Sunday, December 30, 2018

Braised Chicken with Rosemary and Onion

Supper tonight was really tasty.  I served Collard Greens with Leeks on the side.  I'll be sharing that recipe next.

Quantity : 2 servings
Preparation : 10 min Cooking : 25 min

2 chicken legs, with back, skinless 600 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 tbsp olive oil 30 mL
1/2 onions, chopped 100 g
1/2 tbsp white flour (all purpose) 4 g
1/3 cup chicken broth 85 mL
1 tbsp white vinegar 15 mL
1 tbsp lemon juice, freshly squeezed 1/2 lemon
1 sprig rosemary, fresh 5 g

Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Season the chicken pieces with salt and pepper. Heat the oil in a pan over medium heat and sauté the chicken 10-12 min until golden-coloured on all sides. Remove the chicken from the pan and keep the pieces warm in the oven.
Add the chopped onion and flour to the pan, then sauté 2 min with stirring. Pour in the broth, bring to a boil and reduce for about 1-2 min until it reaches half its initial volume. Put the chicken back into the pan, add the vinegar, lemon juice, and rosemary. Bring to a boil, lower the heat, cover and let simmer for about 8-10 min, until the chicken pieces are tender.
Adjust the seasoning and serve on the warmed plates.

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