Pan-Roasted Chicken - cooking recipe

Ingredients

2 Tbsp. butter
2 Tbsp. vegetable oil
2 to 3 cloves garlic, peeled
1 frying chicken, washed in cold water, quartered and dried
1/2 tsp. dried rosemary
salt
freshly ground pepper
1/2 c. dry white wine

Preparation

Heat the butter and oil
in
a
deep
skillet.
Add the garlic and
chicken
quarters,
skin
side
down.
Brown
the chicken on both sides and
add
the rosemary.
Add the pepper, the wine and a large pinch
of salt.
Lower the heat and cover the pan.
Cook slowly until
the
chicken
is
tender
at
the pricking of a fork.
Turn the chicken two or three times while cooking. Transfer the chicken
to
a warm platter and deglaze the pan. Pour the juices on the chicken and serve.