Chicken Scarpariella

• 3 1/2 lbs chicken pieces, bone-in, skinned
• 1 teaspoon salt
• 1/2 teaspoon pepper
• olive oil, just enough to coat a large skillet
• 5 garlic cloves, pressed
• 1 tablespoon parsley, minced
• 2 teaspoons dried rosemary, crushed
• 1 cup white wine
• 2 cups half-and-half
• 1/2 cup parmesan cheese, grated
• vermicelli, cooked

1. Wash and pat dry the chicken pieces.
2. Srinkle with salt and pepper.
3. Heat oil in a large skillet.
4. Brown the chicken over high heat.
5. Add garlic. Lower the heat.
6. Saute' chicken and garlic for 10 minutes. Turning pieces of chicken once or twice.
7. Remove excess fat from pan.
8. Add parsley, rosemary and wine. Simmer over med-low heat until wine evaporates and chicken is done, about 15 minutes.
9. Remove chicken to a platter.
10. Add the half-and-half to the skillet.
11. Simmer until reduced by half and thickened. Stir often to scrape up pan drippings.
12. Return chicken to skillet and cook until chicken is reheated.
13. Sprinkle with the parmesan cheese.
14. Serve over hot vermicelli.

chicken, salt, pepper, olive oil, garlic, parsley, rosemary, white wine, parmesan cheese, vermicelli

Taken from www.food.com/recipe/chicken-scarpariella-133836 (may not work)