Braised rosemary chicken pieces
- 1 Chicken breast (approx. 350 g, on bone, with skin)
- 4 (à 80 g) Chicken wings
- 2 (à 200 g) Chicken legs
- 8 Garlic cloves
- 2 Bundle Spring onions
- 4 Tomatoes
- 4 small stems of rosemary
- 4 EL Oil
- Salt
- Pepper
- Noble sweet paprika
- 1 glass (425 ml) poultry stock
- 150 ml Vegetable stock (instant)
- 200 g whipped cream
- 1-2 stem (s) Thyme
- 50 g
black and green olives - 1- 2 EL light sauce binder
45 minutes
easy
- 1.
- Rinse the meat with cold water and pat dry with kitchen paper. Detach the chicken breast from the bone. Divide the legs into upper and lower legs. Peel the garlic. Clean and wash the spring onions and cut into pieces. Wash and clean tomatoes and cut into wedges. Wash the rosemary, pat dry and pluck the needles from the stems. Heat the oil in a casserole, fry the chicken 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 the chicken stock, stock and cream, bring to the boil and simmer for 20-25 minutes. Stir gently several times. In the meantime, wash the thyme, pat dry and pluck the leaves from the stems. 5 minutes before the end of the cooking time, add the remaining tomatoes and olives. Stir in the sauce thickener, bring to the boil again and season to taste with salt, pepper and paprika. Arrange the braised rosemary chicken pieces sprinkled with the remaining rosemary and thyme on a platter. Grappa is enough
- 2.
- Photo note: 'Julia', by
- 3.
- Cloth: ASA
- 4.
- own Requi .: plate, cutlery, stone bowl, glasses
1 person approx.:
- 720 kcal
- 3020 kJ
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