For our women's end of year event at church this Friday, we have each been asked to bring a signature dish with copies of the recipe to contribute toward a cookbook - fun! Here's one of my favourites, which can actually be made with any skin-on cut of chicken. It leaves plenty of time in the middle to bathe the kids/check email/feed the baby and still produce a stress-free, flavourful dinner on the table with relatively little fuss. I typically serve it with a combination dish of rice and spaghetti, and assorted seasonal vegetables. My kids, for the record, love this dish and gobble it up everytime... need I say any more?
Garlic & Rosemary Chicken(serves 4)
8 chicken thigh cutlets
2 Tbsp plain flour
2 tsp sweet paprika
1 tsp cracked black pepper
1 Tbsp olive oil
4 cloves garlic, unpeeled
2 stalks fresh rosemary
1½ cups chicken stock
½ cup dry white wine
2 Tbsp plain flour
2 tsp sweet paprika
1 tsp cracked black pepper
1 Tbsp olive oil
4 cloves garlic, unpeeled
2 stalks fresh rosemary
1½ cups chicken stock
½ cup dry white wine
1. Preheat oven to moderate.
2. Toss chicken in combined flour, paprika and pepper; shake away excess flour mixture from chicken.
3. Heat oil in large flameproof baking dish; cook chicken in batches, until browned all over.
4. Return chicken to same dish with garlic, rosemary, stock and wine; bring to a boil. Transfer dish to moderate oven; cook uncovered about 40 minutes or until chicken is tender and cooked through.
5. Remove chicken from dish; cover to keep warm. Cook pan juices in same dish over medium heat, uncovered, about 5 minutes or until sauce thickens slightly. Divide chicken among serving plates, drizzle with sauce. Serve with rice or pasta, and seasonal vegetables.
