It’s also a quick recipe, which is handy for days when you walk in the door and want to make a supper that is as Easy As Possible. You know those days. For example, we picked the Southern Daughter up at college last week, and spent approximately 12 hours driving from South Carolina to New Jersey following the back of Michael Jordan’s head on the interstate.
So! Mix up some chopped fresh rosemary with a little minced garlic and some olive oil, and rub it all over your chicken. Let it sit while you preheat the oven, and then sear it in a skillet just until it is nice and golden brown. Now pop it in the oven and let it finish cooking while you make the sauce.
In that same skillet, cook up some chopped shallot and some chicken broth, and whisk in some butter at the very end – this will make the sauce just the right amount of silky. When the chicken comes out of the oven, pour a little bit of the sauce on the plate or platter, pop the chicken on top, and pour the rest of the sauce on top. If you want to be all fancy, you can drop a sprig or two of fresh rosemary on top.
Serves: 4 servings
- 2 tablespoons fresh rosemary, chopped, plus extra for garnish
- 2 garlic cloves, chopped
- 4 tablespoons olive oil
- 4 bone-in chicken breast halves, cut in half to make quarters
- 1 shallot, chopped
- ¾ cup chicken broth
- 3 tablespoons cold butter, cut into pieces
- Fresh ground pepper
- Preheat oven to 400.
- Mix together rosemary, garlic and 2 tablespoons olive oil and rub all over chicken breasts.
- Heat remaining 2 tablespoons of oil in a large skillet over medium high heat and sear breasts skin side down until golden, about 5 minutes. Transfer to a baking dish and bake for 20 minutes.
- While chicken is baking, make sauce: add shallots to the same skillet and cook over medium heat until softened, about 2 minutes.
- Add chicken broth and simmer for 3 minutes. Whisk in the cold butter until melted.
- To serve, ladle a little sauce on the plate, place chicken on top, and pour the rest the sauce over. Grind some fresh pepper on top and garnish with fresh rosemary.
Recipe adapted just a little from Bon Appetit