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Enjoy your favorite recipe with wines selected by Jacques Franey, Pierre's son. Contact Domaine Franey.

Chicken Sauté with Rosemary

Also called Poulet Sauté au Romarin, this is a basic chicken sauté recipe with the addition of rosemary but a variety of herbs or spices can be substituted such as thyme, tarragon or cumin. A red wine can replace the white wine or canned or cut-up tomatoes can be used instead of chicken broth. Buttered noodles go well with this dish.


1 3-pound chicken, cut into serving pieces
Salt and freshly ground pepper to taste
3 tablespoons butter
1 teaspoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped shallots
2 tablespoons dry white wine
½ cup chicken broth


1. Sprinkle the chicken pieces with salt and pepper.

2. Heat 2 tablespoons of the butter in one or two heavy skillets and, when it is melted, add the chicken pieces, skin side down. Cook 15 minutes or until golden brown on one side.

3. Turn the pieces and add the chopped rosemary. Cook 10 to 15 minutes longer, turning the pieces occasionally.

4. Remove the chicken pieces and arrange them neatly on a warm serving dish, piling them up as necessary. Keep warm.

5. Pour off the fat from the skillet and add the shallots. Cook, stirring briefly, and add the wine. Cook until reduced by half.

6. Add the chicken broth and simmer, stirring to blend well, about 1 minute. Continue to cook and when the sauce is reduced to about ½ cup, swirl in the remaining tablespoon of butter. Pour the sauce over the chicken and serve immediately.


4 servings