Golden Braised Chicken with Rosemary and Garlic

Ingredients

• 1.83 ml olive oil
• 2.1 onion, thinly sliced
• 3.5 cloves garlic, crushed
• 4.1.5 kg chicken, cut into pieces
• 5.75 ml flour, seasoned with salt and pepper
• 6.125 ml dry white wine
• 7.30 ml tomato paste
• 8.250 ml chicken stock, ½ Knorr cube dissolved in 1 cup boiling water
• 9.5 ml sugar
• 10.15 ml dried rosemary, crumbled

Method

1. 1.Heat oil in a large pot and sauté the onion and garlic until softened — about 5 minutes. Set aside.
2. 2.Lightly coat the chicken pieces with the seasoned flour.
3. 3.Brown on both sides in small batches on high heat.
4. 4.Transfer the chicken, onion and garlic to a large corningware dish.
5. 5.Increase heat to medium high in the pot. Add the wine, tomato paste and sugar, scraping up the browned pieces from the chicken.
6. 6.Boil up and then pour over chicken in dish.
7. 7.Cover and bake at 180°C for about 30 minutes.
8. 8.After 30 minutes, add the chicken stock and rosemary. Cook another 20 minutes.
9. 9.Take lid off dish to brown chicken — 10–20 minutes.
10. 10.Taste and add salt and pepper if needed.

Notes

• Source: page 21 of Adobe Scan 24 Feb 2026.pdf.