Name: Sautéed Chicken with Lemon, White Wine and Rosemary Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 4 chicken legs with thighs; ¼ tsp sea salt; ¼ tsp freshly ground pepper; 2 tbsp olive oil; 2 clove garlic; 3 shallots; 1 thin skinned lemon; 2 tbsp fresh rosemary; ½ cup dry white wine; ½ cup chicken stock

Sautéed Chicken with Lemon, White Wine and Rosemary Recipe

How To Make Sautéed Chicken with Lemon, White Wine and Rosemary

Breathe new life into your meals with this easy sauteed chicken recipe that takes on the flavors of rosemary and lemon in one quick dish.

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

4chicken legs with thighs
¼tspsea salt
¼tspfreshly ground pepper
2tbspolive oil
2clovegarlic
3shallots
1thin skinned lemon
2tbspfresh rosemary
½cupdry white wine
½cupchicken stock

Instructions

With a sharp knife, separate chicken drumsticks from thighs, removing any loose pieces of fat. Pat chicken dry with paper towels and season with salt and pepper.
In a 12-inch skillet, heat 1 tablespoon olive oil. In two batches, sauté chicken until golden brown on all sides. Set finished pieces aside on a plate.
Pour off fat from skillet. Add remaining 1 tablespoon olive oil, then sauté garlic, shallots, lemon slices and rosemary over moderate heat until soft, which will take about 4 minutes (lemon should brown slightly around edges).
Add wine and stock and bring to a boil, scraping up brown bits from bottom of skillet. Add cooked chicken with juices accumulated on plate.
Cover, reduce heat and cook 20 to 25 minutes, stirring occasionally, until juices run clear when chicken is pierced with a fork. If sauce gets too thick, add a little chicken stock or water. Adjust seasoning and serve sprinkled with remaining rosemary.