CHICKEN WITH BRAISED GARLIC AND ROSEMARY
Steps:
- Separate garlic cloves and drop into pot of boiling water. Simmer for 2 to 3 minutes.
- Drain well, slip off skins and set aside.
- Preheat oven to 425F or 218C. Melt butter in shallow roasting pan, large enough to accommodate chicken in single layer.
- Roll chicken in butter and arrange in pan skin side down. Sprinkle with salt and pepper and rosemary. Roast 15 minutes and then turn over.
- Scatter with garlic cloves, baste with butter and continue roasting for another 20 minutes or until golden.
- Transfer chicken to platter. Pour off excess fat, add wine and bring to boil
- Add some of reserved garlic and stir until most wine has evaporated. Add chicken stock and lemon juice and boil rapidly until sauce thickens slightly. Season and serve with chicken.
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