• Braised Balsamic Rosemary Chicken
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Braised Balsamic Rosemary Chicken

Braised Balsamic Rosemary Chicken

  1. 1 cup Water - PANTRY ITEM
  2. 1 tbsp Tomato Paste
  3. 1 tbsp Stock Powder
  4. 0 Salt And Pepper - PANTRY ITEM
  5. 3 g Rosemary
  6. 1 Each Red Onion
  7. 1 tbsp Plain Flour - PANTRY ITEM
  8. 50 g Green Beans
  9. 150 g Free-Range Chicken Thigh
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 150 g Desiree Potatoes
  12. 1 Each Carrot
  13. 1 tbsp Balsamic Vinegar - PANTRY ITEM
  1. 1 cup Water - PANTRY ITEM
  2. 2 tbsp Tomato Paste
  3. 1 tbsp Stock Powder
  4. 0 Salt And Pepper - PANTRY ITEM
  5. 5 g Rosemary
  6. 1 Each Red Onion
  7. 1 tbsp Plain Flour - PANTRY ITEM
  8. 100 g Green Beans
  9. 300 g Free-Range Chicken Thigh
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 300 g Desiree Potatoes
  12. 1 Each Carrot
  13. 2 tbsp Balsamic Vinegar - PANTRY ITEM
  1. 2 cup Water - PANTRY ITEM
  2. 3 tbsp Tomato Paste
  3. 2 tbsp Stock Powder
  4. 0 Salt And Pepper - PANTRY ITEM
  5. 8 g Rosemary
  6. 2 Each Red Onion
  7. 2 tbsp Plain Flour - PANTRY ITEM
  8. 150 g Green Beans
  9. 450 g Free-Range Chicken Thigh
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 450 g Desiree Potatoes
  12. 2 Each Carrot
  13. 3 tbsp Balsamic Vinegar - PANTRY ITEM
  1. 2 cup Water - PANTRY ITEM
  2. 4 tbsp Tomato Paste
  3. 2 tbsp Stock Powder
  4. 0 Salt And Pepper - PANTRY ITEM
  5. 10 g Rosemary
  6. 2 Each Red Onion
  7. 2 tbsp Plain Flour - PANTRY ITEM
  8. 200 g Green Beans
  9. 600 g Free-Range Chicken Thigh
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 600 g Desiree Potatoes
  12. 2 Each Carrot
  13. 4 tbsp Balsamic Vinegar - PANTRY ITEM
  1. 3 cup Water - PANTRY ITEM
  2. 6 tbsp Tomato Paste
  3. 3 tbsp Stock Powder
  4. 0 Salt And Pepper - PANTRY ITEM
  5. 15 g Rosemary
  6. 3 Each Red Onion
  7. 3 tbsp Plain Flour - PANTRY ITEM
  8. 300 g Green Beans
  9. 900 g Free-Range Chicken Thigh
  10. 0 Extra Virgin Olive Oil - PANTRY ITEM
  11. 900 g Desiree Potatoes
  12. 3 Each Carrot
  13. 6 tbsp Balsamic Vinegar - PANTRY ITEM

Prep:

  1. Peel and slice carrot.
  2. Thickly slice potatoes.
  3. Wash and trim snow peas.
  4. Trim any excess fat off chicken.
  5. Peel, halve and thinly slice onion.
  6. Strip leaves from rosemary, reserving some for garnish, finely chop.
  7. Wash and trim green beans.

Method:

  1. Dust the chicken lightly in flour and season with salt and pepper. Reserve the excess flour. Heat olive oil in a large stockpot over high heat. Add the chicken and cook for about 2 minutes on each side or until browned. Remove.
  2. Garnish with thinly sliced chilli.
  3. In a saucepan, half cover the sliced potatoes with cold salted water and bring to the boil. Cook for about 5 minutes and add the beans for a further 3 minutes or until tender.
  4. Serve the chicken and sauce over the potatoes and beans. Garnish with rosemary.
  5. Heat oil in the same stockpot over medium heat. Add the onion, carrot and rosemary (reserving a little for garnish). Stir and cook for 1 to 3 minutes or until lightly browned. Stir in the tomato paste and reserved flour. Return chicken to the pot and add water, stock powder and vinegar. Bring to the boil. Cover and simmer for 15 to 20 minutes, until the chicken is tender and the sauce has thickened. Season with salt and pepper.
  6. Heat a little oil in same hot wok. Add corn and broccolini. Stir-fry for about 2 to 3 minutes, or until broccolini is almost tender. Return chicken with snow peas, soy sauce and brown sugar. Stir-fry for a further 2 minutes and add noodles.
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