When it rains hard like today, I want to eat slow cooked foods and casseroles. Here is one of my staples. It is very quick, inexpensive and simple to make, and doesn’t require anything too fancy ingredient-wise. Most of the work is done in the oven, so you can get on with what you need to get on with …. or just relax! (Remember what that means?!)
Chicken with Rosemary & Garlic
Prep time 15-20 mins Cooking time 55 mins Serves 4
Ingredients:
8 organic chicken thigh cutlets (1.3kg) skin on (sometimes I mix it up by throwing in some chicken drumsticks – great value & chickensome)
2 tblsp GLUTEN FREE or plain flour
2 tsp sweet paprika
1 tsp cayenne pepper.
1 tsp cracked black pepper
1/2 tsp celtic sea salt
1 tblsp coconut or olive oil
4 stalks fresh rosemary
4 cloves of garlic, unpeeled
1 1/2 cups (375ml) organic chicken stock ( I make up a 3 day simmered bone broth and keep it in the freezer – makes for a really nutritious, rich, intense, flavourful stock!)
1/2 cup (125ml) dry white wine – or red wine is delicious with it too – use up whatever you’ve got left over?!
Homemade Bone Broth
Method:
- Preheat oven to 185*C
- Toss chicken in combined flour, paprika & peppers, shake away excess flour mixture from the chicken.
- Heat oil in a large, flameproof dish; cook chicken, in batches, until browned all over.
- Return chicken to same dish with garlic, rosemary, wine & stock, and bring to a boil. Transfer dish to hot oven; cook, uncovered, about 40 minutes or until the chicken is tender and cooked through.
- Remove chicken from dish, cover & keep warm. Cook pan juices in same dish over a medium heat, uncovered, about 5 minutes or until sauce thickens slightly. Divide chicken between serving plates, drizzle with sauce.
I like to serve this with steamed quinoa and/or roasted carrots, red peppers and sweet potato.