pan roasted chicken with lemon, olives and rosemar
This deeply flavored chicken is loaded with character. The sauce seeps into the meat while simmering and creates an almost stew like dish. You can add even more olives if you like some in every bite. From Blanchard's Table. (A great cookbook!)
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yield
4 serving(s)
prep time
15 Min
cook time
1 Hr
method
Stove Top
Ingredients For pan roasted chicken with lemon, olives and rosemar
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1 chicken, 3 lbs., cut into 8 pieces
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1/2 cup flour
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2 tbsp. olive oil
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2 garlic cloves, thinly sliced
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2 shallots, thinly sliced
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3 cups chicken broth
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1 cup dry white wine
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1 tbsp. freshly grated lemon peel
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3 tbsp. fresh rosemary leaves
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1 cup pitted green olives, cut in half
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salt and freshly ground black pepper
How To Make pan roasted chicken with lemon, olives and rosemar
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1Dredge chicken in flour and set aside. In large sauté pan, heat oil over high heat and cook chicken til crisp and brown, 2 to 3 minutes on each side
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2Add garlic, shallots, broth, wine, lemon peel, and rosemary and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Add olives and simmer uncovered for 20 to 30 minutes or til chicken is cooked through and sauce has developed some body. Taste for salt and pepper and serve at once. Serves 4
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Categories & Tags for Pan Roasted Chicken with Lemon, Olives and Rosemar:
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