ROSEMARY CHICKEN WITH WINE
The photo is my own.
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- tablespoon olive oil
- cup dry red wine or white wine
- tablespoons minced shallot
- teaspoon dried rosemary (or 1 teaspoon fresh)
- teaspoon dried sage (or 1 teaspoon fresh)
- teaspoon seasoned salt
- teaspoon black pepper
- non-stick cooking spray
- skinless chicken thighs or legs, with or without bone
1Preheat oven to 400 degrees.
2Brown the chicken pieces in a little olive oil until just golden brown. Set aside.
3In a medium stainless steel or glass bowl, whisk together 1 tablespoon of olive oil, wine, rosemary, sage, shallot, salt and pepper. Set aside.
4Spray a shallow glass or enameled baking dish with cooking spray. Place chicken thighs in a single layer in the prepared dish. Pour rosemary wine mixture over chicken, and cover tightly with foil. Bake for 30 minutes. Remove foil and turn the chicken pieces.
5Continue to bake, uncovered, basting several times, for 20 to 25 minutes, or until the internal temperature is 180 degrees. Remove the chicken to a warm platter. Reduce pan juices, if desired and pour over the chicken. Makes 6 servings. Serve with Easy Baked Rice recipe below.
6Cook's Tip: I doubled the sauce and was glad I did. I used a small roasting pan and the chicken pieces browned nicely in the oven. The flavors of this dish are subtle, not overpowering. Enjoy!
7EASY BAKED RICE:
This baked rice is so good. Candy gave me the recipe for it, and I have made it at least a dozen times. It comes out perfect every time and so delicious with this dish. This is my go-to recipe for rice; thank you, Candy!
1 1/2 cups long grain rice
3 cups chicken broth or beef broth
1/3 cup butter
1/4 teaspoon salt
1/8 teaspoon garlic powder
Combine all in 2 qt. casserole, Cover with foil and bake at 350 for 40 minutes or until rice is tender. Fluff with fork, serves 8