Rosemary Chicken Recipe from Toots Lagoon Restaurant in Carmel California


Recipes from Our Restaurant Chefs

Marinade:
1 chicken, halved & cleaned		1 tsp. salt
1/2 cup rice vinegar		1/2 tsp. black pepper
1/4 cup olive oil		4 sprigs rosemary, chopped
2 T ea. shallots & garlic, chopped
Sauce:
1/2 cup white wine		1/2 tsp. salt
1/2 cup chicken stock		1/4 tsp. black pepper
1 cup heavy cream

Rinse chicken in cold water. Mix remaining marinade ingredients in bowl. Submerge chicken in marinade and refrigerate for 24 hours. Remove chicken, but do not rinse. Place chicken in roasting pan, skin-side up. Cook in preheated 375 degree oven for 30 mins. or until skin is brown and crispy. For sauce, reduce white wine by half in a sauce pan. Add stock; reduce by half again. Add cream and simmer until liquid evenly coats the back of a spoon. Reduce by half and add salt & pepper. Serve chicken on bed of rice, drizzled with sauce.