Preheat unit on high setting. Heat oil in a medium non-stick skillet over high heat just until hot. Sprinkle fish with salt and pepper. Sear fish 1 to 2

minutes on each side. Place rosemary sprigs in bottom of basket. Place fish on top of rosemary. Sprinkle fish with chopped rosemary, and top

Wash and blot the chicken dry with paper towels. Rub the back sides with olive oil and season on both sides with pepper. Place chicken on

instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 170°F (77°C), 1 to 1 1/4 hours. Transfer the

chicken to a carving board, cover loosely with foil and let rest for 10 minutes. Set a pan over medium-high heat and warm olive oil. Add the

shallots and cook, stirring occasionally, until softened, about 2 minutes. Stir in the flour and cook for 30 seconds. Add the wine, stirring to scrape

up the browned bits, then whisk in the demi-glace and broth. Simmer until the sauce is slightly thickened, 3 to 4 minutes. Remove the pan from

the heat and whisk in the thyme and butter. Carve chicken and arrange on a warmed platter. Drizzle with sauce and store remaining sauce

alongside.