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.
tonytsang
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Ingredients
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
Directions
Preparation:10min ›
Cook:30min ›
Extra time:10min marinating ›
Ready in:50min
- Season the chicken with salt and pepper, let sit for 10 minutes.
- 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.
- 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.
- Pre-heat the oven to 150 C.
- Spread just enough mustard on the chicken skin to coat evenly. Sprinkle with rosemary, then coat with breadcrumbs.
- Place the chicken onto a baking tray. Bake until the chicken is heated through and the breadcrumbs are brown and crunchy. Serve.
