by Diana Rattray
This easy chicken can be made with a cut-up whole chicken or all chicken breasts, thighs, or legs. The flavor comes from fresh rosemary sprigs, garlic, onion, and some wine and stock. It’s a fuss-free rustic dish, braised in the oven.
Serve the chicken with mashed potatoes, or serve it with mashed or riced cauliflower for a low-carb or keto dish. The chicken takes about an hour to fix and braise, so it’s an excellent choice for any night of the week.
PrintBraised Rosemary Chicken
Sprigs of fresh rosemary and garlic flavor this easy low-carb braised chicken. Use chicken breasts, whole legs, thighs, or a cut-up chicken.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Chicken
- Method: Braise
Ingredients
Scale
- 3 pounds chicken pieces, bone in
- 1/2 teaspoon salt (or to taste)
- freshly ground black pepper
- 3 tablespoons butter (divided)
- 1 large onion (quartered and sliced)
- 4 cloves garlic (crushed)
- 1 cup dry white wine
- 1 cup chicken broth
- 3 sprigs rosemary
Instructions
- Heat the oven to 375 F.
- Melt 2 tablespoons of the butter in a large Dutch oven or deep heavy skillet over medium heat. Add the chicken pieces and sprinkle with kosher salt and pepper. Brown the chicken, turning to brown both sides. Remove the browned pieces to a plate and set aside.
- Melt the remaining butter in the pan and add the sliced onions. Cook the onions for about 3 to 4 minutes, or until softened, stirring frequently. Add the garlic and cook, stirring, for 1 minute longer. Add the chicken pieces back to the pot and spoon some of the onion mixture over them.
- Add the wine and chicken broth and tuck the rosemary around the chicken pieces. Bring to a simmer.
- Cover, transfer to the oven, and bake for 25 minutes. Remove the cover and continue cooking for 10 to 15 minutes, or until the chicken registers at least 165 F on an instant-read thermometer inserted into the meat (not touching bone).
