Thursday, September 22, 2011

Sauteed Chicken with Garlic and Rosemary

This is a recipe taken from another cookbook of mine: Bon Appetit: Fast, Easy, Fresh.

It's takes very little time to prepare and is perfect for dinner on a weekday.

1 1/2 - 2 lb. chicken thighs

2 tbsp. olive oil

3 cloves garlic

2 tsp. chopped fresh rosemary or 1 tsp. dried rosemary, crumbled

1 c. chicken broth

2 tbsp. red wine vinegar

Fresh rosemary sprigs; optional

Season breasts with salt and pepper. Heat oil in large skillet on high. Add chicken. Saute until brown, about 5 minutes a side. Reduce heat to medium low, cover and fry until chicken is cooked through, 15 minutes. Put chicken in a bowl. Keep 2 tablespoons drippings from skillet. Add garlic and rosemary to skillet. Cook and stir until fragrant, 1 minute. Add broth and vinegar. Increase heat and boil until sauce is reduced to 1/2 cup, scraping up brown bits, 5 minutes. Add salt and pepper to taste. Put chicken juices in skillet. Cover. Cook over low heat until chicken is heated, 3-4 minutes. Spoon sauce over the chicken on a platter. Garnish with rosemary. 4 servings.

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