CHICKEN ROSEMARY (SALLYE)

sallye bates

By
@grandedame

This is a good healthy dish for those who want savory taste without sacrificing a lot of calories.

Try it, I think you'll like it.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
15 Min
Cook:
45 Min
Method:
Bake

Ingredients

4 medium
boneless skinless chicken breasts (or you can use 8 boneless skinless thighs)
3 Tbsp
butter
1 medium
white onion
2
ribs of celery
1 clove
garlic
1 Tbsp
chicken bouillon
1-3/4 c
water
1/4 c
dry white wine
1/2 bunch
parsley
2 tsp
fresh rosemary
1 c
wild brown rice

Step-By-Step

1Peel onion and cut into quarters, place in food processor.

Cut celery ribs into 2" pieces and add to processor.

Peel garlic clove and add to processor.

Pulse together until all items are finely diced.

Set aside.

2Wash parsley and remove stems.

Chop leaves only until finely diced.

Set aside.

3You can use a mortar and pestle to crush the rosemary or you can just use the leaves as is.

4Preheat oven to 375ยบ

Lightly spray baking dish (I use a 9" x 9" size) and set aside.

5Place butter in heavy skillet over medium heat.

When butter is sizzling, add chicken pieces and brown on all sides. This will take about 8-10 minutes.

Remove chicken from pan and place in baking dish.

6In the same skillet, still over medium high heat, brown the onion, garlic and celery.

Stir often with wooden spoon to deglaze pan and keep vegetables from burning.

7Add parsley and rosemary to the skillet.

Add the water, wine and bouillon to the skillet, and continue to stir until liquid begins to boil.

8Add the uncooked rice and pour over chicken pieces.

9Place in preheated oven and cook for 45 minutes, or until rice is tender and liquid has been absorbed.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy