for 4 person

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

How it's done

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.

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