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| | Braised Rosemary Chicken
one 3 pound chicken, cut into serving pieces
1 teaspoon of salt
2 tablespoons of butter
1/2 cup of hot chicken broth
1 sprig of fresh rosemary or 1/4 teaspoon of dried rosemary
1 small cooking apple
1 small potato
1/2 cup of dry white wine
freshly ground black pepper
Rub the chicken pieces well with salt. Set giblets aside. Melt the butter in heavy bottomed pot and brown chicken on all sides. Add broth, rosemary, and chicken heart and gizzard. Cover and simmer for 30 minutes. While chicken is cooking, chop liver. Peel apple and potato, wash potato, then grate with apple. Add grated apple and potato, liver and white wine to chicken, adding more broth if necessary. Continue to cook chicken, covered, for 10 minutes. Season to taste with salt and pepper and serve. Serves 4 |
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