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One 3-3 1/2 Lb. Chicken, cut
into 8 pieces
Salt and Watkins Pepper
3 Tbsp. Watkins Original Grapeseed Oil
1/2 teas. Watkins Liquid Garlic
1/2 teas. Watkins Garlic Flakes
1/2 teas. Watkins Rosemary
1/2 teas. Watkins Oregano
1/2 Cup Dry White Wine
1/2 teas. Watkins Inferno Hot Pepper Sauce
1/2 teas. Worcestershire sauce
Pat the chicken dry and sprinkle with salt and pepper. In a large skillet, heat the oil over medium heat. Add the chicken and cook over medium high heat, turning once or twice, for about 6 minutes, or until browned on both sides. Reduce the heat to low and cook, covered, for about 25 minutes, or until the chicken juices run clear when a thigh is pierced. Remove with a slotted spoon to a plate. Add the liquid garlic, garlic flakes, rosemary, and oregano to the skillet and cook over medium low heat, stirring frequently, for about 2 minutes. Add the wine and bring to a boil over high heat, stirring to scrape up any browned bits from the bottom of the pan. Gently boil the sauce for 2-3 minutes, or until it has thickened slightly. Stir in the hot pepper sauce and Worcestershire sauce. Return the chicken to the skillet and cook over low heat to warm through. Serve the chicken with the sauce spooned over it. Serves 5 to 6
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© Copyright 1999 The Rising Stars Team
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