• 1 Tablespoon butter
• 1 Tablespoon olive oil
• 4 chicken thighs (skin and bone on)
• 1 double boneless w/ skin chicken breast
• 4 garlic cloves
• 1/2 teaspoon dried rosemary
• 1/4 cup dry white wine
• 1/4 cup chicken broth

Season chicken w/ salt and pepper. In a large frying pan, heat oil and butter over medium heat. Add garlic cloves and cook 2 min, without browning. Add chicken and cook, turning, until lightly browned, about 10 min.

Sprinkle with rosemary; add wine and chicken broth. Cover and cook over low heat, turning once, 30 minutes, until tender.