Braised rosemary chicken ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chicken, cut in serving pieces |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Butter |
| ½ | cup | Hot chicken broth |
| 1 | Sprig fresh rosemary OR- | |
| ¼ | teaspoon | Dried rosemary |
| 1 | small | Cooking apple |
| 1 | small | Potato |
| ½ | cup | Dry white wine |
| Black pepper | ||
Directions
Rub chicken pieces well with salt. Set giblets aside. Melt butter lin heavy bottomed pot and brown chicken on all sides. Add broth, rosemary, chicken heart and gizzards. Cover and simmer 30 minutes.
While chicken is cooking, chop liver. Peel apple and potato; wash potato, then grate with the apple. Add grated apple and potato, liver and white wine to chicken, adding more broth if necessary. Continue to cook chicken, covered, for 10 minutes. Season to taste with salt and pepper and serve.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-25-95