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Braised Balsamic Rosemary Chicken

Braised Balsamic Rosemary Chicken

Ingredients for One

  1. 150 grams free-range chicken thigh
  2. 150 grams Desiree potatoes
  3. 50 grams green beans
  4. 2.5 grams rosemary
  5. 0.5 carrot
  6. 1 red onion
  7. 1 tbsp tomato paste
  8. 0.5 tbsp stock powder
  9. 0.5 cup water
  10. 1 tbsp balsamic vinegar - PANTRY ITEM
  11. 0.5 tbsp plain flour - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM
  13. salt and pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams free-range chicken thigh
  2. 300 grams Desiree potatoes
  3. 100 grams green beans
  4. 5 grams rosemary
  5. 1 carrot
  6. 1 red onion
  7. 2 tbsp tomato paste
  8. 1 tbsp stock powder
  9. 1 cup water
  10. 2 tbsp balsamic vinegar - PANTRY ITEM
  11. 1 tbsp plain flour - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM
  13. salt and pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams free-range chicken thigh
  2. 600 grams Desiree potatoes
  3. 200 grams green beans
  4. 10 grams rosemary
  5. 2 carrot
  6. 1 red onion
  7. 4 tbsp tomato paste
  8. 2 tbsp stock powder
  9. 2 cup water
  10. 4 tbsp balsamic vinegar - PANTRY ITEM
  11. 2 tbsp plain flour - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM
  13. salt and pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams free-range chicken thigh
  2. 900 grams Desiree potatoes
  3. 300 grams green beans
  4. 15 grams rosemary
  5. 3 carrot
  6. 2 red onion
  7. 6 tbsp tomato paste
  8. 3 tbsp stock powder
  9. 3 cup water
  10. 6 tbsp balsamic vinegar - PANTRY ITEM
  11. 3 tbsp plain flour - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM
  13. salt and pepper - PANTRY ITEM

Prep:

  1. trim any excess fat off chicken
  2. peel, halve and thinly slice onion
  3. peel and slice carrot
  4. thickly slice potatoes
  5. wash and trim green beans
  6. strip leaves from rosemary, reserving some for garnish, finely chop

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. 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.
  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.
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