Recipe

Rosemary Chicken

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Rosemary Chicken

Chicken and bacon pan-fried in fresh rosemary and served with the tastiest, cheesy potato gratin and wilted chard. A definite fave!




Ingredients to serve 2

  • 50ml x cream
  • 2 x chicken breasts
  • 1 tsp x dried sage
  • 40g x homestyle bacon
  • 3g x fresh rosemary – strip leaves, chop
  • 1 x leeks – cut off ends, slice finely
  • 20g x mature cheddar – grate coarsely
  • 1 x onions – peel and slice finely
  • 1 tsp x chicken stock granules
  • 3 x potatoes – slice finely (3mm)
  • 100g x swiss chard – slice into ribbons
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)

Ingredients to serve 4

  • 100ml x cream
  • 4 x chicken breasts
  • 2 tsp x dried sage
  • 75g x homestyle bacon
  • 5g x fresh rosemary – strip leaves, chop
  • 2 x leeks – cut off ends, slice finely
  • 40g x mature cheddar – grate coarsely
  • 2 x onions – peel and slice finely
  • 2 tsp x chicken stock granules
  • 6 x potatoes – slice finely (3mm)
  • 200g x swiss chard – slice into ribbons
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)

Method

Step 1

Preheat oven to 200°C. Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Place the chicken breasts (one at a time) between two sheets of cling film and bash with a full wine bottle or rolling pin to flatten (5mm to 7mm). Scatter chicken on both sides with rosemary, freshly ground salt and pepper. Set aside.

Step 3

Place a saucepan of lightly salted boiling water on to high heat. Add the sliced potatoes and cook for no more than 7 minutes. You want them to be cooked but not falling apart. Drain and set aside.

Step 4

Place a few glugs of olive oil in a frying pan on high heat. Add the onions and sauté for 4 minutes until translucent. Stir in the chicken stock granules and dried sage. Keep the pan aside to cook the swiss chard later.

Step 5

Layer the potatoes and fried onions in a casserole dish, pour the cream over the top and scatter with the cheddar cheese. Then place under the grill for 10 minutes until lightly browned.

Step 6

Place a large frying pan on medium to high heat. Cook the bacon rashers until browned on both side – about 2 minutes. Remove and set aside. Add a little more olive oil to the pan and when it’s hot, add the chicken breasts and cook for 3 minutes each side until brown. Cook in batches if your pan is not big enough – chicken breasts should not overlap in the pan. Remove and set aside.

Step 7

Put a few glugs of olive oil in the pan you used earlier (for the onions). Place it on medium heat. Add the leeks and sauté for 2 minutes until soft. Then add the swiss chard and leave to wilt – about 2 minutes.

Step 8

To serve, plate the chicken, swiss chard and potatoes. Top with the bacon.



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