Preparation:
Brush the chickens lightly with oil. Sprinkle with rosemary and season with salt and hot pepper flakes to taste. Pat the seasonings on both sides of the chicken halves. Place, skin side down, in an oiled broiler pan and broil 12 to 15 minutes, basting once or twice with a little oil. Turn skin side up and broil another 10 minutes, basting once or twice.
When the chickens are browned and cooked through, remove them to a heated platter. Move the broiler pan to the top of the stove and pour in the wine. Stir quickly to deglaze the pan, stir in the butter, and as soon as it has melted, stir in the parsley. Pour the sauce over the chicken and serve immediately. |
