Provided by Woman's Day
Season chicken with salt and pepper. Heat oil and butter in a large, heavy nonstick skillet.
Add chicken, rosemary and sage. Cook over medium heat, turning chicken occasionally, 15 minutes or until golden brown. Spoon off fat, leaving about 2 teaspoons in skillet. Add 1⁄4 cup of the wine, the garlic and crushed pepper.
Cook 20 minutes longer, turning chicken occasionally and spooning on all but 2 tablespoons of wine as pan juices evaporate, until chicken is opaque near the bone and coated with a deep-brown glaze. Remove to warm serving plates.
Add remaining 2 tablespoons wine to skillet and cook, stirring in browned drippings from bottom of pan, until juices are slightly reduced. Spoon over chicken. Garnish with sage.
If you don’t want to eat the chicken skin, remove it after the chicken is cooked. Leaving it on during cooking helps keep the chicken moist. Serve these with Parmesan Mashed Potatoes and beans.
calories 434 fat 27g saturated fat 0 cholesterol 118mg sodium 268mg carbohydrate 3g fiber 0
This recipe has been added to the following public cookbooks:
Chef Toby"s Trial Coookbook
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ☆ | pataifd1
05/26/08 01:43 PM |
VERY TASTY LITTLE CHICKEN THIGHSTHIS RECIPE IS VERY EASY, I USED BONELESS SKINLESS THIGHS. I AM GOING TO TRY WHITE WINE NEXT TIME. AS IT WAS STRANGE SEEING BURGANDY COLOR CHICKEN ON A PLATE. VERY TASTY THO AND TENDER |
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