CHICKEN WITH BRAISED GARLIC AND ROSEMARY

Chicken with braised garlic and rosemary image

Number Of Ingredients 6

1 head garlic
6 tablespoons butter
6 Chicken breasts, skin on bone-in (or out)
2 teaspoons Rosemary, fresh or dried
1/3 cup White wine
1 cup Chicken stock

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.