Braised Rosemary Chicken or Kotopoulo me Dendrolivano Recipe

Braised Rosemary Chicken or Kotopoulo me Dendrolivano Recipe
Braised Rosemary Chicken or Kotopoulo me Dendrolivano Recipe

Braised Rosemary Chicken or Kotopoulo me Dendrolivano

The first time I stepped foot in Greece was during a cruise I took with my mother a few years ago. At both the Olympic birthplace, Olympia, which is located on the Peloponnese peninsula and Corfu Island. Whenever I cook a Greek recipe like this one, the salty sea air, olive trees, aquamarine waters, and ancient ruins of cities that no longer exist are brought back to me.

Dendrolivano is basically rosemary, and Kotopoulo basically means chicken. Our stomachs begin to grumble whenever we utilize rosemary in the kitchen, and the whole downstairs smells fresh and clean. Make sure you don’t make my mistake and start your recipe on the stovetop in a normal pan. Once I figured out my mistake, I transferred everything into my Le Creuset dutch oven.

However, I recovered from that misstep quickly and rejoined the team. Before I hurriedly placed it into the oven, it had become crispy and tasted very good. I had some leftover sauce after the chicken had been done in the oven, so I drizzled it over the chicken just as I was about to serve it.  Honestly, I only wish I’d made more! It was such a simple, zesty recipe, and well-balanced flavour. Additionally, I served it with “Greek-inspired” Brussels sprouts.

Braised Rosemary Chicken or Kotopoulo me Dendrolivano Recipe
Braised Rosemary Chicken or Kotopoulo me Dendrolivano Recipe

Braised Rosemary Chicken Recipe

The dish serves two to four.

 

The following ingredients are used:

  • four whole chicken legs with their skins on
  • Feel free to add grated kosher salt and freshly ground black pepper to taste
  • Half cup of flour, for dredging
  • Extra-virgin olive oil, quarter a cup
  • One cup white wine
  • Three fresh rosemary sprigs
  • Two fresh bay leaves
  • Juice from one lemon

Please follow the directions below.

  1. Put flour on a plate and dredge the chicken breast in the flour to coat, shaking off much of the excess flour. Heat the oven to 425 F. Season chicken generously with salt and pepper. Heat In a 12-inch skillet, heat oil For about 10 minutes, cook, turning once, the chicken until it’s golden brown.
  1. Wine, rosemary, and bay leaves are usually added to the mixture. Return pan to heat and cook until wine reduces by half, about two minutes. Add one and a half cups of water and allow to  boil.
  2. Cover the skillet with foil and transfer it to the oven and cook until the chicken is fork-tender, about 45 minutes. Remove chicken from oven; let the skin crisp for 5 more minutes. Stir lemon juice into chicken; serve. The pan sauce should be served with the chicken.

 

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