ROSEMARY CHICKEN

BARBARA RICHARDSON

1/4 cup oil
1 Chicken - fryer (2 1/2 to 3 lbs), quartered
1 cup chopped celery
1/2 cup chopped onion
1/4 cup dry sherry
1 1/2 teaspoons rosemary, crushed
1 teaspoon salt
1/4 teaspoon pepper

In large heavy skillet or Dutch oven heat oil.  Add chicken and brown well on all sides; remove and set aside.  Drain all but 2 tablespoons drippings.  Sauté the celery and onion in the drippings until limp.  Add rosemary and sherry.  Stir in chicken, sprinkling each the salt and pepper.  Cover and simmer about 30 minutes or until the chicken is tender, basting and turning occasionally.  Serves four.