Wednesday, July 29, 2009

Rosemary Tomato Chicken

This dish is a tweak from the French dish Chicken Chasseur. I omitted the mushrooms and added olives instead and the grape tomatoes added color and extra taste to the gravy. This dish is very homey and I love the gravy over rice, although I served this with pasta instead.

The good thing about making dishes like these is that I don't have to use much effort and the oven does everything. The idea is to slowly cook the chicken till tender and succulent while still retaining the juiciness of the grape tomatoes, that adds to the richness of the gravy. The presence of a little paprika gave the gravy a redder hue and very subtle.

I roasted some zucchini with grated garlic and salt and pepper to go along with this dish.

4 large chicken quarters (include drumstick & thigh)

1 sprig of rosemary, chopped

12 black olives (each cut into half)
12 grape tomatoes
1 large red onion, halved & sliced thinly
4 pips of garlic, minced
3/4 cup tomato paste
1/2 cup dry white wine
1 tsp sweet paprika
Salt & Pepper
Olive Oil


1)Remove the fat and sinew from the chicken quarters and cut them into 3 parts each. Wash and pat dry. Marinate with the rosemary, paprika, salt & pepper and 1 tbsp of olive oil for 2 hours in the fridge.

2)Preheat oven to 350F. Heat a big skillet with olive oil, about 4 tbsp. Put in the chicken and spread out to cook evenly for 5 mins on each side. Remove to a casserole dish and arrange to sit besides each other.

3)Using the same skillet, add in the onion, garlic and white wine. Stir in the tomato paste to combine and let simmer for 5 mins. Add in chicken stock, tomatoes and olive and stir and simmer for another 10 mins. Turn off heat.

4)Pour the contents of the skillet into the chicken meat inside the casserole dish and distribute the contents all over the chicken meat. Cover with lid or foil and put into preheated oven and cook for 1 hour and 15 mins.

5)Remove and serve hot or warm over rice or pasta.

Serves: 4

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