Rosemary chicken with cherry sauce

Rosemary chicken with cherry sauce

Total: 1 hr 5 Min. | Active: 40 Min.
Nutritional value / people: 738 kcal
, Fat: 32 g
, Carbohydrate: 66 g
, Protein: 43 g


4 people


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:

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1 tbsp olive oil
1 tbsp rosemary, finely chopped
¾ tsp salt
a little pepper
8 chicken thighs
2 garlic cloves, finely chopped
2 shallots, thinly sliced
2 tbsp rosemary, roughly chopped
300 g cherries, 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
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One shallow ovenproof dish (holding approx. 2 l)

How it's done

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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.

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