CHICKEN WITH CHARRED ROSEMARY VINAIGRETTE
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Roast 2 of the rosemary sprigs directly on the oven rack for 5 minutes until charred. Strip off the leaves and finely crush them.
- In a small bowl, whisk the leaves with the vinegar, mustard, and 1/4 cup of the oil. Season with salt and pepper and set aside. Discard the rosemary stems.
- In a large deep skillet, heat the remaining 1 TBSP of oil. Season the chicken with salt and pepper and cook, skin side down over moderately high heat turning once, until well browned. (12 minutes). Transfer to a. plate.
- Pour all but 2 TBSP of fat from skillet. Stir in the artichokes, tomatoes, caper berries, and the remaining rosemary sprigs. Top with the chicken and roast in the oven for 15 minutes until an instant read thermometer in the chicken reads 165 degrees.
- Drizzle with the vinaigrette.
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allan hamz
[email protected]This recipe is a must-try!
Noah Luning
[email protected]Can't wait to try this recipe!
Dipesh Khadayat
[email protected]Looks delicious!
Op Riyon
[email protected]I'm not sure what I did wrong, but the chicken didn't come out right. I'll definitely give this recipe another try though.
Aaron Franklin
[email protected]The chicken was dry and the vinaigrette was bland.
Yousef Alsurame
[email protected]This dish was good, but the vinaigrette was a bit too strong for my taste.
Alhassan Salifu
[email protected]I'm not usually a fan of chicken, but this recipe was amazing. The vinaigrette was perfect and the chicken was cooked perfectly.
Laylah Logo
[email protected]Loved this recipe! The charred rosemary vinaigrette is a game changer. Definitely making this again.
Alemitu Tadele
[email protected]Easy to follow instructions. The chicken was juicy and flavorful. The vinaigrette was a great addition.
Luis Fernando
[email protected]This chicken dish was an absolute hit! The charred rosemary vinaigrette added a perfect balance of flavor, and the chicken was cooked to perfection. I highly recommend this recipe.