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- Rosemary chicken with cherry sauce
Rosemary chicken with cherry sauce
Nutrition facts per serving:
- Energy in kcal about 738
- Fat about 32g
- Carbohydrates about 66g
- Protein about 43g
This is needed
This is needed
for 4 people
Chicken
- 1 tbsp rosemary, finely chopped
- 1 tbsp olive oil
- a little pepper
- 0.75 tsp salt
- 2 shallot, thinly sliced
- 8 chicken thighs
- 2 garlic clove, finely chopped
- 2 tbsp rosemary, roughly chopped
- 0.5 dl balsamic vinegar
- 1 tbsp sugar
- 0.5 tbsp Maizena cornflour
- 300 g cherries, pitted
- 0.5 dl chicken bouillon
Rice with celery
- 250 g basmati rice
- 300 g celery, thinly sliced
- 4 dl salted water
- 1 tbsp olive oil
Tools
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- One shallow ovenproof dish (holding approx. 2 l)
And that's how it's done
And that's how it's done
Chicken
Heat the oil in a non-stick frying pan. Mix the rosemary, salt and pepper, season the chicken with the mixture, fry over a medium heat for approx. 7 mins. on each side, remove. Stir fry the garlic, shallots and rosemary in the same pan for approx. 3 mins. Add the cherries, cook briefly. Sprinkle the cherries with sugar, pour in the balsamic, bring to the boil, reduce a little. Stir the cornflour into the stock and add to the pan, bring to the boil, transfer to the baking dish, place the chicken on top (skin side up).
To roast in the oven
Approx. 25 mins. in the centre of an oven preheated to 200°C.
Rice with celery
Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Bring the salted water and rice to the boil, cover and simmer over a very low heat for approx. 10 mins. Turn off the heat and leave the rice in the covered pan – without removing the lid – for approx. 10 mins. to fluff up. Separate the rice with a fork, stir in the celery and oil, serve with the chicken.
