Recipe: Chicken with Rosemary and Lemon

Chicken with Rosemary and Lemon
ITALIAN
Serves 3 to 4

Chicken thighs, 8, or 3 pound chicken cut in 8 pieces
Dry white wine, 1/3 cup
Rosemary, 1 fresh sprig, or 1 teaspoon dried
Garlic, 3 cloves, peeled, not chopped
Salt and pepper
10-inch saut pan, or skillet, with cover
Lemon juice, fresh, 2 tablespoons (from a 4-ounce lemon)
Zest (peel) of 1 lemon, cut in thin strips

Rinse chicken pieces in cold water. Unless browning, there is no need to pat dry. Place chicken pieces in unoiled pan in one or two layers, as necessary. Add rosemary. Cut garlic in two for ease of peeling. Peel, but do not chop, and add to the pan. Sprinkle pieces with salt and pepper. Add white wine. Bring rapidly to simmer. Cover and simmer gently but steadily. Turn chicken every 10 to 15 minutes or so. Check liquid, and add water if pan should appear to be running dry. Chicken is done when it drains yellow juices on a white plate with no trace of rose. De-oil the juices. There should be a small amount of tasty sauce remaining. Skin chicken now or just before serving. Chicken may rest in the pan with its juices until ready to serve. 10 minutes before serving, if chicken has cooled, cover and simmer gently a few minutes to reheat. Lift the cooked chicken onto a serving platter. Add lemon juice and lemon zest to the pan. (Earlier addition of zest will result in drying out.) Raise heat to medium. Scrape loose bits and pieces left from the cooking, and cook 2 minutes. Pour pan juices over the chicken and serve.