Chicken with Rosemary and Tomato Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 1 chicken jointed into 8 pieces
  • oil - enough to cover the chicken in a high sided pan
  • 1 heaped tablespoon rosemary spikes


Smother the chicken pieces in garlic and plenty of black pepper, a little salt and lemon juice for 1 hour before you cook.

Pre heat the fat - drop a cube of bread into it, if it turns golden the fat is hot enough. Dust the chicken pieces in flour and deep fry them - 10 minutes should be fine. Then add to the fat and the

chicken all the rosemary and continue cooking till chicken