Vickys Rosemary Chicken with Onion & Mushrooms GF DF EF SF NF. Rinse chicken parts& pat dry; season liberally with salt& pepper. In a large bowl, toss together onion rings, garlic, oil& rosemary. Spread half of the onion mixture in a shallow baking dish or roasting pan just large enough to hold the chicken pieces in a single layer.
Put the rest of the rosemary in the cavity.
Season the chicken inside and out, place in a roasting tin, then sit an onion in each corner of the tin.
Chop onions for prosciutto rosemary chicken into a fine mince.
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Rinse chicken parts& pat dry; season liberally with salt& pepper. In a large bowl, toss together onion rings, garlic, oil& rosemary. Spread half of the onion mixture in a shallow baking dish or roasting pan just large enough to hold the chicken pieces in a single layer.
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Ingredients requirements - Vickys Rosemary Chicken with Onion & Mushrooms GF DF EF SF NF:
- Give 4 chicken breasts, around 680g total weight.
- Need - salt & pepper.
- Give 6 tbsp of gluten-free / plain flour or as needed.
- You need 2 tbsp - oil.
- You need 1 - large onion, sliced.
- You need 250 grams white mushrooms, sliced.
- Need 3 clove - garlic, finely chopped.
- Prepare 4 sprigs - fresh rosemary.
- Require 120 ml of chicken stock.
Add the butter to the skillet and use a spoon to baste the chicken with the melted butter. Put the chicken pieces, artichokes, onion and potatoes into a large roasting dish. Sprinkle with the rosemary needles, drizzle with olive oil and season Serve immediately, finished with a few sprigs of rosemary and accompanied with a simple green salad. Top tip for making Chicken with artichokes.
Vickys Rosemary Chicken with Onion & Mushrooms GF DF EF SF NF how to cook:
- Bash the chicken out slightly so every piece is of equal thickness all over. I set it between 2 pieces of clingfilm and hit it gently with a rolling pin.
- Season with salt and pepper then dredge in the flour until evenly coated.
- Heat half of the oil in a frying pan over a medium heat and brown the chicken pieces on each side. Don't cook them right through.
- Remove and set aside on a warm plate.
- Heat the rest of the oil and add the onion, mushrooms and garlic to the pan.
- Cook until they start to brown then add the chicken back in with the stock and the rosemary. Season again with salt & pepper.
- Cover and turn the heat down to let simmer gently for 5 - 10 minutes until the chicken is cooked through and the sauce has reduced.
- Discard the rosemary sprigs and serve with seasonal vegetables.
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