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This page was last modified: November 28, 2011
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40g (1 ½ oz) butter
1 tablespoon extra-virgin olive oil
2-3 garlic cloves, cut in half
2-3 springs of fresh rosemary
175 ml (6 fl oz) dry white wine
salt and pepper
When the mixture sizzles, put in the chicken and cook over a medium heat, turning the pieces, until they are colored all over.
Sprinkle the chicken with salt and pepper.
Add the wine.
Wait for the mixture to come to a gentle boil, set temperature on very low, cover pot, let simmer for 40 minutes.
I buy the smallest package available (also the cheapest) and have 1 chicken thigh for six meals
I usually buy the $2 Charles Shaw chardonnay at Trader Joe's
You can experiment with using less butter.
I usually let the chicken pieces cook for 2 minutes on each side before adding the salt, pepper, and wine.