Chicken in Rosemary

When people say chicken and rosemary, I only think of two things, roasted chicken, or iberian chicken. The first one, after being influenced by foreign TV cooking shows, the other one after having tried it at my best friend’s house during a party of hers. But this recipe from Silver Spoon cookbook, seemed interesting. Granted, it was originally pork. And it was roasted. But I assumed it would taste as good using chicken, and stewed 🙂

So in a pan, I heated some olive oil and lightly browned the seasoned chicken, turning it whenever it browns. I then added the onions and garlic, rosemary, along with some chicken stock. And I let this stew until cooked, about 30 minutes. I decided that this like roasted chicken, and decided to add veggies that would go well with the “roasted” flavors, such as potatoes, carrots, sweet potatoes, and beans. This all went in at the 30 minute mark.

And once it was almost dry, for the “roasted” feel, I added some calamansi juice, which cut off the oiliness of the dish. It was really simple, though the flavors of the rosemary I didn’t feel that much. Maybe I should throw it out?

But it’s a good dish 🙂

Chicken in Rosemary Recipe

1 whole chicken, cut into serving pieces
1 onion, sliced
1 head garlic, pounded and peeled
1 teaspoon of dried rosemary, crumbled
chicken stock, as needed
calamansi juice
vegetables, optional

Lightly fry the chicken in oil until brown, then add the aromatics, along with the rosemary and stock. Let cook for 30 minutes or until tender. Adjust season as needed. Add veggies if you want them, and let it cook. Then top with calamansi juice to cut off the oily and meaty flavors. 🙂 Eat!

PS. I noticed something odd. Whenever I tasted the dish and had some rosemary in my mouth, it tasted bitter. I had to strain the sauce and remove the clumps of rosemary in it. So too much rosemary makes it bitter then? 😦 Glad that it didn’t go to the chicken and ruin the dish.

PPS. I forgot to take a picture.

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