Bonnies Rosemary Chicken With Wine Recipes

ROSEMARY LIME CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in oil over medium-high heat. Add the remaining ingredients. Cook, uncovered, until chicken is no longer pink, 5-7 minutes.

LEMON AND ROSEMARY CHICKEN

Steps:

• Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.

ROSEMARY & GARLIC CHICKEN

Steps:

• Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel).
• Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.

ROSEMARY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

BEST ROSEMARY CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a nonstick skillet, cook chicken in oil over medium-high heat for 3-4 minutes on each side or until no longer pink. Sprinkle with lemon juice, rosemary, oregano and pepper.

BONNIE'S CHICKEN ROSEMARY WITH GARLIC EGG NOODLES

Steps:

• 1. Place all in a crockpot and cook until fork tender. It makes its own sauce. 4 to 6 hours on low.
• 2. Serve thick slices of Chicken Rosemary over these cooked Garlic Egg Noodles, adding a ladle of the sauce: 2 tablespoons salted butter melted in large saucepan. Add 2 teaspoons garlic powder. Add cooked and drained egg noodles, and 2 tablespoons chopped parsley. Toss and serve immediately.
• 3. Optional: You can add mushrooms to the sauce if you desire, but it is great without them.
• 4. Here is how it looks! Enjoy!

BONNIE'S ROSEMARY CHICKEN WITH WINE

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Brown the chicken pieces in a little olive oil until just golden brown. Set aside.
• 3. In a medium stainless steel or glass bowl, whisk together 1 tablespoon of olive oil, wine, rosemary, sage, shallot, salt and pepper. Set aside.
• 4. Spray a shallow glass or enameled baking dish with cooking spray. Place chicken thighs in a single layer in the prepared dish. Pour rosemary wine mixture over chicken, and cover tightly with foil. Bake for 30 minutes. Remove foil and turn the chicken pieces.
• 5. Continue to bake, uncovered, basting several times, for 20 to 25 minutes, or until the internal temperature is 180 degrees. Remove the chicken to a warm platter. Reduce pan juices, if desired and pour over the chicken. Makes 6 servings. Serve with Easy Baked Rice recipe below.
• 6. Cook's Tip: I doubled the sauce and was glad I did. I used a small roasting pan and the chicken pieces browned nicely in the oven. The flavors of this dish are subtle, not overpowering. Enjoy!
• 7. EASY BAKED RICE: This baked rice is so good. Candy gave me the recipe for it, and I have made it at least a dozen times. It comes out perfect every time and so delicious with this dish. This is my go-to recipe for rice; thank you, Candy! 1 1/2 cups long grain rice 3 cups chicken broth or beef broth 1/3 cup butter 1/4 teaspoon salt 1/8 teaspoon garlic powder Combine all in 2 qt. casserole, Cover with foil and bake at 350 for 40 minutes or until rice is tender. Fluff with fork, serves 8

ROSEMARY CHICKEN

Steps:

• In a large resealable plastic bag, combine the wine or broth plus lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.

LEMON-ROSEMARY ROASTED CHICKEN WITH WHITE WINE SAUCE

Steps:

• Heat oven to 425°F. (Roasting chicken at a high temperature results in moist, evenly browned chicken. Position V-shaped rack in heavy roasting pan. Spray rack with cooking spray.
• In small bowl, mix oil, 1 1/2 tablespoons lemon juice, 2 tablespoons rosemary, 1 teaspoon salt, 1/2 teaspoon pepper and the chopped garlic.
• Rinse cavity of chicken and pat dry with paper towels. Use your fingers to loosen connection between skin and breast meat, slowly working your way under skin. Continue over entire chicken. Generously spread oil mixture under skin, working it over the thighs, breast and drumsticks.
• Spread thin coat of oil mixture over outside of skin. Place lemon quarters and garlic halves in cavity of chicken. Use kitchen twine to tie legs of chicken tightly together. Place chicken, breast side down, on oiled rack. Pour 1 cup broth into bottom of pan. Insert meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Roast chicken uncovered 30 minutes. Use kitchen tongs or two long-handled wooden spoons to turn chicken breast side up. Check to see if there is still liquid in bottom of pan. If not, add 1/4 cup broth. Roast 30 to 35 minutes longer or until thermometer reads 180°F, juice is no longer pink when center of thigh is cut, and legs move easily when lifted or twisted. Remove chicken from rack and place on platter. Cover tightly with foil; set aside.
• Remove V-shaped rack from pan. Place pan over two burners and heat to boiling over medium-high heat. Boil any remaining liquid in pan until dry. Add shallots and cook 2 minutes, stirring frequently, until soft. Pour 1 1/3 cups broth into pan and heat to boiling, scraping any browned bits from bottom of pan.
• Add wine and rosemary sprig to pan. Heat to boiling, stirring occasionally. Boil 5 minutes, stirring occasionally, until sauce is reduced to a little less than 1 cup. Remove from heat. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. Stir in 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Remove lemon quarters and garlic halves from cavity of chicken. Serve chicken with sauce.

ROSEMARY, GARLIC AND LEMON ROASTED CHICKEN WITH LEMON WHITE WINE SAUCE

Steps:

• 1. Wash chicken and rub skin and cavity with olive oil. Sprinkle with salt and pepper inside and out.
• 2. Chop the cloves of garlic and make a paste using a chef's knife at an angle to grind the garlic against the salt until smooth.
• 3. Mix this paste with 2 tablespoon of chopped rosemary, 2 teaspoons lemon zest and enough olive oil and lemon juice to wet the ingredients, but not so much they float in the liquid.
• 4. Divide herb mixture in half and gently lift the skin of the chicken and rub flesh with the mixture, make sure to rub legs and back.
• 5. Rub the skin and cavity with the other half of the mixture.
• 6. Stuff the cavity with the lemons you squeezed to get juice and any rosemary you have left.
• 7. Chop the onions and place on the bottom of your roasting pan. Tie the chicken legs together and place it on top of the onions in roasting pan.
• 8. Pour enough white wine to cover the bottom of the roasting pan and add the lemon juice.
• 9. Roast chicken in oven at 400F for 20 minutes. Lower the temperature to 350F and roast until juices run clear, about 1 more hour.
• 10. Remove chicken from roasting pan and cover with foil. Allow chicken to rest at least 10 minutes before carving.
• 11. Strain onions from liquid and reserve liquid. In a pan, melt the butter and gradually add the flour make sure there are no lumps
• 12. Cook a few minutes and gradually add the reserved liquid while stirring constantly to avoid lumps. Bring to a boil until sauce thickens slightly. Adjust seasonings as needed.
• 13. Remove string and lemons from chicken cavity. Serve with sauce on the side.