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Balsamic & Rosemary Braised Chicken
A heartwarming chicken dish that is perfect for those cold nights.
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45 Mins
Cooking Time
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medium
Difficulty
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10 Mins
Prep Time
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4 People
Serves
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Heat 1 tablespoon oil in a large heavy based flameproof casserole dish over medium-high heat. Cook chicken, in batches, until golden brown on all sides. Transfer chicken to a plate.
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Reduce heat to medium. Heat 2 tsp oil in pan. Add shallots and cook, stirring for 5 minutes until softened.
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Add remaining oil, mushrooms, garlic and rosemary. Cook, stirring for 5 minutes. Stir in flour and cook, stirring for 30 seconds. Stir in half the stock until combined. Bring to the boil, stirring, and cook for 2 minutes.
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Stir in remaining stock, balsamic vinegar, tomato paste and potatoes. Return chicken to pan. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 40-45 minutes or until chicken and potatoes are cooked through. Season to taste. Garnish with extra rosemary and serve with crusty bread.
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (kcal) | 386.72 kcal |
| Protein (g) | 20.6 g |
| Sugar (g) | 9.88 g |
| Fat (g) | 17.68 g |
| Fibre (g) | 3.67 g |
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