Recipe

Chicken Rosmarino

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Chicken Rosmarino

Chicken & rosmarino coated in a mixed herb infused carrot & tomato sauce.




Ingredients to serve 2

  • 150g x rosmarino
  • 250g x chicken fillets – season with salt and pepper
  • ½ x onion – peel & chop finely
  • ½ x carrot – trim ends, peel & grate coarsely
  • 1 stick x celery – dice (½ cm)
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 tsp x mixed herbs
  • ½ sachet x tomato paste
  • 2 x tomatoes – grate coarsely (reserving the liquid)
  • 3g x parsley – chop leaves roughly
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 300g x rosmarino
  • 500g x chicken fillets – season with salt and pepper
  • 1 x onion – peel & chop finely
  • 1 x carrot – trim ends, peel & grate coarsely
  • 2 sticks x celery – dice (½ cm)
  • 4 cloves x garlic – peel, grate finely & chop
  • 2 tsp x mixed herbs
  • 1 sachet x tomato paste
  • 4 x tomatoes – grate coarsely (reserving the liquid)
  • 5g x parsley – chop leaves roughly
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Rosmarino: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the rosmarino and cook for 8 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together.

Step 3

Chicken: Place a pan on medium-high heat with a knob of butter. When the butter has melted, add the chicken to the pan and cook for 5 minutes, until lightly golden and cooked through. Use two forks to shred the chicken, then remove from the pan and set aside.

Step 4

Tomato sauce: Using the same pan, on medium-high heat, add a drizzle of olive oil. When hot, add the onions, carrots and celery with a pinch of salt and sauté for 5 minutes before adding the garlic, mixed herbs and tomato paste. Sauté for another 30 seconds, then add the tomatoes (with the liquid) and water (2 cups for 4; 1 cup for 2). Season with salt and pepper and let it simmer (gently boil) for 8-10 minutes until the sauce thickens.

Step 5

Serve by mixing the chicken and tomato sauce through the rosmarino and sprinkle over the parsley.