Chicken, olive and rosemary hotpot
This Chicken, Olive, and Rosemary Hotpot features tender chicken simmered in a robust sauce of tomatoes, olives, and white wine. Perfect for a hearty, comforting dinner, it's simple enough for novice cooks.
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.
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!
Chicken, olive and rosemary hotpot FAQ:
Simmer the hotpot for about 30 minutes after all ingredients are combined, ensuring the chicken is cooked through and flavors meld.
A large pot or Dutch oven is ideal for making this hotpot, as it allows enough space for browning the chicken and simmering all the ingredients together.
Yes, you can substitute white wine with chicken broth or a mix of water and vinegar. This will alter the flavor slightly but will still contribute to the dish.
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) or when the juices run clear with no pink remaining.
Store leftover hotpot in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.
Cooking 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.
Nutrition Facts
4 ServingsCalories 280kcal
Protein 30g
Carbohydrates 16g
Fiber 3.39g
Sugar 5g
Fat 10g
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