Season chicken with garlic, salt and pepper. Cover and refrigerate for 3 hours.
Heat oil in a saucepan and sauté onion and garlic until onion is transparent; add chicken and cook until all sides are golden brown.
Add Worcestershire Sauce, rosemary, wine and water, cover and simmer over low heat for 15 minutes or until chicken is tender.
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.
Serving Size 237g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat36g (55%)
Saturated Fat 4.5g (23%)
Trans Fat 0.5g
Total Carbohydrate7g (2%)
Dietary Fiber 1g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Nancy - Thunder Bay, MN
1/6/2009 6:58:44 PM
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.