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SAUTEED CHICKEN WITH GARLIC & ROSEMARY




Source of Recipe


Adapted from Bon Appetit, 5/91


Recipe Introduction



This is a classic Parisian plat du jour, served in bistros & cafes.




List of Ingredients




4 chicken thighs or breasts
2 TBS. olive oil
2 cloves garlic
2 tsp. chopped fresh rosemary or 1 tsp dried, crumbled
1 c. canned chicken broth or stock
2 TBS. red wine vinegar



Recipe



Season chicken with salt & pepper. Heat oil in heavy skillet over high heat. Add chicken to skillet, skin-side down and saute til brown, about 5 min. Turn & brown another 5 min. Reduce heat to med-low, cover and saute til chicken is cooked thru, about 10-15 mins.

Transfer chicken to bowl. Discard all but 2 TBS. drippings from skillet. Add garlic & rosemary; cook til just fragrant, stirring constantly, about 1 minute. Add broth & vinegar. Increase heat and boil til sauce is reduced to 1/2 cup, scraping up any brown bits, about 7 minutes.

Season sauce to taste with salt&pepper. Return chicken and any accumulated juices to skillet. Cover and cook over very low heat til chicken is heated, about 5-10 mins.

Serves 2-4, depending on appetites. Takes about 45 mins. to cook this dish.