3 1/2 lbs. cut up chicken (legs & thighs)
1/2 tsp. fresh ground black pepper
1/2 - 3/4 c. olive or cooking oil
1 lg. clove garlic, minced or pressed
1 tbsp. minced fresh parsley
Hot cooked spaghetti or noodles
Lemon wedge
1 tsp. salt
2 tsp. dried rosemary
1 c. dry white wine
1 c. whipping cream
1/2 c. grated Parmesan cheese
Mint sprigs

Wash and dry chicken pieces. Add salt and pepper and heat oil in skillet. Brown chicken over high heat. Add garlic, lower heat and saute for 10 minutes; drain off fat. Add parsley, rosemary and wine. Simmer about 15 minutes or until wine evaporates and chicken is done. Put chicken on platter. Add whipping cream to skillet. Boil until reduced by half and thickened, scraping pan drippings. Return chicken to skillet. Cook 3 or 4 minutes more until chicken is reheated. Sprinkle with Parmesan cheese. Serve over spaghetti or noodles and garnish with lemon wedge and mint leaves. Serves 4.