Here’s a simple chicken dish that I learned from my childhood next door neighbor Amelia who was originally from Genoa, Italy. My mother prepared this dish at least once a weak during the winter months (my sister and I would jump with joy when we saw this dish at the dinner table). Amelia had her own rosemary bush in her backyard (preserved in winter with a glass dome) but you can buy your rosemary at the market!
That’s it; you’ll be amazed at the wonderfully rich rosemary flavor and how tender the chicken becomes! I like serving the chicken dish with white rice and a fresh, mixed green, salad.
- Rosemary chicken is best prepared with day old chicken cutlets made from chicken thighs or breast (here's my chicken cutlet recipe). Start by adding a bit of chicken stock to a saute pan (about 1 cup) and a good bunch of fresh rosemary. Bring the ingredients to a slow simmer and add your chicken. Simmer for about 10-15 minutes with a lid (turning the chicken once during the cooking process). You can add a bit of freshly chopped parsley and black pepper just before serving.
- -8 chicken cutlets (made from the breast or thigh); if you have leftover chicken cutlets then all the better.
- - 1.5 cups of chicken stock
- Bunch of fresh rosemary
- Bunch of fresh parsley
- Freshly ground black pepper