Spring's Parmesan Rosemary Chicken
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Cook time: 
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Serves: 4
  • 2 lbs chicken, trimmed of skin and, and cut into smallish pieces.
  • 1.5 teaspoons salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon minced fresh rosemary (I tend to use a little more)
  • ¼ teaspoon minced fresh garlic
  • 2-3 Tablespoons olive oil
  • 1 cup white wine
  • 2 cups chicken broth (both the wine and the broth can be reduced -- you need at least ½ cup liquid total, but any proportion of white wine and chicken broth is allowed. I use this proportion, which makes ample gravy, upon the advice of Rebecca, and it is just sharp and savory enough, IMO)
  • 2 Tablespoons flour
  • ½ cup grated Parmesan Cheese
  1. Preheat oven to 350.
  2. Combine the salt, pepper, rosemary and garlic in a bowl, and toss chicken to coat.
  3. Heat olive oil in a large heavy skillet. Add chicken and brown, turning frequently, until the chicken is a lovely toasty brown color. Add broth and wine, scrape up any browned bits at bottom of pan, then cover and simmer until chicken is cooked through (about 10 minutes with the piece size I use).
  4. Remove chicken to a baking dish, then add flour to the skillet with the liquid (you might want to add some of the liquid to the flour first to make a slurry, then stir in the slurry to avoid lumps), and pour gravy over chicken.
  5. Sprinkle parmesan over chicken and gravy and bake 10 minutes at 350.
Recipe courtesy of Spring and Rebecca
Recipe by The Domestic Front at http://www.thedomesticfront.com/springs-parmesan-rosemary-chicken/