Tender chicken with rosemary

Tender chicken with rosemary

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

A small chicken is perfect for this recipe. It is such a simple dish that I am almost embarrassed to include it. And yet every time I cook it I am amazed by the result.

Ingredients

Quantity Ingredient
1 x 1.3kg free-range chicken, cut into small pieces
extra-virgin olive oil
6 garlic cloves, peeled and left whole
50ml white wine
a small sprig rosemary
salt and pepper
a few small anchovies, (optional)
1 tablespoon capers, (optional)
2 tomatoes, skinned and diced, (optional)

Method

  1. Prepare the chicken pieces and pat dry. Heat the oil in a non-stick casserole pan, add the whole garlic cloves and the chicken and brown evenly on a high heat. Add the wine and rosemary, and season with salt and pepper. If you are using the anchovies and capers, add them at this point.
  2. Cover the pan, leaving the lid slightly askew. Simmer gently for around 35 minutes, adding a little stock or water if necessary. Towards the end of the cooking time, add the tomatoes if you desire a more juicy sauce. Serve the chicken with a simple green salad.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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