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Rosemary & garlic chicken

Rosemary & garlic chicken

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A star rating of 4.4 out of 5.19 ratingsRate
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  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 4

Enjoy the subtle Italian flavours of Mary Cadogan's satisfying chicken dish

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal744
fat50g
saturates15g
carbs5g
sugars0g
fibre0g
protein57g
low insalt0.89g
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Ingredients

Method

  • STEP 1

    Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel).

  • STEP 2

    Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.

Goes well with

Recipe from Good Food magazine, April 2004

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Overall rating

A star rating of 4.4 out of 5.19 ratings
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