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.
