*  Exported from  MasterCook II  *

                             Chicken Rosemary

Recipe By     : With a Jug of Wine, Vol. 1, 1949 by Morrison Wood
Serving Size  : 4    Preparation Time :1:00
Categories    : Ethnic - Italian                 Main Dishes
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  Kilograms     Chicken Legs and Thighs (with bone) -- (2.4 pounds)
   4      Tablespoons   Olive Oil
   2      Cloves        Garlic
   1      Teaspoon      Rosemary
     3/4  Cup           Dry Marsala (Florio Brand) -- (originally 1/2 cup)

1)  Wash the chicken legs and thighs in cold water and dry well with kitchen paper.

2)  Rub the dried chicken pieces with salt and freshly ground pepper to taste.

3)  Put the olive oil into a large skillet and crush the cloves of garlic into the oil.

4)  Heat the oil and then add the chicken pieces.  Brown them on both sides (this takes about 15 minutes).

5)  Sprinkle the chicken pieces with the crushed rosemary and slowly add the dry Marsala.

6)  Cover and simmer over a low flame for about 30 minutes.

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Serving Ideas : With buttered pasta, steamed broccoli and dry white wine.

NOTES : It also is nice with Ratatouille (see Recipe) and unbuttered pasta with the marsala sauce ladled over it.