Braised Chicken With Onions And Herbs
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
40
Spice
48
Sweetness
51
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Butter (1/4 stick)1.5 cups
Onion (chopped)2.5 tsps
Rosemary (chopped fresh)1 cup
White Wine (dry)Directions:
1
Sprinkle chicken with salt and pepper
2
Melt butter in large skillet over medium-high heat
3
Add chicken to skillet; sauté until brown, about 3 minutes per side
4
Using tongs, transfer chicken to plate
5
Add onion, bay leaves and rosemary to skillet
6
Reduce heat to medium; sauté until onion is tender, about 6 minutes
7
Boil until mixture thickens slightly, stirring occasionally, about 8 minutes
8
Return chicken to skillet; spoon sauce over
9
Cover skillet and simmer until chicken is cooked through, about 5 minutes
10
Season to taste with salt and pepper and serve
11
Sprinkle chicken with salt and pepper
12
Melt butter in large skillet over medium-high heat
13
Add chicken to skillet; sauté until brown, about 3 minutes per side
14
Using tongs, transfer chicken to plate
15
Add onion, bay leaves and rosemary to skillet
16
Reduce heat to medium; sauté until onion is tender, about 6 minutes
17
Add broth and wine
18
Boil until mixture thickens slightly, stirring occasionally, about 8 minutes
19
Return chicken to skillet; spoon sauce over
20
Cover skillet and simmer until chicken is cooked through, about 5 minutes
21
Season to taste with salt and pepper and serve
22
Add broth and wine