1. Season chicken with garlic, salt and pepper. Cover and refrigerate for 3 hours.
2. Heat oil in a saucepan and sauté onion and garlic until onion is transparent; add chicken and cook until all sides are golden brown.
3. Add Worcestershire Sauce, rosemary, wine and water, cover and simmer over low heat for 15 minutes or until chicken is tender.
4. If the sauce is not thick enough, dissolve cornstarch in water and add to the sauce. Simmer over medium heat and stir frequently until sauce thickens.

This recipe is also available on our Hispanic website, Pollo al Romero.

Rosemary Chicken

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Rosemary Chicken
By Nancy | January 6, 2009, 6:58 pm | Thunder Bay, MN

I am not a cook, and I have never cooked using wine before. I have always stuck my nose up at the idea of having it in my food. However, I just happend to have everything available for this recipe today. To my surprise and despite my aprehension, this recipe turned out to be a huge success with the family, I served it with golden roast potatos and sugar glazed carots. Would definately try this again.