Rosemary chicken recipe

You will love this rosemary chicken recipe, which is absolutely delicious made with your home grown rosemary. If you try it with the store-bought variety, you’ll be really disappointed as the flavour just isn’t there. This is a great way to use up left over roasted ham.

Ingredients

1 head garlic
6 boneless chicken breasts, skin on
¼ cup flour
Salt and freshly ground pepper
2 tbsp finely chopped rosemary
3 tbsp olive oil
3 oz. smoked ham, diced
1 large red onion, thickly sliced
2 tomatoes, seeded and chopped
½ cup black olives
3 tbsp brandy
1 bay leaf
¼ cup finely chopped parsley

Heat the oven to 400 F. Blanch the garlic, root end removed, for 3 minutes. Cool and peel off skins. Cut breasts into thirds. Combine flour, one tablespoon of the rosemary, salt and pepper and coat the chicken. Heat the olive oil in an oven-proof pan and brown the floured rosemary chicken in batches until golden. Remove and set aside chicken. Keep about two tablespoons of the fat in the browning pan and add ham, onion, garlic and the remaining tablespoon of rosemary. Sauté until golden (about 10 minutes). Add tomatoes, olives and brandy and bring to a boil. Add the chicken, cover and bake for 15 minutes or until chicken is cooked. Move rosemary chicken to a serving dish and sprinkle with parsley. Serves 6.

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