Rosemary chicken with cherry sauce

Rosemary chicken with cherry sauce

Total: 1 hr 5 min. | Active: 40 min.
lactose-free
Nutritional value / person: 738 kcal
, Fat: 32 g
, Carbohydrate: 66 g
, Protein: 43 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chicken

1 tbsp olive oil
1 tbsp rosemary, finely chopped
¾ tsp salt
a little pepper
8 chicken thigh
2 garlic clove, finely chopped
2 shallot, thinly sliced
2 tbsp rosemary, roughly chopped
300 g cherry, pitted
1 tbsp sugar
½ dl balsamic vinegar
½ tbsp Maizena cornflour
½ dl chicken bouillon

Rice with celery

250 g basmati rice
4 dl salted water
300 g celery, thinly sliced
1 tbsp olive oil
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Chicken

Heat the oil in a non-stick frying pan. Mix the rosemary, salt and pepper, season the chicken with the mixture, fry over a medium heat for approx. 7 mins. on each side, remove. Stir fry the garlic, shallots and rosemary in the same pan for approx. 3 mins. Add the cherries, cook briefly. Sprinkle the cherries with sugar, pour in the balsamic, bring to the boil, reduce a little. Stir the cornflour into the stock and add to the pan, bring to the boil, transfer to the baking dish, place the chicken on top (skin side up).

To roast in the oven

Approx. 25 mins. in the centre of an oven preheated to 200°C.

Rice with celery

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Bring the salted water and rice to the boil, cover and simmer over a very low heat for approx. 10 mins. Turn off the heat and leave the rice in the covered pan – without removing the lid – for approx. 10 mins. to fluff up. Separate the rice with a fork, stir in the celery and oil, serve with the chicken.

Similar recipes

Fotografin Claudia Link, Foodstyling Katja Rey

RECIPES FOR A CHRISTMAS FEAST

Like no other season, Advent is the time to eat and be merry. Christmas biscuits, homemade gifts from the kitchen or a scrumptious Christmas meal: temptations abound. If you want to prepare a real treat for friends and family, you will find our best recipes here for a Christmas feast that leaves nothing to be desired, with everything from Christmas mains to Christmas desserts.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.