Name: Pollo al rosmarino (Pan-roasted chicken with tomatoes, rosemary, and garlic)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 2 garlic cloves; 1 chicken bouillon cube; 7 ounces (200 g) canned tomatoes; 4 tablespoons extra-virgin olive oil; needles from 2 sprigs rosemary; salt; small piece dried chile; scant 1 cup (200 ml) dry white table wine; 1 medium-size whole chicken

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1 medium-size whole chicken
2 garlic cloves
1 chicken bouillon cube

Method

Cut the chicken into large pieces. Crush 1 garlic clove flat. Crumble the bouillon cube. Dice the tomatoes.

Heat the oil and crushed garlic in a skillet and brown the chicken, turning as needed, until it takes on a nice color on all sides. Discard the garlic and add the bouillon cube, the rosemary needles from 1

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Pollo al rosmarino

Pan-roasted chicken with tomatoes, rosemary, and garlic

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of