tomato chicken & rosmarino one pot



chicken is a staple in my home. a lean meat, high in protein, easy to cook and very versatile. my firm favourite is a whole chicken stuffed with lemon and herbs and drenched in white wine, then shoved into the oven for a lengthy roasting period. yum.
and then pasta…my other secret love affair.
so combining the two makes perfect sense. to me food is not only to cure hunger. it brings people together. it soothes an aching heart. it stirs up good conversation. it makes a very dull day colourful.
it really is the best medicine money can buy. and it doesn’t always have to be fancy.
rosmarino is a small rice like pasta that i often use when making a cold salads with zesty dressings. and if you are not totally sold on the pasta idea in this dish, then use rice instead and have a Spanish evening.
this is comfort food at its best. a little effort in shredding the chicken after the cooking process but well worth it! i like to shred the chicken before serving as it is a little easier (and tidier) than doing it at the table but there really are no rules.
a great tasting, home cooked meal, perfect for the family or an evening of easy going entertainment.

serves 6
1 whole chicken, giblets removed
2tbs olive oil
3tbs butter
1 small onion, chopped
3 fat garlic cloves, chopped or grated
2tbs tomato paste
1 can chopped tomato
3 medium carrots, peeled and diagonally sliced
3 celery ribs, sliced
2tbs brown sugar
2tsp paprika
1/2tsp onion seeds
1/2tsp cumin seeds
1/2tsp coriander seeds
1/2tsp dried mixed herbs
2tbs worcestershire sauce
3 stalks rosemary, leaves only, chopped
1/2tsp salt
1/2tsp black pepper
1/2c dry white wine
600ml chicken stock
600ml cold water
handful fresh chives, chopped
handful fresh parsley, chopped
200g rosmarino pasta

how to do it
preheat the oven to 180 degrees C. or 160 with a fan.
heat a little oil in a deep, oven proof dish with tight fitting lid or dutch oven.
place the chicken in the hot oil, breast side down, and brown the meat for about 4 minutes. remove and set aside.
add the remaining oil and butter. sauté the onion until translucent. add the tomato paste, brown sugar, spices & rosemary and cook for about 2 minutes, until wonderfully fragrant. deglaze with the white wine and cook until reduced by half.
add the carrots and celery and stir to coat. pour the chopped tomato into the pot with the chopped garlic. stir and cook for 2 minutes. place the chicken back into the pot, skin side up. pour the chicken stock and cold water mixture into the pot, around the chicken but leaving the top of the chicken breast untouched.
bring the pot to the boil, uncovered.
once boiling, place the lid on top and put it into the oven for one hour, 20 minutes.
carefully remove the pot from the oven and gently stir in the rosmarino pasta around the sides of the chicken. put the pot back into the oven, with the lid on, for a further 30 minutes.
remove from the oven and rest, covered for 20 minutes.
now you can remove the chicken and shred the meat to your preference, discarding the bones and carcass. stir the parsley and worcestershire sauce through the pasta. place the shredded chicken on top and garnish with the chopped chives and a few pinches of paprika.

from my kitchen to yours, with love x




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