Directions

Step 1

Lightly flour the chicken. Heat up the oil in a non-stick skillet and brown the chicken on each side. Remove the chicken from the skillet and place it between two dishes to keep it warm.

Step 2

Add to the skillet garlic, onion and rosemary and let the spices flavor the oil for a few minutes on medium heat. Put the chicken back in the skillet, add salt and pepper. Let the chicken get its flavor from the spices and when it starts to stick add the wine. When the wine has evaporated add the broth, cover and lower the heat. Let now cook for about 45 minutes.

Serve warm.

Ingredients for four

  • 1 Whole small chicken, skinned, washed, dried and cut in 8 parts
  • Rice flour
  • 2 tbsp. Extra virgin olive oil
  • 1 White onion, minced
  • 1 Garlic clove, minced
  • 1 tbsp. Lemon juice, optional
  • 1 cup Vegetable broth
  • 1 tbsp. Dried rosemary
  • ½ Glass of dry white wine
  • Sea salt and black pepper to taste

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