Chicken Rosmarin

From the kitchen of One Perfect Bite...This quick chicken dish harkens back to the days when the words braise or saute were unknown to me. My culinary vocabulary was even more limited than my cooking skills and if a dish wasn't fried or roasted I was quite frankly asea. Fortunately, Julia came along and changed all that. By applying techniques she demonstrated, this bride's chicken became edible and over time received favored family status. As a matter of fact, I made it so often that my family eventually tired of it and it was entombed in the shoe box I called recipe heaven. Lately, I've been de-cluttering, and while I postponed as long as I could, the box, which has survived three moves unscathed, came under scrutiny. Most of the old recipes were tossed into the circular file, but a few of them, including Chicken Rosmarin, were deemed worthy of an encore performance. The dish is simple and inexpensive to prepare and it makes a great weeknight meal. If you are looking for a quick and easy entree to help carry you through this busy holiday season, do give this recipe a try. Here is how the chicken is made.

Chicken Rosmarin...from the kitchen of One Perfect Bite

Ingredients:
8 boneless skinless chicken thighs
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 cup sliced mushrooms
1 tablespoon dried rosemary
2 cloves minced garlic
1/2 cup dry white wine
1/2 cup chicken broth
1 teaspoon cornstarch

Directions:
1) Season chicken with salt and pepper. Dredge in flour.
2) Add oil and butter to a large saute pan set over medium high heat. When oil mixture shimmers, add chicken and brown on all sides. Temporarily remove chicken from pan. Add mushrooms, rosemary and garlic to pan and saute until fragrant and mushrooms soften. Add wine scraping bottom of pan to loosen brown bits. Add chicken stock and bring to a simmer. Return chicken to pan, cover, and cook until chicken is cooked trough, about 20 minutes. Mix cornstarch with a tablespoon of water or additional stock. Add to pan and cook until sauce is slightly thickened. Transfer contents of pan to a serving platter. Yield: 4 servings.

                    

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