Instructions: Season the chicker with salt and pepper.

Heat the oil butter rosemary and garlic in a large pan.

Add the chicken and fry for 10 to 12 minutes until golden turning once.

Add the wine or stock and bring to just below boiling point.

Simmer uncovered for 20 to 30 minutes until tender.

Transfer the chicken to a warmed serving dish and keep hot.

Remove the rosemary and garlic and spoon off the surplus fat from the pan.

Add 2 to 4 tablespoons water to the pan juices and bring to the boil stirring to incorporate the sediment.

Pour over the chicken to serve

serves 4

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