Fresh Lemon and Rosemary Chicken
My new obsession is Smoked Garlic. If you haven’t come across this it is simply wonderful. The cloves add a wonderful smoky flavor without overpowering the food. There are lots of how to articles on how to smoke your own garlic, but the easiest way to get smoked garlic is to march down to the store and buy them. They are not cheap, but you don’t need much and it is really worth it. I have found them at Whole Foods and here in Surrey at Garson’s Farm Market. You can also order them from The Garlic Farm. They keep well and are really versatile. The are amazing with baked brie or on pizza. Lemon & Rosemary Chicken with Smoked Garlic gets a flavor boost from the smoked garlic, but you can make it with roasted garlic or just plain cloves and it turns out great. This is another of my dutch oven, brown it and leave it dishes. Serve it up with Roasted Fall Vegetables, individual Light Corn and Cheddar Soufflés and crusty bread for soaking up the lemony sauce and to smear the soft Smoked Garlic cloves on. You can cook the Souffles at the same time.
Lemon and Rosemary Chicken with Roasted Garlic
Prep
Cook
Total
Yield 4 servings
Smoked Garlic gives this dish a nice deep flavor, but roasted or regular garlic works well too. Serve with crusty bread or over noodles.
Ingredients
- 4 Organic Chicken Breasts
- Sprinkle of Braggs 24 Herb Seasoning (or other seasoning mix)
- 6 large cloves Smoked Garlic (or roasted Garlic) peeled
- 1 cup White Wine
- 1 cup Chicken Broth
- 6 Lemon Slices
- Juice of 1/2 Lemon
- 2 Sprigs Fresh Rosemary
Instructions
- Preheat oven to 200c or 400f
- Heat a glug of Olive Oil in the Dutch Oven over High Heat
- Season the Chicken Breasts with the Herb Seasoning
- Sear the Chicken 3-5 minutes on each side keeping the heat high
- Add the Garlic Cloves and lay the Lemon Slices and Rosemary Sprigs over the Chicken
- Add the Broth and Wine (be careful of splattering)
- Bring to a boil, then cover and transfer to the oven
- Turn the oven down to 170c or 325f
- Cook 30-45 minutes until chicken is tender and no longer pink in the middle
- Serve in shallow bowls with a spoonful of broth and crusty bread
Notes
Instant Pot Version
- Heat a splash of Olive Oil on the Saute setting until hot
- Season the Chicken with the Bragg's and Sear until just brown on both sides about 2 min
- Add the Wine, Broth, Lemon Juice, Rosemary Sprig and Garlic
- Lay the Lemon Slices over the Chicken Breasts
- Switch to Manual, lock the pressure valve and add 6 minutes of cooking time
- Let the pressure come down for 5 minutes and then release the remaining pressure
- Check and make sure the chicken is not pink in the middle
- Remove the Rosemary and Serve in shallow bowls with a ladle of broth
Braggs Herb Sprinkle
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