Chicken, olive and rosemary hotpot
Warm up with this delicious Chicken, Olive, and Rosemary Hotpot recipe. Tender chicken breasts are seasoned and sautéed with onions and garlic, then simmered in a rich blend of white wine, tomatoes, and olives. Fragrant rosemary adds a touch of earthy sophistication to this comforting dish. Perfect for cozy dinners and easy to make, this hotpot is a surefire way to impress family and friends.
Cook time 35 min
Prep time 15 min
Ingredients:
1/4 cup all-purpose white wheat flour4 chicken breasts
1 tbsp olive oil
1 onion
2 garlic cloves
1 cup white wine
1 can canned tomatoes
1/2 cup olives
2 tbsp rosemary
The Chicken, Olive, and Rosemary Hotpot is a hearty and flavorful dish perfect for a comforting dinner. Combining tender chicken breasts with the robust tastes of olives, rosemary, and tomatoes, this recipe is sure to become a favorite. With simple ingredients and straightforward steps, even novice cooks can master this delightful meal.
Instructions:
- Rinse and pat dry the chicken breasts.
- Cut the chicken breasts into chunks or bite-sized pieces.
- In a shallow dish or bowl, dredge the chicken pieces in the all-purpose flour until well-coated. Shake off any excess flour.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Once the oil is hot, add the floured chicken pieces.
- Cook the chicken until browned on all sides, about 5-7 minutes. Work in batches if necessary to avoid overcrowding the pot.
- Remove the browned chicken from the pot and set aside.
- In the same pot, add the finely chopped onion.
- Cook for about 3-4 minutes until the onion is softened and translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in the white wine, stirring and scraping up any browned bits from the bottom of the pot.
- Allow the wine to simmer for about 2-3 minutes until it reduces slightly.
- Add the canned tomatoes (with their juice) to the pot.
- Stir in the olives and chopped rosemary.
- Return the browned chicken pieces to the pot.
- Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for about 30 minutes, stirring occasionally, until the chicken is cooked through and the flavors are well combined.
- Taste and adjust seasoning if necessary.
- Serve the hotpot hot, garnished with a sprig of fresh rosemary if desired.
- This dish pairs well with crusty bread, rice, or mashed potatoes.
Tips:
- For added flavor, marinate the chicken breasts in olive oil and rosemary for an hour before cooking.
- Make sure to brown the chicken well in the initial step to develop a deeper flavor.
- You can substitute white wine with chicken broth if you prefer a non-alcoholic version.
- Add in extra vegetables like bell peppers or zucchinis for more nutritional value and a colorful twist.
- If you prefer a thicker sauce, allow the hotpot to simmer uncovered for an extra 10-15 minutes to reduce.
This Chicken, Olive, and Rosemary Hotpot brings together the best of Mediterranean flavors in a single pot. Enjoy it with a side of crusty bread or a simple salad to make it a complete meal. The aromatic rosemary and rich olives enhance the chicken beautifully, making every bite a delightful experience. Happy cooking!
Nutrition per serving
4 ServingsCalories 280kcal
Protein 30g
Carbohydrates 16g
Fiber 3.39g
Sugar 5g
Fat 10g
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