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🍽️ Crispy Chicken with Rosemary and Shallots

608 kcal · 30 min · 4 servings

Ingredients

• 4 Cornish hens
• Salt
• Pepper (from the mill)
• 4 tbsp Olive oil
• 4 Garlic cloves
• 8 Shallots
• 2 Rosemary sprigs
• 1 tbsp Rosemary (chopped)
• 2 tbsp Thyme (chopped)
• 100 g Black olives (pitted)
• 400 ml Veal stock
• 100 ml White wine
• 1 tbsp Fennel seeds

Instructions

1. 1. Wash the chickens thoroughly and pat them dry with a kitchen towel.
2. 2. Rub the chickens inside and out generously with salt and pepper.
3. 3. Halve two rosemary sprigs.
4. 4. Place the rosemary halves inside the cavity of the chickens.
5. 5. Peel the shallots.
6. 6. Cut the shallots into quarters.
7. 7. Heat the oil in a large casserole dish.
8. 8. Fry the chickens on all sides until golden brown over medium heat.
9. 9. Add the shallots, peeled garlic cloves, herbs, olives, and fennel seeds to the casserole.
10. 10. Deglaze the mixture with white wine and veal stock.
11. 11. Preheat the oven to 160 degrees Celsius and set it to top and bottom heat.
12. 12. Place the casserole in the oven and braise the chickens for about 50 minutes.
13. 13. Pour the pan juices over the chickens repeatedly during the cooking time.
14. 14. Season the dish to taste with salt and pepper at the end.
15. 15. Serve the chickens hot with baguette.

Nutrition per serving

• kcal: 608
• Protein: 103 g · Fett/Fat: 17 g · Carbs: 4 g