Rosemary & Mushroom Fried Chicken

My kids love fried chicken and this version satisfies even the most discerning of tastes! I boil the chicken legs first in salted water, that way I don't have to fry them for a long cooking time in oil. They are very moist with this preparation and are always cooked through to the bone! We use whatever ingredients we have on hand for a tastey drumstick treat and always make a big batch for next day breakfast and lunch leftovers. Yes you heard me correctly.. I love dinner for breakfast and my mom still recalls me eating cold breaded veal cutlets straight from the fridge! :) For this preparation I sauteed minced garlic, parsley, rosemary and shallots together, then tossed in slices of crimini mushrooms and a few olives I had on hand. When saute time was complete I drizzled a few splashes of a white wine.. not a lot, just enough for some added flavor dimension.

2 Pkgs. Chicken Legs
Large Pot of Water
Kosher Salt
Olive Oil
2 Cloves Minced Garlic
1 Tbs. Minced Shallots
1 Large Sprig Fresh Rosemary Chopped
1/2 Cup Fresh Chopped Parsley
7 Crimini Mushrooms Sliced
1/2 Cup pitted Kalamata Olives (optional)
Fresh Cracked Black Pepper to taste
Dash of Cayenne Pepper
Kosher Salt to taste
Sauvignon Blanc

Clean and prepare your chicken ahead of time. Fill stock pot with enough water to just cover chicken. Add around 1 - 2 tablespoons of salt. Taste your water to make sure it's seasoned correctly! You can replace salt with bouillon if you would like more flavor. Boil chicken until cooked through. Drain water from pot and keep chicken warm.

Meanwhile, mince your garlic and shallots. Finely chop parsley and rosemary. Slice crimini mushrooms. If you decide to add olives slice or leave them whole, it really makes little difference. In small sauce pan with a little bit of olive oil saute garlic and shallots, add chopped parsley and rosemary, crimini mushrooms and olives. When ingredients are at a wilted stage drizzle a few tablespoons of white wine. Cook for two minutes, take off heat and set aside.

Heat a large skillet. Add around 2 tablespoons of olive oil. Place chicken in pan and season with freshly ground black pepper and cayenne pepper. There should be enough flavor from boiling the chicken in the seasoned water, so salt probably won't be needed. Shake some paprika on chicken for color.. browning with paprika makes for beautiful color! Toss a sprig of rosemary on top of chicken during cooking process. Cook till a golden crust is obtained all over the chicken. This step is quick and really for the beautiful crust you get on the chicken.. the chicken should already be cooked through.
When browning is almost complete remove rosemary sprig and add the saute ingredients. Cook and toss long
enough to coat chicken well with the ingredients. The smell of mushrooms and fresh rosemary is outrageous! Simple..yes? :) Buon Appetito,


Megan said...

You have beautiful legs there girl. :) My husband is more of a breast man but I think this recipe could convert him.

Megan said...

Teehee, I just had to add,
A comforting meal indeed! ;)

Celine's Cuisine said...

It looks beautiful, yummy and I do not know how possible but it look light and not greasy at all.
Perfect for an Autumn Sunday lunch!
Thanks for sharing this recipe I may try it soon!
A bientot

Vera said...

Laurie, the dish looks amazing! It makes me reconsider my cottage cheese for breakfast :)

Lori Lynn said...

Good idea on the chicken leg preparation Laurie!

I'm like you, I like dinner for breakfast, it's mostly because I'm a savory gal, so many break items are too sweet for my taste. I had leftover meat soup for breakfast today! haha

Proud Italian Cook said...

What a great technique Laurie! I can always count on you for making me try new things, you always have clever ideas here!Your chicken does not look greasy at all! Hope you're enjoying your weekend!

glamah16 said...

Good tip about boiling first to reduce fry time!