Braised rosemary chicken pieces
easy
45 mins
45 mins
Ingredients
- 1 Chicken breast (approx. 350 g, on bone, with skin)
- 4 (80 g each) Chicken wings
- 2 (200 g each) Chicken legs
- 8 Garlic cloves
- 2 Federation Spring onions
- 4 Tomatoes
- 4 small stems of rosemary
- 4 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1 glass (425 ml) Poultry stock
- 150 ml Vegetable broth (instant)
- 200 g Whipped cream
- 1-2 stem(s) Thyme
- 50 g black and green olives
- 1-2 TABLESPOONS sauce thickener
Directions
- 1
Rinse meat with cold water and dab dry with kitchen paper. Remove the chicken breast from the bone. Divide legs into upper and lower legs. Peel garlic. Clean, wash and chop the spring onions.
- 2
Wash, clean and slice the tomatoes. Wash rosemary, dab dry and pluck the needles from the stems. Heat the oil in a casserole, fry the chicken parts well on all sides. Add garlic, spring onions, half of the tomatoes and rosemary and fry briefly. Season with salt, pepper and paprika. Deglaze with chicken stock, broth and cream, bring to the boil and simmer for 20-25 minutes. Stir carefully several times. In the meantime, wash the thyme, dab dry and pluck the leaves from the stalks. Add the remaining tomatoes and olives 5 minutes before the end of the cooking time. Stir in the sauce thickener, bring to the boil again and season to taste with salt, pepper and paprika.
- 3
Deglaze with chicken stock, broth and cream, bring to the boil and simmer for 20-25 minutes. Stir carefully several times. In the meantime, wash the thyme, dab dry and pluck the leaves from the stalks. Add the remaining tomatoes and olives 5 minutes before the end of the cooking time. Stir in the sauce thickener, bring to the boil again and season to taste with salt, pepper and paprika. Arrange braised rosemary chicken pieces on a plate, sprinkled with the remaining rosemary and thyme. Serve with Grappa
- 4
own requi.: plate, cutlery, stone bowl, glasses
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