- * 1 teaspoon dried rosemary, crumbled
- * 1/3 cup dry white wine
- * 3 to 4 pounds chicken pieces
- * salt and pepper
- * 1 tablespoon butter
- * 1 tablespoon olive oil or vegetable oil
- * 8 ounces mushrooms
Mix rosemary with white wine; cover and refrigerate for several hours. Lightly season chicken with salt and pepper. Brown chicken over medium low heat in hot butter and oil. Add wine mixture. cover and simmer for 45 minutes, or until chicken is tender.
Add mushrooms the last 10 minutes. Serve chicken with the rosemary sauce.