Can I tell you a secret?
I’m not a huge fan of chicken. I eat it often enough, but when I do, it’s covered in sauces, or I add something to it just to give it a little taste. I’m not sure precisely why I don’t like the taste, but there’s just something about it that rubs me the wrong way <insert Arrested Development video clip here of Gob at Michael’s “imposition” from Season 1>.
My daughter, on the other hand, loves chicken. She eats 3-4 drumsticks at a sitting and goes back for seconds using her little face and occasionally bread, to mop up the gravy.
The gravy is that good. It’s lick-off-the-serving-spoon, your-face, your-parents-face-when-they-least-expect-it, and your-own-plate, salty, winey, rosemary-ey rich goodness.
When you prepare chicken this way you end up with tender chicken in a delectable gravy fit to be served in any restaurant, or on your own dinner table. I served ours with a big salad and a potatoes and eggplant hash that Alessio made (and says it’s “no secret” but then proceeds to make it only when I’m out of the house or behind the closed-door of the kitchen when I am…hmmmm…if I can wrestle the recipe away from him I will definitely share it, because everyone should try these potatoes, and I don’t have room for you all in my house…sooo……)
A few tips:
1. Have a splatter screen handy. When you start frying the chicken it WILL get everywhere. I had spatters of hot olive oil in my coffee this morning, but I drank it anyways.
2. If you don’t have a splatter screen, use a large pot lid, or a big piece of aluminum foil.
3. Garlic can be in camicia or peeled. It’s up to you.
4. Don’t forget to have nice, fresh, crusty-on-the-outside-and-oh-so-soft on the inside. I did that today and nearly had a civil revolt on my hands.
5. Lastly, if you do make this and you do enjoy it – would you let me know? I’d love to hear what you think or if there are any other tips or steps I could list to help out.
- chicken drumsticks (or a full chicken in pieces)
- 2 cloves garlic
- 1/2 C white wine for cooking
- 2 sprigs fresh rosemary
- sea salt, to taste
- Take a medium saucepan (or one large enough to give space to all of the chicken in the pan) and cover the bottom with EVOO
- Peel the two garlic cloves and and thrown them in
- Turn on your burner to medium heat and cook until the garlic is fragrant, do NOT burn the garlic (speaking from experience here people!)
- Add the chicken and rosemary and cover (you don't have to cover, but I do because the oil will splatter)
- You need to "burn" the chicken a bit, so the skin should be very crispy on both sides
- Turn the heat down to a bit higher than low and add the white wine
- Add sea salt to taste
- Simmer until the sauce reaches your desired consistency, I like mine to be a bit thicker
- Serve with a salad or a vegetable side dish, and don't forget crusty bread, you'll want to sop all the gravy up!