Preheat oven to 450 degrees F. Rinse the chicken under cold running water and pat dry with a paper towel. Season with salt and pepper. Place the oil in a large ovenproof skillet (cast iron is best), set over medium-high heat. As soon as the oil is hot, but not smoking, add some of the chicken to the pan and brown quickly on both sides. Work in small batches (this will allow the skin to get a deep golden-brown colour without entirely cooking the chicken), transferring the browned chicken pieces to a plate as you go.

When all the pieces have been browned, return the chicken to the pan, placing it skin-side up, and sprinkle the shallots and rosemary over it. Place in the oven, uncovered, and roast for approximately 20 minutes, or until the juices run clear when you cut into a piece. Remove the skillet from the oven and, using tongs, transfer the cooked chicken to a serving platter; cover with foil to keep hot.

Place the skillet over medium-high heat. Add the wine and broth to the pan and bring to a boil, scraping up the brown bits on the bottom of the pan with a whisk. Simmer over medium-low until reduced by half. Strain the sauce into a pitcher; pour it over the cooked chicken pieces. Serve immediately. 396 calories/serving, GL=0, Glycals=1