Preparation : 15 min Cooking : 40 min
280 calories/serving
Ingredients
2 tsp olive oil 10 mL
1 slice bacon, finely chopped 20 g
2 chicken legs, with back 600 g
1/2 onions, finely chopped 100 g
1 clove garlic, finely chopped
1 sprig rosemary, fresh, finely chopped 5 g
1 tbsp Parsley and Garlic Base 15 mL
1 tbsp tomato paste 18 g
3 tbsp white wine 45 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
3 tbsp water 45 mL
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Method
Heat the oil in a pan over high heat. Finely chop the bacon then add it to the pan. Sauté 2 min, then add the chicken legs and sauté thoroughly on each side until golden, about 10 min. Take the chicken out of the pan then set it aside
Finely chop the onion, garlic, and rosemary, then add them to the pan. Cook 2-3 min over medium heat, taking care not to let them burn. Add the Parsley and Garlic Base and the tomato paste then cook 2-3 min over medium heat. Deglaze with the wine. Cook 2 min until the alcohol has evaporated. Put the chicken back into the pan. Season with salt and pepper.
Pour in about ½ cm of warm water, cover, and simmer over low heat until the meat is tender, 30-35 min.
Serve on the warmed plate.
https://www.soscuisine.com/recipe/rosemary-chicken
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