Chicken with rosemary
Instructions
Fiammeggiate the chicken, remove any remaining pennette then sprouted wings and split it into eight parts incidendolo joints.
Wash under running water, dry it and lightly flour each piece.
Heat oil in a pan, put the chicken and let simmer, turning often.
Peel the onion and chop the pulp finely powder along with the clove of garlic and the leaflets of a sprig of Rosemary.
When the chicken has taken quite a uniform color, pull it up from the Pan and keep warm between 2 plates.
Pour in the chopped prepared pan and let wilt to moderate flame.
When the onion begins to color, return the chicken to the Pan, add salt and pepper and let stand for a few minutes in the sauce by adding a few tablespoons of wine when it tends to stick.
Finally add the broth, with and continue cooking for about 45 minutes (more or less according to the quality of the chicken).
Served piping hot.
Ingredients and dosing for 4 persons
- 1 chicken 1000 g's
- Little of flour
- 2 tablespoons of olive oil extra virgin
- 1 cup of broth
- 1 onion
- 1 clove of garlic
- 1 sprig of rosemary
- Little of white wine
- Salt
- Pepper