Monday, 11 August 2014

Rosemary Chicken

Rosemary Chicken

Ingredients:

2-3 Chicken Breasts, bone and skin removed
1 Cup Water or Chicken Stock
1/3 Cup Vinegar
1/3 Cup Ketchup
2 Tablespoons Brown Sugar
1 Onion
2 Tablespoons Corn Starch
About 3-4 Tablespoons Chopped Fresh Rosemary Leaves*
1 Tablespoon Dried Oregano
1-2 Cloves Minced Garlic
2 Tablespoons Soy Sauce
1 Tablespoon Worcestershire Sauce
1 Teaspoon Paprika

2 Tablespoons Chopped Fresh Parsley

Optional:

1 Cup Mixed Veggies (Corn, edamame, peppers, tomatoes etc)

* Or 1 Tablespoon dried, crushed rosemary, I suggest fresh though if possible.

Instructions:

Slow Cooker:

Lightly spray the inside of the slow cooker insert with cooking spray.

I usually cut the chicken into strips, but you can cube them or leave them whole.

Chop the onion, mince the garlic.

In a bowl whisk together the chicken stock or water, vinegar, ketchup, brown sugar, corn starch, rosemary, oregano, minced garlic, soy sauce, Worcestershire sauce and paprika. Whisk well until smooth. Stir in the chopped onion. Pour the sauce into the slow cooker, add the chicken and stir to submerge the chicken.

Cook on high for 2-4 hours, low for 4-8 hours. Add any remaining vegetables during the last hour of cooking.

Serve over mashed potatoes, rice or egg noodles, garnished with fresh chopped parsley.

Enjoy!


Oven:

Preheat oven to 375°F

Lightly mist a casserole dish with cooking spray.

I usually cut the chicken into strips, but you can cube them or leave them whole.

Chop the onion, mince the garlic.

In a medium sauce pan add the chicken stock or water, vinegar, ketchup, brown sugar, rosemary, oregano, minced garlic, soy sauce, Worcestershire sauce and paprika.

Whisk well until smooth while cooking over medium heat. continue to heat until just boiling. Add the corn starch, whisk until the sauce begins to thicken. Remove from heat. Stir in the chopped onion.

Arrange the chicken breasts in the casserole along with any other vegetables you wish to cook in the sauce.

Pour the sauce over the chicken and vegetables in the casserole.

Bake in preheated oven for 40-60 minutes, until sauce is reduced and chicken is cooked through.

Serve over rice, mashed potatoes, or egg noodles garnished with chopped fresh parsley.

Enjoy!

Notes:

Other Places:

What was cooking one year ago?

Garlic Butter

Well not really cooking, but let's not be to finicky about it. Also some toasted bread with garlic butter would be pretty excellent along side this rosemary chicken. . .

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