Thursday, October 28, 2010

Chicken with rosemary & garlic Casserole


You' ll need:
-8 pcs chicken thigh cutlets with skin on
-1 potato, cubed
-1 carrot, cubed
-2 tablespoons of plain flour
-2 teaspoons of paprika
-1 teaspoon of black pepper
-1 tablespoon of olive oil
-4 cloves of garlic, unpeeled
-1 teaspoon of rosemary
-1 cup of chicken stock
- half cup of whipping cream
- half cup of dry white wine ( i used chinese rice wine)

Just:
1. Place washed chicken pieces into a plastic bag, added plain flour, paprika & pepper and toss the chicken pieces to coat them thoroughly.
2. Preheat oven at 220 degree C for 10 mins.
3. Heat olive oil in flying pan, brown chicken pieces, both sides.
4. Separately, I heat some olive oil, to cook potatoes, carrot, garlic & rosemary, then I added chicken stock, wine and cream and bring to boil in the casserole dish over low heat.
5. Place chicken pieces into the casserole and then place uncovered into oven and bake for 30mins at 200 degree C.

Viola! Careful the chicken pieces are super burning hot on the inside, NEVER sink your teeth into it right away cos it will burn your tongue! Speaking from recent experience!

Tip:
Leftover sauce can be kept to cook spaghetti :)

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