Mosca's Restaurant

Chicken A La Grande

Yield 2-4 servings
2 ratings

In 1999, Mosca’s was chosen as winner of the prestigious James Beard Award in the America’s Regional Classics category.


3 pound chicken, cut into eighths
¾ cup olive oil
1 tablespoon salt
1 tablespoon freshly ground black pepper
6-10 cloves unpeeled garlic, pounded
1 tablespoon dried rosemary
1 tablespoon dried oregano
½ cup dry white wine


Place the chicken pieces in a large skillet. Pour the olive oil over the chicken, making certain the pieces are well coated. Season chicken with salt and pepper, making certain the seasoning is evenly spread. Turn the burner on medium high. Brown the chicken on all sides, turning as needed. This should take about 25 minutes. Add the garlic, rosemary and oregano, making certain to distribute them evenly on chicken. Remove the skillet from the stove. Pour the white wine over the chicken. Reduce the heat to low medium. Simmer uncovered until the wine is reduced by half, about 10 to 15 minutes.
Serve chicken hot with pan juices.

Ingredients used in this recipe