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Irene's Chicken Rosemarino [Moved from New Orleans board]

dcata25 Sep 18, 2007 05:41 AM

Hi all,

Does anyone happen to have her cookbook with this recipe in it? If so, can you please post it. Much thanks!

  1. m
    mikey Sep 18, 2007 07:44 AM

    I order that entree everytime I go. I would love to get the recipe.

    3 Replies
    1. re: mikey
      dcata25 Sep 18, 2007 08:26 AM

      Me too! : )

      and her Creole cheesecake too!!!!

      1. re: mikey
        j
        JazzyB Sep 18, 2007 12:33 PM

        I don't have her recipe but make a similiar dish. I don't measure but can give you the basics. Heat a large oven proof skillet with 1/4" olive oil. Sprinkle in some crumbled dried rosemary and 1-2 bay. Season chicken with salt, granulated garlic and pepper (I use a combo of black, white and cayenne). Add chicken to hot oil along with the juice of 1-2 lemons, a splash of Lea & Perrins and some smashed whole garlic cloves. Saute till golden , splash in some white wine (optional)then place in 350' oven15 min. Alternatively, you can add the wine stove top prior to browning,, cook the chicken with a lid on till just about done then remove the lid and brown . This eliminates the oven.

        1. re: JazzyB
          j
          JazzyB Sep 19, 2007 11:52 AM

          Forgot to mention, you will have to raise heat to high to boil off excess liquid prior to browning.

      2. i
        iknowwhatitmeans Sep 25, 2007 11:53 AM

        an easy recipe to eyeball:
        olive oil, crushed and whole garlic cloves (no granulated), rosemary - fresh!, chicken base in place of salt, pepper. marinate for no longer than 10 hrs. add white wine before cooking (mixture should come about 1/2 way up cut chick in roasting pan skins side down). 500 strong convection oven brown, flip- add bit more wine, brown, done.

        2 Replies
        1. re: iknowwhatitmeans
          j
          JazzyB Sep 25, 2007 12:41 PM

          Seasoning the dish at each step (granulated, garlic, dried rosemary ) in addtion to the fresh layers the flavors, resulting in depth of flavor. Also, crushed garlic turns into burned bits at 500'.

          1. re: JazzyB
            i
            iknowwhatitmeans Sep 26, 2007 11:55 PM

            my bits are in the liquid - where are your bits? ahhh yes, upon review, i forgot the chix stock.

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