Chicken with Rosemary Sauce

Chicken with Rosemary Sauce

Metric Ingredient Imperial 1 medium onion, chopped 1 1 medium carrot, chopped 1 15 ml olive oil 1 tbsp 1.8 kg chicken, cut into 8 serving pieces 4 lb 6 fresh rosemary sprigs 6 2 garlic cloves, chopped 2

Heat oil in 12 inch (30.5 cm) ovenproof skillet over medium-high heat.  Season chicken with salt and pepper.  In batches, without crowding, add chicken to skillet, skin side down.  Cook for 3 minutes or until lightly brown.  Turn and brown the other side, 3 minutes more.  Transfer chicken to platter.  Pour off all but 1 tablespoon (15 ml) fat.  Return to stove, add onions and carrots to skillet, reduce heat to medium.  Cook for 3 minutes, stirring often, or until vegetables soften.  Add rosemary and garlic and stirring often, cook for 1 minute.  Add 1 cup (250 ml) water and scrape up browned bits on bottom of pan.  Return chicken to skillet, skin side up. Place skillet in oven and bake in preheated 425 F (220 C) oven for 35 minutes or until chicken is golden brown and is cooked through.  Transfer chicken to platter and wrap with tin foil to keep warm.  If all liquid in skillet has evaporated, add 1/2 cup (125 ml) water.  Swish rosemary in liquid to release leaves.  Discard stems.  Let liquid stand 3 minutes.  Pour sauce over chicken and serve. Servings: 4

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