Name: Chicken with rosemary
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 2 tablespoon plain (all-purpose) flour; 2 teaspoon sweet paprika; 1 teaspoon cracked black pepper; 8 (1.3kg) chicken thigh cutlets, skin on; 1 tablespoon olive oil; 4 clove garlic, unpeeled; 2 fresh rosemary stalks; 1 1/2 cup (375ml) chicken stock; 1/2 cup (125ml) dry white wine

Ingredients

2 tablespoon plain (all-purpose) flour

2 teaspoon sweet paprika

1 teaspoon cracked black pepper

8 (1.3kg) chicken thigh cutlets, skin on

1 tablespoon olive oil

4 clove garlic, unpeeled

2 fresh rosemary stalks

1 1/2 cup (375ml) chicken stock

1/2 cup (125ml) dry white wine

Method

1.Preheat oven to 180°C (160°C fan forced).

2.Combine flour, paprika and pepper in large bowl, season. Toss chicken in flour mixture.

3.Heat oil in large flameproof baking dish, cook chicken, in batches, until browned.

4.Return chicken to same dish with garlic, rosemary, stock and wine, bring to the boil. Transfer dish to oven, cook, uncovered, about 40 minutes or until chicken is cooked through.

5.Remove chicken from dish, cover to keep warm. Cook pan juices over medium heat, uncovered, about 5 minutes. Divide chicken among serving plates, drizzle with sauce.

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Ingredients

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