Rosemary Roasties
You will need,
Potatoes (King Edwards)
Rosemary,
Thyme,
Paprika,
Olive Oil,
Garlic,
Shallots,
Salt and Pepper,
Stock Cube of Your Choice,
- Boil the potatoes until soft but don’t over boil until the fall apart or the end result will not be so presentable.
- Place the cooked potatoes onto a baking tray.
- Drizzle with a little olive oil and then sprinkle over the stock cubes (I like to use Lamb but any will do) the paprika, the rosemary, thyme and crushed garlic.
- After frying the shallots a little, add those too.
- Drizzle with a little more olive oil, season to taste and then place in the center of a hot oven (220C/425F) and cook for 30 minutes, checking regularly and turning once at least. Be gentle with the potatoes or they will break up.
Perfect with Deelicious Chicken Sauce, also great to serve at BBQs.
Enjoy!
Dee
Share on Facebook
Deelicious Chicken Sauce
You will need,
Chicken Breasts
Rosemary
Red Wine
White Wine Vinegar
Sherry
Thyme
Garlic
Salt and Pepper
Vegetable Stock Cube
Chicken Stock Cube
Butter
Worcestershire Sauce
Sour Cream
6 Mushrooms
Tomatoes (Tinned/fresh)
Milk
- Start with marinading your chicken. Begin by putting a large knob of butter in a bowl along with a vegetable stock cube, a chicken stock cube and some crushed garlic.
- Place them in the microwave for 20 seconds or until the butter has fully melted.
- Then stir vigorously until the cubes have integrated.
- Add the raw chicken breasts, roughly cubed, to the bowl.
- Leave them for an hour in the fridge, covered with cling film. (If you don’t have time to do this then it’s fine to just roll them around for a bit until the chicken is fully coated in the butter)
- Heat up a deep frying pan and once hot, add the chicken along with any remaining butter in the bowl and add some rosemary and thyme.
- Fry the chicken on a medium heat until the colour of the meat is white.
- Add some roughly chopped mushrooms (closed cup/button) along with a splosh of Worcestershire Sauce.
- Fry until the mushrooms are just cooked.
- Now add a 70ml of sherry, same of red wine (Brandy can be used instead, but if you are using brandy, you wont need to add any sherry, red wine or vinegar)
- Now add a splash of white wine vinegar
- Leave to simmer for 5 minutes.
- Now add half a can of chopped tomatoes or 4 fresh tomatoes
- Immediately add a couple of gluggs of milk with the tomatoes so the mixture is cool enough to add the sour cream without curdling.
- Add the sour cream a spoonful at a time, and stir in each time. If you add it too fast it may curdle. You should only need half a pot or so.
- Add seasoning to taste. Both rosemary and thyme are fairly strong flavours and it’s a question of personal taste when it comes to seasoning. Sometimes it can be a case of less is more but the rosemary and thyme give it a lovely kick.
- Simmer for 10 minutes.
This can be served with pasta or my personal favourite, Rosemary Roasties. Depending on what you serve the chicken with, it can be made into a summer dish or a winter dish.
Enjoy!
Dee
Share on Facebook
