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Braised Chicken with Rosemary

Braised Chicken

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Serves 6 to 8.
By Dennis W. Viau; modified from a magazine recipe.

The idea for this recipe came from a Braised Rabbit recipe seen in a magazine. At $7.99 per pound for rabbit and $1.19 per pound for chicken, rabbit seemed less desirable and chicken is easy to find in most grocery stores. This is an easy dish to prepare and the flavor is excellent.


2 to 2½ pounds (~900g to 1.1kg) chicken pieces, bone in
Salt and pepper for seasoning
½ cup all-purpose flour, divided
4 tablespoons (cooking) olive oil
1 large garlic clove, flattened with a knife
1 large fresh rosemary sprig
1/8 teaspoon dried crushed red pepper
Large pinch of salt
1 cup chicken stock
½ cup dry white wine or vermouth
2 tablespoons butter, room temperature
Water or chicken stock as needed


Set aside 1 tablespoon of flour and place the remaining in a dish. Season chicken pieces with salt and pepper, then dredge lightly in flour.

Heat the oil in a large nonstick skillet over medium-high heat. Brown the chicken pieces, a few at a time so as not to crowd the pan, about 4 minutes on each side. Transfer to a bowl and set aside.

Add the flattened garlic clove, rosemary sprig, red pepper flakes, and pinch of salt. Stir over medium-high heat until the garlic begins to brown, about 1 minute.

Return the chicken to the pan, along with any accumulated juices. Add the cup of chicken stock and the white wine or vermouth and bring to a boil. Lower the heat to medium low and boil to reduce the liquid by half. Meanwhile, heat a cup of stock (or water) in a separate pan until hot. It doesn’t need to be boiling.

Mix 1 tablespoon of flour with the two tablespoons softened butter in a small bowl. Stir this flour mixture into the juices in the skillet. Add about half the liquid that was warming in a separate pan. Cover the pan and simmer over low heat 1 hour, until the chicken is very tender, turning the pieces occasionally and adding more stock or water ¼ cup (60ml) at a time if the pan starts to boil dry. Using a slotted spoon or tongs, remove and discard the garlic and rosemary sprig.

Transfer the chicken to a platter. Season the sauce to taste with salt and pepper, adding more stock or water if needed to make a moderately thick sauce.

The chicken can be served as is, with sauce spooned on top, and vegetables on the side. Or serve over cooked rice or noodles with the sauce spooned on top.