My first recipe back after three weeks in France. Lucky me, I get an easy one that turned out great.
Pretty simple. Ingredients, sans black pepper, shown below - some wine, butter, vegetable oil, salt, garlic, rosemary, a lemon and a 3-4 pound chicken. I had to cut the chicken into 8 pieces. Marcella says to cook the chicken in a sauté pan large enough so that the pieces don't touch. Well she must have a huge sauté pan. I had to use both of mine. Total cooking time is well under an hour - and most of that time the breasts are sitting off to one side.
The final result. Great taste and the meat is falling off the bones.
What I liked about this recipe:
Everything. And enough left-overs for a couple of lunches. I'm not used to cooking a whole chicken. This recipe makes a lot of sense and likely more economical than just buying & cooking parts.
What I didn't like about this recipe:
Nothing. Pretty easy. The most difficult part is cutting the chicken into 8 pieces and any time I get to use a big knife is fine with me.
Would I make it again?