~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Wednesday, February 29, 2012

Rosemary Chicken...

Rosemary Chicken... I've been having a ton of dried rosemary sitting in my pantry... a gift from my mom's garden. Her rosemary bush is quite big, and every time I go visit, it seems it gets bigger and bigger. I don't have that luxury to go out in the yard in the winter and pick up some fresh herbs.... but in the summer it's a bit different. I manage to get enough for what I need... for which I'm really grateful.

I'll dry my herbs from the summer garden and use it throughout the winter months. Just knowing that the dried herbs come from my own garden, makes them taste that much more flavorful... funny how that works:). But buying fresh herbs from a supermarket in the winter can get to be quite expensive... oftentimes I resort to using just the dried version. In any case, my mom gave me some fresh rosemary sprigs... and it was quite a big bundle. I didn't end up using it all fresh. Actually, most of it dried up on me and I had to store it away.

So every time I opened my pantry door, I'd be reminded of the stash I had, and wondered how I could use it... Of course the only thing that came in my mind, was to use it to flavor roast meats. Oh,.... and stuffing. But you know, I don't necessarily make pot roasts that often, and stuffing even less. And when I do make a pot roast, I tend to use savory and less of the dried rosemary. I'll use the rosemary when making breads and crackers, but somehow, rosemary takes a back seat in my mind when it comes to using it on a normal basis.

But one day, I happened to read the weekly newsletter from Saveur, and noticed they had just posted a recipe for Rosemary Chicken. I had never paired rosemary with chicken before....really don't know why. Like I said before, I guess I sometimes forget to look outside the box, and limit myself to what I know. But the recipe really caught my eye, and I instantly knew I would be making the dish. It looked simple enough, and I had a whole chicken to work with(more on that in another post)... as a plus, I could use quite a bit of the rosemary I had sitting in the pantry. Found out that rosemary, chicken, and lemon goes mighty well together... great combination.

I'll admit I used a bit more rosemary than what the recipes calls for... and it was dried, making it that much stronger. The rosemary can be a bit overpowering if used in large quantities. I would suggest using just 3 small sprigs of fresh rosemary... or even less, if you don't care for the herb too much. But even with the amount I used, I found the rosemary chicken quite delicious. The only other change I made to the recipe, besides adding a bit more rosemary, was to add some garlic cloves... just felt it would add a bit more flavor to the sauce. But really, you don't have to add the garlic, if you don't want to.

The dish came together rather quickly... an ideal meal for busy weeknights. Just shows that sometimes simple is best. Hope you enjoy...

Note: If you don't care for the sauce being a bit "watery", opt to further reduce it. Also, feel free to strain the sauce before serving it with the chicken.

You will need: adapted from Saveur

4-6 skin-on chicken legs/thighs
kosher salt and freshly ground black pepper, to taste
1⁄4-1/3 cup flour, for dredging
1⁄4-1/3 cup olive oil
1 cup white wine
1 1/2 cups water
3 sprigs fresh rosemary, or to taste*
4 garlic cloves, cut in half
2 fresh bay leaves(I used dried)
Juice of 1 lemon, or to taste
* I used fresh-dried... well, it was pretty fresh when I got it, but by the time I used it, it dried up:)


1. Heat oven to 425˚F.

2. Season the chicken parts with plenty of salt and pepper.

3. Dredge the chicken in flour to coat completely... shake off the excess flour.

4. In a 12 inch skillet heat the oil over medium-high heat. Use a bit more oil than 1/4 cup if you are using 6 pieces of chicken instead of 4.

5. To the hot oil, add the floured chicken and cook, turning once, until nicely browned, about 10 minutes. Really a good idea to render the fat on the skin to make the skin as crispy as possible....and try not to turn the chicken over too many times.
6. You can leave the fat and oil that's in the pan and continue on to the next step...or you can remove some or most of it(which is what I ended up doing for mine.)

7. Remove pan from heat and slowly add the wine, rosemary, and bay leaves. Return pan to heat and cook until wine reduces by half(or so), about 2-3 minutes.

8. Add 1 1⁄2 cups water and bring to a boil. Cover skillet and transfer to oven.

9. Cook until chicken is tender, about 45 minutes.

10. Uncover the skillet and let the chicken skin crisp up a bit....about 5 minutes.

11. Remove chicken from the oven and stir in lemon juice. Serve chicken with the pan sauce.... or you can strain the sauce and further reduce it to a thicker consistency if you like.


Mihaela said...

Ellie, this looks so good. I find myself very often with no ideas what to have for dinner, and this recipe is great! Thanks for sharing :)

Ellie said...

Mihaela, I'm with you on trying to come up with dinner ideas:). I'm always excited to share a recipe that's relatively quick to make and uses common ingredients.
Glad you like the sound of this recipe:)... and thanks for stopping by!

Romfoody said...

This is one of my favourite dishes! It's my plan B for whenever I have guests over and haven't had time to plan something - it goes well with roast potatoes, or pasta, or salad, or whatever you have to hand.

I've always known it as chicken scarpariello, and the only difference in my recipe is that I add some dried oregano leaves to the flour before dredging, and I add a finely chopped onion and some garlic cloves to the oil after removing the browned chicken and saute them for a few minutes (oh, the smell!) before adding the rosemary, wine, and bay leaf.

Now I know what I'm going to have to have for diner tomorrow... :D

Ellie said...

Interesting how some dishes go by other names depending on the region... this one was supposedly Greek and the Scarpariello you mentioned is more of an Italian version... though they have the same ingredients:)!

I know the Italians also add peppers and onion, sometimes even sausage... making the humble and simple dish more elaborate.

And I can see how this dish can easily be adaptable to various ingredients... just like you mentioned. By adding an onion and garlic along with some oregano will bring in that much more flavor.

In any case, this is the type of dish that will appeal to those who like chicken on the bone:)...

Thanks for sharing... and stopping by.