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……)

photo 1

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 with white wine and garlic sauce

Rosemary Chicken in White Wine Sauce
Though it takes a little time, this tasty main dish can be dressed up or down as you choose.
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  1. chicken drumsticks (or a full chicken in pieces)
  2. 2 cloves garlic
  3. 1/2 C white wine for cooking
  4. 2 sprigs fresh rosemary
  5. EVOO
  6. sea salt, to taste
  1. 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
  2. Peel the two garlic cloves and and thrown them in
  3. Turn on your burner to medium heat and cook until the garlic is fragrant, do NOT burn the garlic (speaking from experience here people!)
  4. Add the chicken and rosemary and cover (you don't have to cover, but I do because the oil will splatter)
  5. You need to "burn" the chicken a bit, so the skin should be very crispy on both sides
  6. Turn the heat down to a bit higher than low and add the white wine
  7. Add sea salt to taste
  8. Simmer until the sauce reaches your desired consistency, I like mine to be a bit thicker
  9. Serve with a salad or a vegetable side dish, and don't forget crusty bread, you'll want to sop all the gravy up!
Spoiled Expat