Potted Chicken Breasts with Lemon and Rosemary

Name: Potted Chicken Breasts with Lemon and Rosemary
Prep time: 6 h 10 min
Cook time: 6 h 10 min
Total time: 6 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 6 small pieces bone-in, skin-on chicken breast; 2 carrots, chopped; 2 ribs celery, chopped with leafy tops; 237 milliliters chicken stock; 6 servings Crusty bread; 59 milliliters EVOO; 3 cloves garlic, thinly sliced; 1 Zest and juice of lemon; 1 onion, chopped; 3 Tbsps About rosemary, chopped; 6 servings Salt and pepper; 2 Tbsps tomato paste; 237 milliliters dry red or white wine

This recipe serves 6. One serving contains 160 calories, 2g of protein, and 10g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. Only If you have salt and pepper, rosemary, tomato paste, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 6 hours and 10 minutes.

Instructions

Watch how to make this recipe.

In a pot, combine EVOO with the carrots, onion, celery, garlic and lemon zest and juice. Season the chicken with salt and pepper on both sides, turn in the vegetables and oil and cover. Refrigerate for 3 to 4 hours.

Ingredients you will need

Salt And Pepper

Lemon Zest

Vegetable

Carrot

Whole Chicken

Celery

Garlic

Juice

Onion

Extra Virgin Olive Oil

Cooking Oil

Equipment you will use

Pot

Return to room temp.

Place a pot over medium-high heat and brown the chicken 15 to 20 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Pot

Add the wine and reduce for a few minutes. In a small bowl, stir together the tomato paste with 1/4 cup hot water, then add to the sauce along with the stock. Bring to a boil, then reduce the heat and simmer 20 to 30 minutes more to cook through. Cool and store.

Ingredients you will need

Tomato Paste