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Rosemary Chicken
(serves 2)
from The Fabulous Toots Lagoon in Carmel, California
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.

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