Balsamic & Rosemary Braised Chicken

Name: Balsamic & Rosemary Braised Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pot Continental Stock Pot Sensations Chicken Stock Pot; 500 mL boiling water; 2 tbsp oil; 1 kg chicken lovely legs (or skinless chicken drumsticks); 400 g Swiss brown mushrooms, halved; 100 g French shallots, peeled; 3 cloves garlic, crushed; 3 tsp chopped fresh rosemary leaves; 2 tbsp plain flour; 1/3 cup balsamic vinegar; 2 tbsp tomato paste; 500 g small red skinned potatoes; freshly ground black pepper, to taste; crusty bread, to serve

Where cozy meets classy — chicken braised to perfection with balsamic and rosemary. Perfect for those cold nights.

45 Mins

Cooking Time
medium

Difficulty
10 Mins

Prep Time
4 People

Serves

1 pot Continental Stock Pot Sensations Chicken Stock Pot
500 mL boiling water
2 tbsp oil
1 kg chicken lovely legs (or skinless chicken drumsticks)
400 g Swiss brown mushrooms, halved
100 g French shallots, peeled
3 cloves garlic, crushed
3 tsp chopped fresh rosemary leaves
2 tbsp plain flour
1/3 cup balsamic vinegar
2 tbsp tomato paste
500 g small red skinned potatoes
freshly ground black pepper, to taste
crusty bread, to serve

Combine stockpot and boiling water in a heatproof jug. Set aside to allow to cool slightly.
Meanwhile heat 1 tbsp oil in a large, heavy based, flameproof casserole pot over medium-high heat. Cook chicken, in batches, until golden brown on all sides. Transfer chicken to a plate. Reduce heat to medium. Heat 2 tsp oil in pan. Add shallots and cook, stirring for 5 minutes until softened.
Add remaining oil, mushrooms, garlic and rosemary. Cook, stirring for 5 minutes. Stir in flour and cook, stirring for 30 seconds. Gradually stir in half the stock until combined. Bring to the boil, stirring, and cook for 2 minutes.
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.