Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400 degrees F. | 2. Mix together the flour and oregano, and season with salt and pepper. | 3. Rinse and dry the chicken pieces, and then dredge them lightly in the seaoned flour mixture. | 4. In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat; be careful not to burn the oil by using too hot of a heat. | 5. Once all of the pieces are well browned, remove them to a plate. | 6. Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom; add the onion and cook until soft, and then add the garlic. | 7. As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat. | 8. Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce. | 9. Return the chicken pieces to the skillet, and spoon the sauce over top; bake the chicken until done, about 20 minutes. | 10. Remove the chicken to a warmed platter, and bring the remaining sauce to a boil; add the lemon juice and season with salt and pepper to taste. | 11. Mix the tablespoon of flour with 1 tablespoon of softened butter; add the remaining butter to the sauce in the skillet, and mix well. | 12. Remove the rosemary pieces from the sauce; if the sauce is thin, stir in a little of the flour and butter mixture, whisking continuously to prevent lumps; once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	1			965.6022	0.408	77.4748	70.0855
purpose flour	1	cup		-	-	-	-
salt pepper				-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
garlic clove	3		Peeled Sliced	-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
rosemary	1	sprig		-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
white wine	1/2	cup		-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
butter	3	tablespoons	unsalted softened	305.442	0.0256	0.3621	34.5529
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.