Laura,
This is one of my favorite recipes...yum enjoy....
Chicken with rosemary and zucchini serves 4
1 3 1/2 LB cut up chicken...
salt and pepper
3 tablespoons olive oil
4 garlic cloves, minced
2 tablespoons minced fresh rosemary or 2 teaspoons dried, crumbled
3 medium zucchini, cut into 2 x 1/4 inch strips
1/3 cup dry white wine
Preheat oven to 400 degrees.
Sprinkle chicken with salt and pepper...heat oil in pan over medium high heat...saut‚ all chicken pieces until brown...put in casserole, transfer to oven and bake chicken until juices run clear when pierced in thickest part of leg, about 45 minutes...(if juices are still pink. cook longer till clear)
Five minutes before chicken is finished baking, stir garlic and 1 tablespoon rosemary into pan juices...baste chicken and cover.Reduce oven temperature to 350 degrees and continue baking 5 more minutes. transfer chicken to platter, reserving pan juices..Tent chicken with foil to keep warm..
Bring pan juices to boil over medium heat...Add zucchini and season with salt and pepper...cook, stirring occasionally, until crisp-tender, about 3 minutes..Discard any juices on platter..Arrange zucchini around chicken using slotted spoon...tent with foil...reserve pan juices in casserole..
Degrease pan juices and bring to boil. Add wine and return to boil, skimming fat frequently and scraping up any browned bits on bottom and sides of casserole, boil until thickened slightly, about 2 minutes, Add remaining 1 tablespoon rosemary...reduce heat and simmer 2 minutes, stirring frequently..Adjust seasoning...Serve immediately, passing sauce separately... |
