Delicious Pan-Roasted Chicken Recipe With White Wine
Good day, dear friends and fellow cooks! Allow me to introduce you to one of my favorite fall chicken recipes – the Pan Roasted Chicken with Rosemary, Garlic, and White Wine! As the leaves begin to fall and the air turns crisp, this is the perfect recipe to add some warmth and comfort to your dinner table.
This dish is a fantastic blend of tender meat, uniquely aromatic herbs, and flavorsome dry white wine – all pan-roasted perfectly to create a beautiful crispy skin. It’s easy enough for a weeknight dinner while still being elegant enough for a dinner party with friends. Plus, it’s incredibly customizable – throw in some additional veggies, swap the chicken cut or use boneless pieces – the recipe welcomes creativity.
The fresh rosemary sprigs and garlic cloves infuse beautiful aroma into the dish while also providing excellent health benefits. The dry white wine provides a unique flavor without being too overpowering or dull. The pan-roasting technique ensures perfectly cooked meat every time – juicy on the inside and crispy golden brown on the outside.
So put on your apron, sharpen your knife, and let’s get cooking this inviting fall pan-roasted chicken dish!
Why You’ll Love This Recipe
Hear ye, hear ye! Allow me to speak about a recipe that will make your taste buds flutter with joy. The Pan Roasted Chicken with Rosemary, Garlic, and White Wine Recipe is a culinary masterpiece that will leave you wanting more.
Are you seeking a dish that will welcome the fall with open arms? This recipe is perfect for you. The savory aroma of rosemary and garlic will fill your kitchen, bringing comfort and warmth to your home.
Not only is this dish welcoming for the fall season, but it is also versatile. You can use roasting chickens, skinless chicken breasts or thighs, boneless chicken or even half chicken pieces. It doesn’t matter what type of chicken you choose, this recipe will work wonders for them all.
Furthermore, this recipe is easy to prepare and can be done in no time. With just a few simple ingredients such as dried and fresh rosemary, garlic cloves, white wine, olive oil, and butter you can create a luscious chicken dish that will amaze your family and guests.
But wait, there’s more! This recipe has a secret weapon: the white wine sauce. This sauce adds a tangy twist to the dish that will leave your palate wanting more. Not only does it bring an extra level of flavor to the meal but also enhances the visual appeal of the dish.
In conclusion, if you’re looking for a flavorful, versatile and easy-to-make chicken recipe that will welcome fall into your home with open arms then look no further than this recipe. I implore you to try it out; trust me, you won’t regret it!
Ingredient List
- 2 roasting chickens, cut into halves, bone-in and skin-on
- 3-4 garlic cloves, minced
- 1 sprig fresh rosemary or 2 teaspoons dried rosemary
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 2 cups dry white wine
- 2 tablespoons olive oil
- 1 tablespoon butter
- Optional: 1-2 tablespoons of dried herbs such as thyme or oregano
These ingredients will give the roasted chicken a garlicky and aromatic flavor that is enhanced by the white wine sauce. Fresh rosemary adds an earthy and piney essence, while the lemon juice gives a bright burst of acidity. The olive oil and butter combined create a depth of richness that complements the chicken perfectly.
The Recipe How-To
Step-by-Step Instructions for Pan Roasted Chicken with Rosemary, Garlic, and White Wine Recipe
If you’re looking for an easy yet impressive dish to serve for dinner, this pan-roasted chicken with rosemary, garlic, and white wine recipe is the perfect choice. The combination of fresh herbs, dry white wine, and garlic creates a flavorful marinade that takes ordinary roasted chicken to a whole new level. In this section, I’ll guide you through each step of the recipe so that you can create a delicious meal for your family or friends.
Ingredients:
- 2 roasting chickens
- 3-4 sprigs of fresh rosemary or 2 tsp dried rosemary
- 1 sprig of fresh rosemary for garnish
- 3 garlic cloves
- 2 tbsp olive oil
- 1 tbsp butter
- 1 cup white wine
Step 1: Preparing the chicken:
Preheat your oven to 400 F. Rinse and pat dry two roasting chickens, then cut each one into eight pieces (2 breasts, 2 thighs, 2 drumsticks, and 2 wings). Season the chicken pieces with 1 teaspoon salt and freshly ground black pepper to taste.
Step 2: Making the marinade:
In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of melted butter, 3 minced garlic cloves, and leaves from three to four sprigs of fresh rosemary or 2 teaspoons dried rosemary. Brush the marinade liberally over all sides of each piece of chicken.
Step 3: Searing the chicken:
In an ovenproof skillet or cast iron skillet on medium-high heat, add 2 tablespoons olive oil and let it heat up. When hot, add chicken pieces skin side down and sear for 2-3 minutes or until browned. Then, flip the chicken pieces and sear on the other side for another 2-3 minutes.
