So, we ate dinner last night at 9:15 pm. I convinced my children we were eating like Europeans. I don’t know why it was so late but at least we finally all sat down at the table together.
This is not a great picture of the meal. It was really dark by the time we were eating and beige food on white plates just does not photograph well.
I found this recipe for Rosemary Chicken from Cannella Vita.com on Pinterest. It sounded interesting and best of all I had all the ingredients on hand.
My house smelled AMAZING! The caramelized onions with the garlic and apple cider vinegar smelled to die for. Then add in the rosemary? Even better.
What I think was disappointing was that the sauce separated and then the taste was not equal to the smell. I mean it was a good comforting meal but I wanted it to taste like what I was smelling. I will make this again but maybe make a few substitutions to better suit our tastes and ramp up the flavors for us. After dinner I read the comments and there were comments about the sauce separating. It didn’t affect the taste but it didn’t look all that great.
I served this over brown rice with a side of carrots and green beans with almonds to round out the meal.
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 large onion, thinly sliced
- 1 1/2 lbs. chicken, cubed or whole boneless breasts are fine
- 2 tablespoons fresh rosemary, chopped
- 2 cups heavy cream
- 1/4 cup cider vinegar
- Preheat oven to 375 degrees and spray a casserole dish with non-stick spray.
- In a large skillet over medium heat cook the onions and garlic until the onions start to turn translucent.
- Add the chicken to the pan and cook until chicken is well browned. Scrape the bottom of the pan often to keep onions and garlic from burning.
- Remove the well browned chicken from the pan to the prepared casserole dish leaving the garlic and onions in the skillet.
- Add the cream to the skillet. Stir well. Add in the vinegar and stir well.
- Continue to cook the mixture over medium heat, scraping up the brown bits, onions, and garlic from the bottom of the pan.
- Add the rosemary, crushing it slightly between your hands as you drop it in.
- Bring mixture to a boil. Allow the sauce to reduce by half.
- Remove the sauce from the heat and pour sauce over the chicken in baking dish.
- Bake until chicken is cooked through 20 minutes for cubed pieces to 30 minutes for breasts.
- Remove from oven and allow to rest 5 minutes before serving.