Rosemary Cream Chicken

This comes out beautiful and succulent.

Marinade:

1 chicken, halved & cleaned
1 teaspoon salt
1/2 cup rice vinegar
1/2 teaspoon black pepper
1/4 cup olive oil
4 sprigs rosemary, chopped
2 tablespoons shallots
2 tablespoons garlic, chopped

Rinse chicken in cold water. Mix remaining marinade ingredients in bowl. Submerge chicken in marinade and refrigerate for 24 hours.

Sauce:

1/2 cup white wine
1/2 teaspoon salt
1/2 cup chicken stock
1/4 teaspoon black pepper
1 cup heavy cream

Remove chicken, but do not rinse. Place chicken in roasting pan, skin-side up. Cook in preheated 375 degree oven for 30 mins. or until skin is brown and crispy.

For sauce, reduce white wine by half in a sauce pan. Add stock; reduce by half again. Add cream and simmer until liquid evenly coats the back of a spoon. Reduce by half and add salt & pepper.
Serve chicken on bed of rice, drizzled with sauce.