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CHICKEN AND ROSEMARY HOTPOT
Food & Drink
1/4 cup Plain Flour
4 small chicken breast fillets, skin removed
1 tablespoon olive oil
1 brown onion, chopped
2 garlic cloves, crushed
1 cup white wine
400g can chopped tomatoes
1/2 cup pitted olives
2 tablespoons rosemary leaves, roughly chopped
mash potatoes and green beans, to serve
Preheat oven to 170°C. Place flour, and salt and pepper onto a plate. Lightly coat chicken in seasoned flour.
Step 2) Heat oil in a non-stick frying pan over medium-high heat. Cook chicken for 1 minute each side or until golden. Remove to an ovenproof casserole dish.
Step 3) Add onion and garlic to frying pan. Cook, stirring often, for 3 to 5 minutes or until soft. Add wine. Simmer for 3 minutes or until reduced by half. Add tomatoes, olives and rosemary. Stir to combine. Season with salt and pepper. Pour over chicken.
Step 4) Cover. Bake for 20 to 25 minutes or until chicken is just cooked through. Slice chicken. Place onto plates. Spoon over sauce. Serve with steamed potatoes and beans.