I love me some flavorful rosemary garlic chicken.
I’m always looking for new ways our family can eat healthy. I want my family to enjoy meal time. When it comes to food I’m cooking at home I want it to not only taste good, but to also be good for our health. Daddy’s been really great about making changes in his daily diet and it’s inspired all of us to watch what we eat, especially me. With two growing kids with completely different taste buds and eating habits, I have to get creative. I have a handful of recipes that I’ve been recycling for years, they’re good and all, but I get tired of cooking and eating the same things over and over again.
Over Memorial Day weekend, I had the opportunity to cook, a lot, for my family. I went to the grocery store and found some great deals on meat and chicken. I love the challenge of trying to find and make new dishes, but sometimes it can be daunting, luckily this weekend I was up for a challenge. The manager’s special at Von’s and the sample station at Trader Joe’s added a dash inspiration and a sprinkle of confidence. What came of it all was delicious, nutritious and devoured. I love it when my family eats everything I’ve cooked for them.
Ladies and gentleman, boys and girls, I present to you my Rosemary Garlic Chicken Recipe.
I’ve tried and tested various recipes in the past but never seemed to get it right. I love garlic and rosemary together, and I love the crunch of crispy chicken skin. I needed those two things to be just right in order for myself alone to enjoy it. With inspiration from about three recipes between Barefoot Contessa, The Pioneer Woman and AllRecipes.com – I happily concocted my own adaptation of these dishes. Add a glass of wine, some peace and quiet, or nice tunes, and cooking this dish will be therapy for your foodie soul!
The whole process took about an hour and a half. It was worth it. Cheers!
Rosemary Garlic Chicken
Ingredients
Chicken
1 teaspoon olive oil
3 tablespoons natural or real butter
4-5 Sprigs of rosemary
Salt
Pepper
Poultry Seasoning
10 Chicken thighs bone in
Gravy Sauce
1 Medium onion, sliced
Juice of 1 Half a lemon
3-4 Slices of lemon (use the other half)
2 heads of garlic roughly chopped (I used two packs inside the pre-peeled garlic from Trader Joe’s)
Salt and pepper to taste
2 Tablespoons of all purpose flour
1 ½ Cups of dry white wine (I used Sauvignon Blanc because I had it on hand)
1 Cup of milk or heavy cream
Cooking Instructions
Preheat oven to 425 degrees.
Season chicken generously with salt and pepper, lightly add poultry seasoning.
Start on the stone. In a Dutch oven (or any non-stick skillet) add 1 teaspoon olive oil, and then add 3 tablespoons natural or real butter. Add 2 sprigs of rosemary. Stir until melted and you can smell the herb’s aroma.
Place chicken skin side down and cook for 5-6 minutes. Leave it there as long as it takes to get the skin crispy, but not burned. Sometimes this means turning the flame down and being patient. When you get impatient, just pour yourself another glass of wine. Season the underside and cook for 5-6 minutes after flipping. Throw a few more sprigs of rosemary in when you feel like it!
Set the seared chicken aside on a large platter.
When all the chicken has been seared, throw the garlic, onion, juice of half of a lemon, another rosemary sprig and 3-4 slices of lemon into the pot. Let all the flavors soak and brown together.
Add 1 ½ cups of white wine and bring to boil.
In a separate bowl or pot add 2 tablespoons of all purpose flour and ladle in about 1-2 cups of the juices from the pot.
Whisk together and make sure to get all the lumps out.
When you have a smooth consistency, pour back into the pot. It may be thick but that’s okay. It will think out, just keep whisking. If you’re worried about it being too thick, add more of the juices to it.
Mix everything together. Add 1 cup of milk or heavy cream and stir. Return to a boil. Reduce heat.
Add all that delicious chicken back into the pot. Put the lid on the Dutch oven and pop it in the oven on the bottom rack for 30-45 minutes.
Roast some carrots and veggies on the top rack for about the same amount of time and you have a meal, baby!
What are some of your favorite chicken dishes? Share them with us in the comments below!
Looks delicious, Angela! I’ll have to try making this soon.
Suzette recently posted..Head To The Headquarters at Seaport for Father’s Day Gifts
Loves wonderful! I’m going to try it without the cream. You had me at “garlic!”
Thank you, Barbara! Garlic is delicious. And yes, I think it would still be great even without the cream. Chicken stock, perhaps? Enjoy!
Thanks, Suzette. I’m making it again this week for dinner at my parent’s house. Hopefully it’s a hit there too. Let me know how it turns out.
Yum – that looks amazing!! Would love to try that one night soon! 🙂
Jamie recently posted..Things That Bring Back Memories: Montell Jordan – This Is How We Do It #MondayMemories
Thank you, Jamie. It is really good. My husband made it again for a family party this week and it was a big hit! Let us know when you try it.