Rosemary chicken
mary. If you try it with the store-bought variety, you’ll be really disappointed as the flavour just isn’t there. This is a great way to use up left over roasted ham.
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Propagating rosemary can be easily done with fresh cuttings dipped in growth hormones and placed in fresh potting soil.
will promote better air circulation around its roots than a plastic pot, but take care not to let it dry out completely. It’s pretty unforgiving if you do. In the wild, many varieties of rosemary
grow five to six feet tall – a potted rose- mary, though, will need to be pruned to keep it to a manageable size. You can root prune when changing pots or refreshing soil periodically. If you do this, be sure to prune an equal amount of the top of the plant at the same time. Don’t throw away the snippings. Hang them to air dry and store the leaves in an airtight container, which you will put away in a cool dry place. You can also freeze whole sprigs, pulling off needles as you need them. Rosemary is famous for its role in
making lamb a very special dish, but rose- mary is also wonderful added to mari- nades for beef or chicken or for potatoes. Remove and chop the leaves for use in dishes such as potatoes, carrots and pizzas or use the entire sprig as a garnish or to flavour a marinade.
Rosemary trivia
• Rosemary is the herb of remembrance and has been studied for use in treat- ing Alzheimer’s. It contains something called carnosic acid which is useful in fighting off free radical damage to the brain.
• Rosemary is chock full of vitamin A – just a few rosemary leaves can provide you with all the vitamin A you need in a day. The herb is also a great source of the B vitamins.
• A few springs of rosemary on your doorstep should keep witches away and if you are troubled by nightmares, then put a sprig under your pillow. k
Ingredients 1 head garlic 6 boneless chicken breasts, skin on ¼ cup flour Salt and freshly ground pepper 2 tbsp finely chopped rosemary 3 tbsp olive oil 3 oz. smoked ham, diced 1 large red onion, thickly sliced 2 tomatoes, seeded and chopped ½ cup black olives 3 tbsp brandy 1 bay leaf ¼ cup finely chopped parsley
Heat the oven to 400 F. Blanch the garlic, root
end removed, for 3 minutes. Cool and peel off skins. Cut breasts into thirds. Combine flour, one tablespoon of the rosemary, salt and pepper and coat the chicken. Heat the olive oil in an oven-proof pan and brown the floured chicken in batches until golden. Remove and set aside chicken. Keep about two tablespoons of the fat in the browning pan and add ham, onion, garlic and the remaining tablespoon of rosemary. Sauté until golden (about 10 minutes). Add tomatoes, olives and brandy and bring to a boil. Add the chicken, cover and bake for 15 minutes or until chicken is cooked. Remove to a serving dish and sprinkle with parsley. Serves 6.
ou will love this recipe, which is absolutely delicious made with your home grown rose-
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