Tuesday, January 17, 2012

Chicken in Rosemary-Wine Sauce - Easy














Yesterday I made baked chicken.  The recipe came about because of an opened bottle of wine.

TheHubby and I shared a bottle of red wine with dinner last week.  I re-corked the remainder and shoved it into the back of the fridge, forgetting about it until Monday, when I shifted items around to make room for groceries.  The wine wasn't quite up to it's original flavor, but was deemed good enough to put the chicken in danger of a DUI.  If it could find where I hid the car keys.

I only added a little salt, pepper and rosemary.  Nothing complex, just a very nice and easy weekday dinner.  If you  prefer something a little more fancy-schmancy, remove the cooked chicken from its pan to a covered dish.  Place pan over burners and bring sauce to a boil, scraping up tasty brown bits with a wooden spoon.  Continue to boil for around 5-10 minutes until sauce is reduced and slightly thickened.  Then plate chicken and spoon sauce over it.

The amount of wine isn't too critical; I had 3/4 cup left in the bottle so that's the amount I used.  If you want to use only 1/2 cup and drink the rest, be my guest.


Chicken in Rosemary-Wine Sauce - Easy
Serves 4

1 Tbl. vegetable or olive oil
1 whole chicken, cut up into eighths or quarters
1 Tbl. fresh rosemary (or 1 tsp. dried)
1 tsp. kosher salt
1/2 tsp. coarsely ground pepper
1 Tbl. dijon mustard
1/2 - 3/4 cup red wine

Preheat oven to 375F.  Grease a rimmed 13 x 8 (or a little larger) baking pan with the oil. Place chicken pieces in pan in a single layer.

















Finely chop or scissor rosemary and place in a small bowl.  Combine with salt, pepper and mustard.

I stirred instead of whisked.  Big mistake. You'll see why later.














Whisk in wine.  Pour mixture over chicken.  Place pan in oven and bake 45 minutes, or until chicken is nicely browned and juices run clear when chicken is pierced with a knife.

Those clumps are mustard. Don't be lazy -- dig out the whisk.














Divide chicken onto 4 dinner plates.  Serve with your favorite veggie or two and serve hot.

Very Good Recipes tags:  kosher, easy, chicken, dinner

2 comments:

The Mom Chef said...

Lumpy mustard or not, it looks delicious. It's cool to see red wine used with chicken too...not something that's done all that often, but I'll bet it was delicious.

Amelia said...

Going to try this tonight but with chicken breast instead of a whole chicken...i have a picky chicken eater I'm feeding tonight.

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