Step 4: Roasting the chicken:
Once you have seared all of the chicken pieces, pour 1 cup white wine into the skillet to deglaze it. Then, transfer the skillet into the oven and roast for 20-25 minutes or until the internal temperature reaches 165°F.
Step 5: Making the pan sauce:
Once the chicken has finished roasting, remove it from the oven and transfer it to a platter to rest. Place the skillet back on medium heat, add a sprig of fresh rosemary and whisk in 1 tablespoon butter. Cook until reduced and bubbly, stirring occasionally—it should take about three to four minutes. Drizzle over each piece of chicken right before serving.
Now that your dish is complete! It’s time for you to impress your family or dinner guests with your culinary skills. Enjoy your roasted chicken with
Substitutions and Variations
The beauty of cooking is that you can experiment with your recipes and add your own personal touch to them. Here are some suggestions for substitutions and variations you can try with this Pan Roasted Chicken with Rosemary, Garlic, and White Wine Recipe:
– Instead of using roasting chickens, you can use bone-in, skin-on chicken breasts or thighs to give the dish a more succulent and juicy flavor.
– If you don’t have fresh rosemary on hand, you can use dried rosemary instead. However, keep in mind that the flavor won’t be as prominent. For a different herbal taste, you can also swap out the rosemary for thyme or oregano.
– While the recipe calls for dry white wine, you can use other white wines such as Pinot Grigio or Sauvignon Blanc to complement the flavors in the dish.
– If you prefer a less buttery and oily dish, skip the butter altogether and use extra-virgin olive oil instead. Alternatively, you can also substitute butter with ghee, which is a type of clarified butter that has a nuttier flavor and is easier to digest.
– For a creamier version of this dish, add 1/4 cup of heavy cream to the pan sauce after adding the white wine. Let it simmer until it thickens slightly before serving it over the chicken.
– If you want to spice things up, add sliced jalapeños or red pepper flakes to the garlic and rosemary mixture before rubbing it onto the chicken.
Try these substitutions and variations to make this Pan Roasted Chicken recipe your own. The possibilities are endless!
Serving and Pairing
After the pan roasted chicken is out of the oven, keep it covered with aluminum foil for a few minutes before serving. This will help the juices to settle inside the meat, which creates a moist and tender chicken. Once ready, slice the chicken into pieces and serve it hot alongside your favorite side dishes.
For pairing options, consider serving this dish with a dry white wine. Try using the same white wine as you used in this recipe, such as Chardonnay, Sauvignon Blanc or Pinot Grigio. The acidity and fruitiness of these wines will complement the garlic and rosemary flavors in the chicken.
If you prefer beer over wine, try pairing this dish with a light lager or pilsner. The malty and refreshing taste of these beers will cut through the richness of the dish and bring out its herbaceous flavors.
For side dishes, you can’t go wrong with roasted vegetables such as asparagus, green beans or carrots. Alternatively, serve it alongside mashed potatoes or rice for a heartier meal.
Overall, this pan roasted chicken with rosemary, garlic and white wine is a versatile dish that can be paired with various sides and drinks depending on your preferences. It’s perfect for families or dinner parties and is sure to become one of your go-to recipes for comforting autumn meals.
Make-Ahead, Storing and Reheating
If you’re planning to make this pan roasted chicken with rosemary, garlic, and white wine recipe ahead of time, it’s best to prepare the chicken as directed up to Step 5. After the chicken is seared, let it cool before packing it in an airtight container and placing it in the fridge. You can also make the sauce in advance and store it separately in a sealed container.
When you want to reheat the chicken, take it out from the fridge and place it on a baking sheet. Let it sit on the counter for about 10 minutes to get back to room temperature while you preheat your oven to 375°F (190°C). Bake the chicken in the oven for around 15-20 minutes until heated through. You can also reheat it on a stovetop over low heat in a covered pan with some olive oil until heated through.
As for storing leftovers, separate any leftover chicken from the sauce and place them into different storage containers before refrigerating them. The sauce can stay good for up to five days when stored properly in an airtight container.
This dish is perfect for meal prep as well. Simply follow the recipe instructions, portion out single servings of meat, vegetables, and sauce into meal-prep containers along with some cooked rice or pasta. Store in the fridge for up to three days until ready to eat. Just be sure to heat thoroughly before consuming.
Tips for Perfect Results
To ensure that your pan roasted chicken turns out perfectly with the ideal flavors, here are a few tips to keep in mind:
1. Choose an Oven-Proof Pan or Skillet: This will allow you to transfer the chicken from stove top to oven seamlessly without having to worry about using multiple dishes or burning yourself on a hot pan.
