Marcella Hazan’s Pan-Roasted Chicken

published Nov 22, 2021
Marcella Hazan's Pan-Roasted Chicken Recipe

Marcella Hazan's pan-roasted chicken is simplicity at its best. A sprig of rosemary, a few cloves of garlic, a bit of wine, and you've got perfection.

Serves4

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Credit: Nicole Rufus

Marcella Hazan’s simple recipe for pan-roasted chicken is the essence of classic Italian cooking. The ingredient list is short, but the flavors are big. All you need is a sauté pan and you’re on your way to the perfect roasted chicken. This chicken would serve as a wonderful centerpiece for any meal, as it pairs well with just about any side dish you can think of. I’d recommend going with fresh rosemary if you’ve got some on hand because it really boosts the flavor of the dish.

Marcella Hazan's Pan-Roasted Chicken Recipe

Marcella Hazan's pan-roasted chicken is simplicity at its best. A sprig of rosemary, a few cloves of garlic, a bit of wine, and you've got perfection.

Serves 4

Nutritional Info

Ingredients

  • 1 tablespoon

    butter

  • 2 tablespoons

    vegetable oil

  • 3 1/2 pound

    chicken, cut into 4 pieces

  • 2 to 3 cloves

    garlic, peeled

  • 1 sprig

    fresh rosemary broken in two OR 1/2 teaspoon dried rosemary leaves

  • Salt

  • Black pepper, ground fresh from the mill

  • 1/2 cup

    dry white wine

Instructions

  1. Put the butter and oil in a sauté pan, turn on the heat to medium high, and when the butter foam begins to subside, put in the chicken quarters, skin side down.

  2. Brown the chicken well on both sides, then add the garlic and rosemary. Cook the garlic until it becomes colored a pale gold, and add salt, pepper, and the wine. Let the wine simmer briskly for about 30 seconds, then adjust heat to cook at a slow simmer, and put a lid on the pan, setting it slightly ajar. Cook until the bird’s thigh feels very tender when prodded with a fork, and the meat comes easily off the bone, calculating between 20 and 25 minutes per pound. If while the chicken is cooking, you find the liquid in the pan has become insufficient, replenish it with 1 or 2 tablespoons water as needed.

  3. When done, transfer the chicken to a warm serving platter, using a slotted spoon or spatula. Remove the garlic from the pan. Tip the pan, spooning off all but a little of the fat. Turn the heat up to high, and boil the water away while loosening cooking residues from the bottom and sides with a wooden spoon. Pour the pan juices over the chicken and serve at once.

Recipe Notes

Excerpted from Essentials of Classic Italian Cooking by Marcella Hazan. Copyright © 1992 by Marcella Hazan. Excerpted by permission of Knopf. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.