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Rosemary chicken in a pan on a brown cloth, surrounded by herbs and onions.

Rosemary Chicken

Nele
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients
  

  • 1 whole chicken or 4 chicken breasts
  • olive oil for greasing
  • 2 garlic cloves
  • 1 stalk leek
  • 3 sprigs rosemary
  • 1 cup hard cider
  • 1 can (14 oz.) canned cannellini beans optional
  • salt & pepper
  • 1 oz blue cheese
  • 3 tbsp sour cream
  • 2 tbsp parsley

Instructions
 

  • Preheat your oven to 350°F.
  • If using a whole chicken, cut it into 6 pieces.
  • On the stove, heat some olive oil in an oven-safe dish and brown the chicken evenly on all sides.
  • Meanwhile, peel and finely slice the garlic and leek.
  • Add the garlic, leek, and rosemary sprigs to the chicken and sauté briefly. Now, deglaze with the hard cider, (optionally) add the beans along with their liquid, and season generously with salt and pepper.
  • Transfer the dish to to the oven and cook for about 45 minutes, or until the chicken is tender.
  • Afterwards, return the pot to the stovetop and stir in the cheese and sour cream. Simmer for a few minutes, remove the rosemary sprigs, and sprinkle with fresh parsley before serving. Enjoy!