2. Use Quality Chicken: The quality of the chicken you use can greatly impact the dish’s taste and texture. Look for fresh roasting chickens at your local market, and if possible, go for bone-in, skin-on options for added flavor.
3. Don’t Overcrowd the Pan: You want to ensure that there is enough room between each piece of chicken so that it cooks evenly and can get crispy on all sides. If you have too many pieces of chicken in the pan together, it can cause them to steam and become flabby instead of crispy.
4. Season Generously: Adding some rosemary, garlic, olive oil, and white wine sauce will enhance the flavors of this recipe. Make sure you season the chicken generously with salt, pepper, and your preferred herbs for maximum taste.
5. Allow Time for Resting: Once your chicken is fully cooked, set it aside for a few minutes to rest at room temperature before slicing into it. This will help lock in those flavorful juices and prevent them from spilling out when cutting.
By following these tips, you can enjoy a deliciously succulent and crispy pan roasted chicken with rosemary garlic white wine sauce that’s sure to impress!
FAQ
As we near the end of this recipe article section, it’s important to address any lingering questions that may arise. Here are some frequently asked questions and their answers to help make your pan roasted chicken with rosemary, garlic, and white wine recipe a success.
What wine goes with rosemary garlic chicken?
When it comes to pairing wine with food, herbs and flavors can make a huge difference. For instance, if you’re enjoying a New Zealand Sauvignon Blanc or a Dry Riesling, adding some rosemary to your dish can elevate the flavor profile of both the wine and the meal. On the other hand, if you’re serving a dish with mushrooms, a medium-bodied red wine can complement the earthiness of the mushrooms perfectly. These simple yet effective pairings can enhance the overall sensory experience and make your meal more enjoyable.
What is a good white wine to roast chicken with?
When it comes to enjoying a delectable white burgundy or a high-quality oaked chardonnay, a perfect pairing would be a classic roast chicken. The simplicity of the preparation of the chicken amplifies the flavor profiles of the wine, making it a match made in heaven. You can also opt to have mushrooms or truffles on the side as it also goes well with the flavors of the wine. Another great option would be dishes that incorporate tarragon or have a creamy sauce. These pairings are guaranteed to elevate the taste experience of this type of wine.
Why put a lemon in a roast chicken?
One of the secrets of this dish is the way the lemon infuses the chicken with flavor. As the heat in the oven increases, the lemon slowly releases its juices, which saturate the various parts of the chicken – including the skin, thighs, wings, and breast.
Bottom Line
In conclusion, this pan-roasted chicken with rosemary, garlic, and white wine recipe is the perfect dish for any occasion. The combination of the aromatic rosemary, the pungent garlic, and the flavorful white wine will leave your taste buds dancing in delight. This recipe is not only easy to follow but also provides a lot of flexibility regarding ingredients and serving options.
So the next time you are looking for a welcoming fall meal or a mesmerizing dinner party centerpiece, look no further than this pan-roasted chicken recipe. Whether you opt for boneless skinless chicken breasts or savory thighs or even a whole chicken, this recipe will turn out delicious every time.
Not only is this dish scrumptious on its own, but it also pairs well with a range of side dishes from roasted vegetables to mashed potatoes to steamed rice. Moreover, it offers diverse pairing possibilities with different kinds of dry white wines that add depth to your meal’s flavor profile.
Furthermore, this recipe is not too complicated to prepare and stress-free for a weeknight dinner option. You can easily make it ahead of time by roasting the chicken partway through and finishing it when you are ready to serve.
In short, If you want to wow your guests without spending hours in the kitchen, or just treat yourself to a hearty meal full of flavors and aromas—the answer is this pan-roasted chicken with rosemary, garlic, and white wine recipe!
Pan Roasted Chicken With Rosemary, Garlic, and White Wine Recipe
Ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 (3 -4 lb) roasting chickens
- 2 -3 garlic cloves, peeled & crushed
- 1 sprig fresh rosemary or 1/2 teaspoon dried rosemary
- salt & pepper
- 1/2 cup dry white wine
Instructions
- Put butter and oil in a saute pan, turn on the heat to medium high. When butter is melted and begins to brown put in chicken skin side down.
- Brown both sides of the chicken and then add the garlic and rosemary.
- Cook until garlic begins to color, add salt, pepper and the wine.
- Let simmer for 30 seconds then lower heat to cook at a slow simmer.
- Partially cover pan.
- Cook until the meat begins to pull away from the bone.
- Transfer chicken to a warm serving platter.
- Remove garlic from the pan.
- Turn heat to high and boil while loosening the cooking residue. Pour pan juices over the chicken and serve.
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