Rosemary Chicken
Chicken Simple Recipes Meat Dishes
Chicken in a silky, slightly tangy sauce. The aromas of rosemary and bay will fill the whole house while you prepare it in the oven. The perfect side dish for this meal: boiled or steamed vegetables go wonderfully with the sauce.
Ingredients
8 chicken drumsticks
6 tablespoons olive oil (extra virgin, high quality)
5 garlic cloves
2 sprigs rosemary
2 bay leaves
1/2 teaspoon dried oregano
50ml dry white wine
2 tablespoons lemon juice
1 tablespoon butter
salt, pepper
Servings: 4
How to prepare rosemary chicken
- Season the drumsticks with salt, pepper, and oregano, crushing the oregano between your fingers as you sprinkle it so it crumbles well.
- In an oven-safe skillet/pan, brown the drumsticks on both sides in hot oil until they change color. Add the crushed garlic and fry for another minute.
- Add the whole rosemary sprigs, bay leaves torn in half, and 200ml water to the pan.
- Put the pan in the oven at 220°C for 40 minutes, until the drumsticks are fully cooked.
- Remove the drumsticks from the pan and place the pan on the stovetop over medium heat. When the sauce starts to boil, add the wine and let it simmer for 1 minute to evaporate the alcohol.
- Add the lemon juice and stir quickly. Add the butter and stir until it melts. Let the sauce simmer for another 2 minutes. Taste for salt.
* When you stir the sauce, the rosemary needles will come off the stems and scatter in the sauce; if you have picky eaters at the table who don't like rosemary needles, you can remove the rosemary before adding the wine and you'll get a sauce with rosemary flavor but without the needles - Return the drumsticks to the pan, browned side up. Drizzle with sauce.
- Serve with boiled potatoes and/or broccoli.
Drumsticks out of the oven
