Recipe: Pan-fried chicken with rosemary

Pan-fried chicken

It is always economical to buy a whole chicken.  You can also ask your butcher to chop it up for you.  This is a lovely dish, with a fried effect but in reality there is very little oil, just two tablespoons of olive oil.   


  • 1 large chicken
  • 100ml white wine
  • 1/4 teaspoon stevia
  • 2 tablespoons olive oil
  • a  rosemary sprig 
  • 5 garlic cloves, peeled and grounded
  • Salt and freshly ground pepper


  1. Chop the chicken into 6 pieces or ask your butcher to prepare it for you. 
  2. Heat the olive oil in a heavy frying pan and add the garlic on very moderate heat. 
  3. Once browned, add the chicken pieces and fry for 5 minutes each side, until golden. 
  4. Add the rosemary and season. 
  5. Add the wine, turn down the heat and cover.  Simmer for 20 minutes gently until the chicken is fully cooked, turning after 10 minutes.  The wine should reduce. 
  6. During the last 5 minutes of cooking, add the stevia as this gives is a very rounded flavour.  
  7. Turn off the heat and leave it covered for 5 minutes to rest before serving.  Serve with boiled potatoes or crispy roasted potatoes lightly tossed in couscous.

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