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BRAISED CHICKEN RECIPE

Saturday April 25th, 2009
ImageRock n Roll Braised Chicken

2 chicken legs per person
2 large onions
4 medium tomatoes
2lbs new potatoes (depending on number of diners)
2 cups of fresh or frozen peas.
2 cloves garlic
Large sprig fresh rosemary
2 glasses dry white wine
salt and black pepper
olive oil

Chop the onions roughly and fry gently in olive oil in a casserole dish. Chop garlic and add to the onions. Put chicken legs into the casserole dish and stir. Cut the tomatoes into quarters and add to casserole. Grind plenty of black pepper over everything and stir. Add white wine and rosemary and a little salt. Cover and simmer for twenty minutes. Add potatoes and peas. Place in medium oven and remove lid after twenty minutes. Cook for a further 15 minutes. Remove rosemary sprig before serving.
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