Chicken with Garlic, Rosemary and Bruschetta

Chicken thighs and drumsticks fried until crisp, then simmered with garlic and rosemary, served alongside toasted garlic ciabatta.

Easy Garlic Chicken Dinner Italian Gennaro Contaldo

Estimated Nutrition

Calories

604

kcal / serving

4832 kcal total

Carbs

30.3g

per serving

242 g total

Fat

38.5g

per serving

308.2 g total

Protein

28.1g

per serving

224.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

Plain Flour

For dusting

loaf

Ciabatta

Sliced

Liquids

150

Dry White Wine

Meat

Chicken Thighs And Drumsticks

NutsSeeds

unit

Salt

To taste

unit

Black Pepper

To taste

bulb

Garlic

Cloves separated and bruised

handful

Rosemary

Fresh sprigs

clove

Garlic

Peeled and halved

OilsFats

150

Extra Virgin Olive Oil

tbsp

Olive Oil

For bread

Method

Season the chicken with salt and pepper then dust with flour.

Fry chicken in hot olive oil for 2 minutes per side until golden.

Add bruised garlic and rosemary, cover, and cook on medium-low for 30 minutes.

Increase heat to high, add white wine, and simmer until liquid evaporates.

Check that the chicken is cooked through and skim off excess oil.

Oil the ciabatta slices and grill on a griddle pan until crisp.

Rub hot bread with garlic and drizzle with a little oil from the chicken.

Serve chicken with the toasted bruschetta and rosemary garnish.