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Original Italian name: Pollo al Rosmarino
Place of origin: Northern and Southern Italy
Italian cuisine is famous for chicken dishes. Rosemary chicken is a good example of a rosemary flavour roast dish. It can be served on everyday dinner or even for special occasions.
I guess this recipe is very simple. The thing I love most about it there are the basic ingredients used giving astonishing result.
For this recipe you can take whole chicken or chicken pieces with skin. The great result can be achieved by adding tomatoes, onions and fresh rosemary springs.
Ingredients (serves 4-6)
Preparation time -5 min
Cooking time -35 min
1,5 kg chicken pieces with skin
1 medium onion, finely sliced
3 cloves of garlic, finely chopped
6-8 fresh sage leaves, chopped (or 1/2 teaspoon dried sage)
1 teaspoon of fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
300ml (1 1/3 cups) of red wine
1 tin of chopped tomatoes
salt and freshly grated pepper
3-4 tablespoon of plain flour
4 tablespoon olive oil
Method
Preheat the oven to 180â—¦C (350 â—¦F).
Wash and dry chicken pieces. In case of using a whole chicken divide the chicken into eight pieces. Dust chicken pieces with flour and shake off surplus flour.
Heat olive oil in a large pan and add chopped onion. Cook onion until soft for about 3 minutes. Then add garlic and cook for a short time.
Then add chicken pieces into the pan with onion and garlic, cook over a medium heat 3-5 minutes. Then add fresh sage and rosemary. In case of using dried herbs, to add them together with chicken pieces.
Brown chicken on all sides and cook for 3-5 minutes. Check that there is not too much oil. Drain some oil off if too much taking care not to loose any onion, garlic and herbs.
Add wine and braise the chicken for about 2-3 minutes.
Transfer chicken pieces into an ovenproof dish.
Add chopped tomatoes with juice to the chicken pieces and season to taste with salt and pepper. Then pour the contents of the pan into the dish.
Roast in preheated oven to 180â—¦C (350 â—¦F) for 15- 20 minutes. Garnish with springs of rosemary and serve hot.
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