Perfect Rosemary Chicken

    50 minutes

    Frying, simmering then baking is the secret to this delectably crunchy chicken recipe. Serve with rice or potatoes and a green salad.

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    Serves: 4 

    • 4 whole chicken legs, separated into drumsticks and thighs
    • salt and pepper, to taste
    • 2 tablespoon oil
    • 2 tablespoons finely chopped garlic
    • 1 eschallot, chopped
    • 1/2 cup (125ml) water
    • Dijon mustard, to taste
    • freshly chopped rosemary, to taste
    • salt, to taste
    • breadcrumbs, as needed

    Preparation:10min  ›  Cook:30min  ›  Extra time:10min marinating  ›  Ready in:50min 

    1. Season the chicken with salt and pepper, let sit for 10 minutes.
    2. Heat a large frying pan with 2 tablespoon oil over medium heat. Stir fry the garlic and eschallot until aromatic, 2-3 minutes. Add the chicken skin-side down and cook until the skin turns brown, 3-4 minutes. Flip over and continue to cook until done, about 3-4 minutes.
    3. Add 1/2 cup water to the pan and bring to the boil, reduce the heat, cover and simmer for 3-5 minutes or until the juices of the chicken run clear. Set aside and allow to cool.
    4. Pre-heat the oven to 150 C.
    5. Spread just enough mustard on the chicken skin to coat evenly. Sprinkle with rosemary, then coat with breadcrumbs.
    6. Place the chicken onto a baking tray. Bake until the chicken is heated through and the breadcrumbs are brown and crunchy. Serve.

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