Pan-roasted chicken with rosemary, garlic, and white wine from Essentials of Classic Italian Cooking (page 329) by Marcella Hazan

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Notes about this recipe

  • nicco_5akp7q on May 26, 2026

    Quite easy. I used some chicken stock instead of water to keep the pan moist but I found I didn’t really need it. In terms of cooking it, it’s about as easy as it gets. One pan, few ingredients. You spend quite a bit of time leaving it on the stove to cook. I was left with a lack of sauce though. Its not really a sauce-forward dish, but if you want some it’s easily fixable if you have chicken stock or cream on hand One crucial change! Dry brine for at least a few hours before. I did just on a whim even though it doesn’t call for it, I think it’d be a bit undersalted.

  • JLDuck on June 20, 2017

    Keep the wine bottle handy and add when becoming dry. One of my stand by dishes.

  • Delys77 on October 31, 2013

    Pg. 329 I have mixed feelings about this dish. Overall it was pretty good but I think it needs tweaking. I used 7 thighs and the timing worked out to about 17 minutes of cooking after the browning step. The challenge was that the wine boiled off and all I was left with for sauce was fat with a few bits of fonds in it. I would suggest increasing both the rosemary and the garlic and then mashing one of the cloves of garlic into the sauce at the end. I would also remove most of the fat as suggested but add in another 1/2 cup of wine at the end to properly deglaze the pan and make a regular pan sauce. With these modifications I think the dish would be better.

  • kmattingly on October 30, 2012

    I used Marylands for this and the meat was so tender it melted in your mouth

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