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CHICKEN AND ROSEMARY HOTPOT

posted in Food & Drink > Recipes
03/01/2015
  • INGREDIENTS

    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

  • METHOD

    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.

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