Chicken Grebennikoff


1 frying chicken, cut up 4 cloves garlic, minced
2/3 c. flour 1 1/2 tsp. fresh rosemary, minced (or 3/4 tsp. dried)
salt & pepper 1 tsp. Italian seasoning
1/4 c. olive oil Fresh parsley for garnish, chopped
1 c. red wine or dry white wine  




Heat olive oil in a large fry pan over medium high heat. Dredge chicken in flour, salt and pepper. Brown well on all sides. Drain excess oil, then add wine, garlic and herbs. Reduce heat to a simmer, cover and cook 30 minutes. Turn chicken pieces over, cover again and continue cooking another 30 minutes or until chicken is very tender. Serve with polenta or pasta. Serves 4.


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