1 (2 1/2 lb.) chicken, cut into serving pieces
Salt and pepper, to taste
3 tbsp. butter
1 tsp. fresh rosemary
1 tbsp. chopped shallots
2 tbsp. dry white wine
1/2 c. chicken broth

Sprinkle the chicken pieces with salt and pepper. Heat 2 tablespoons butter in 1-2 heavy skillets, and when it is melted, add the chicken pieces, skin side down. Cook 15 minutes or until golden brown on one side. Turn the pieces and add the rosemary. Cook 10-15 minutes longer, turning the pieces occasionally.

Remove the chicken and arrange them neatly on a serving dish, piling them up as necessary. Keep warm. Pour off the fat from the skillet and add the shallots. Cook, stirring briefly, and add the wine. Cook until reduce by half.

Add the chicken broth and simmer, stirring to blend well, about 1 minute. Continue to cook and when the sauce is reduce to about 1/2 cup, swirl in the remaining tablespoon butter. Pour the sauce over the chicken and serve immediately. 6-8 servings.