Braised Chicken In Rosemary White Wine Sauce Recipes

BRAISED CHICKEN WITH GARLIC AND WHITE WINE

Steps:

• Trim excess fat off chicken. Sprinkle chicken with salt and pepper. Lightly smash garlic cloves just to flatten slightly, leaving peel attached and cloves as whole as possible.
• Heat 4 tablespoons extra-virgin olive oil in heavy large pot over medium-high heat. Working in 2 batches, add chicken and cook until brown on all sides, about 12 minutes per batch. Transfer chicken to plate. Add remaining 2 tablespoons olive oil and garlic to pot. Stir until golden brown, about 4 minutes. Add wine and thyme; bring to boil. Return chicken to pot. Reduce heat to medium, cover, and simmer until chicken is cooked through, moving chicken pieces from top to bottom every 5 minutes (sauce will not cover chicken), about 20 minutes. Season to taste with salt and pepper.
• Transfer chicken to platter. Spoon garlic cloves around chicken and drizzle sauce over.

LAMB SHANK BRAISED IN WHITE WINE WITH ROSEMARY

Steps:

• In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate.
• Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve shanks garnished with rosemary sprigs.

BRAISED CHICKEN IN ROSEMARY WHITE WINE SAUCE

Steps:

• Season chicken pieces lightly.
• Heat oil in large skillet over medium-high heat.
• Add chicken and cook until light brown, about 5 minutes per side.
• Transfer chicken to bowl with slotted spoon.
• Add onion, livers, bacon and spices and saute until onion is tender, about 10 minutes.
• Mix in wine and tomato paste.
• Add broth and bring to the boil, scraping up any browned bits.
• Return chicken and any juices to skillet, turning chicken to coat with sauce.
• Reduce heat, cover and simmer until breasts are cooked through, about 15 minutes.
• Transfer chicken breasts to bowl.
• Cover and simmer remaining chicken about 15 minutes longer.
• Transfer pieces to bowl.
• Boil down liquid remaining in pot until thickened to sauce consistency, adding any juices in bowl, about 20 minutes.
• Strain sauce through fine sieve.
• Degrease.
• Return sauce and chicken to skillet (can be prepared 1 day ahead to this point. Reheat gently over low heat.) Serve with polenta poured into center of large serving platter.
• Place chicken pieces around and spoon sauce over all.