Ingredients
4chicken legs with thighs
¼tspsea salt
¼tspfreshly ground pepper
2tbspolive oil
2clovegarlic
3shallots
1thin skinned lemon
2tbspfresh rosemary
½cupdry white wine
½cupchicken stock
Preparation
With a sharp knife, separate chicken drumsticks from thighs, removing any loose pieces of fat. Pat chicken dry with paper towels and season with salt and pepper.
In a 12-inch skillet, heat 1 tablespoon olive oil. In two batches, sauté chicken until golden brown on all sides. Set finished pieces aside on a plate.
Pour off fat from skillet. Add remaining 1 tablespoon olive oil, then sauté garlic, shallots, lemon slices and rosemary over moderate heat until soft, which will take about 4 minutes (lemon should brown slightly around edges).
Add wine and stock and bring to a boil, scraping up brown bits from bottom of skillet. Add cooked chicken with juices accumulated on plate.
Cover, reduce heat and cook 20 to 25 minutes, stirring occasionally, until juices run clear when chicken is pierced with a fork. If sauce gets too thick, add a little chicken stock or water. Adjust seasoning and serve sprinkled with remaining rosemary.
