chicken to pan. Cover and simmer for 30 minutes. Remove chicken and
keep warm, turn heat to high and reduce liquid by 66%. Remove to
blender, add cream and puree sauce. Adjust seasoning and serve over
chicken.
