Braised Rosemary Chicken recipe
ingredients
1 roasting chicken weighing 1.2 kg (2 1/2 lbs)
1 tsp salt
2 tbsp clarified butter
125 ml (4 fl oz) 1/2 cup hot chicken stock
1 sprig rosemary
1 small cooking apple
1 small floury potato
125 ml (4 fl oz) 1/2 cup dry white wine
Pinch each salt and white pepper
1 tsp salt
2 tbsp clarified butter
125 ml (4 fl oz) 1/2 cup hot chicken stock
1 sprig rosemary
1 small cooking apple
1 small floury potato
125 ml (4 fl oz) 1/2 cup dry white wine
Pinch each salt and white pepper
method
1. Wash chicken and giblets thoroughly, then dry them. Cut chicken into 8 serving portions and rub well with salt.
2. Melt clarified butter in heavy-bottomed pot and brown chicken pieces on all sides. Add chicken stock and rosemary, together with heart and gizzard, cover and simmer on low heat for 30 minutes.
3. Meanwhile, chop liver finely. Peel apple. Peel potato under running water, rinse and grate with apple. Add grated apple and potato, liver and white wine to chicken, with a little more stock if necessary.
4. Continue to braise chicken for 10 more minutes, seasoning to taste with salt and pepper.
Serve with noodles.
2. Melt clarified butter in heavy-bottomed pot and brown chicken pieces on all sides. Add chicken stock and rosemary, together with heart and gizzard, cover and simmer on low heat for 30 minutes.
3. Meanwhile, chop liver finely. Peel apple. Peel potato under running water, rinse and grate with apple. Add grated apple and potato, liver and white wine to chicken, with a little more stock if necessary.
4. Continue to braise chicken for 10 more minutes, seasoning to taste with salt and pepper.
Serve with noodles.
serving amount
serves 4
rate this recipe
9.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
