| Marinade: |
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|
| 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 |
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|
|
|
|
- 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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