Monday, May 14, 2007

Chicken with rosemary and lime

Chicken with rosemary and lime

I usually cook 2 different types of food for Sunday lunches: one beef-based dish for João and pasta or salad for myself. A friend of mine told me once that I was “brave” to do that. :)

The idea of making chicken that day was João’s, so I searched for a chicken recipe that would please us both.
This is a very simple recipe that I adapted from a Brazilian cookbook and it turned out very good. I served it with rice and arugula and onion salad.

If you (like me) love chicken but hate those white/pale pieces that look like Styrofoam then this recipe is for you.

Chicken with rosemary and lime

1 chicken (1.8kg) in pieces and with the skin on – I used only whole legs
2 tablespoons vegetable oil
2 tablespoons butter
1 tablespoon fresh rosemary
3 garlic cloves, chopped
freshly ground black pepper
80ml (1/3 cup) dry white wine
2 tablespoons lime juice
grated zest of 1 small lime

Rinse the chicken pieces and pat dry.
Heat oil and butter in a large pan over medium heat. Place the chicken pieces without overlapping them.
Sprinkle with salt and pepper and cook until golden. Turn the pieces, sprinkle again with salt and pepper and cook until golden – both sides should be nicely browned.
Add the rosemary, garlic and wine. Cook until tender – if it gets too dry, add a little water (I didn’t have to).
When it’s cooked through, add the lime zest and juice. Cook for another minute and serve right away.

Serves 4


JB said...

P - this looks so wonderful, I will have to try it. I grow fesh rosemary in my herb garden and am always looking for new recipes to use it in.

Anonymous said...

You had me at "fresh rosemary" and the idea of using lime with it has me totally intrigued. My rosemary plant hit a growth spurt and now I'm going through a backlog of saved "contains rosemary" recipes so I can start using it :)

Kelly-Jane said...

Your chicken looks delicious :) I'm intriuged too, I've tried rosemary with lemon, and orange too, but never lime. Will have to give it a go!

Anonymous said...

Mmm...I love this combo. A great ideas to go with my latin-flavored salad. Thanks for the great idea!

Anh said...

This must be lovely. I do not really like the white part of chicken (too dry) except in deep-frying. Thanks for sharing this lovely recipe. I'll be making it for dinner tonight after work. *hug*

Lydia (The Perfect Pantry) said...

Rosemary and lime -- such an interesting combination!

Cate said...

The chicken looks delicious!

sher said...

I think this would be quite wonderful. I love citrus with chicken and lime gives such a lovely taste.

Meeta K. Wolff said...

Pat! this is a wonderfully flavored chicken. Rosemary and lime pair up so well and I certainly will be trying this out.

Anonymous said...

Oh gosh, the chicken looks succulent! Thanks for dropping by, I see lotsa recipes I'm dying to try out!

Jen said...

Chicken and rosemary already sounds perfectbut add a bit of lime and you git yourself a perfect lunch. Beautiful as always Patricia!

Stella said...

Hey Pat,
this chicken sounds great with the herbs & the lime. I've grilled chicken with quite similar ingredients before, & they do enhance the chicken's flavour!
And yes, I'm like you, I HATE styrofoam-lilke chicken, yuk. Yours is definitely better:)

MyKitchenInHalfCups said...

I've done rosemary and lemon but I really like the lime with rosemary. Must try that soon.
Chicken looks so wonderfully moist and not styrofoam!!

Gattina Cheung said...

I just laught when you said styrofoam :) :) The legs were cooked to perfection!!! Oh look at that golden brown skin... I'd eat it first then worry about my fat butt later :P

Patricia Scarpin said...

Hey, sweetie, thank you! I'm sure your rosemary is delicious and beautifully grown. It's a simple recipe with a good result.

Shawnda, lime is much more common here then lemon. I have a wonderful recipe for a lemon and rosemary cake that a good friend of mine posted - if you're interested, I can translate it into English and send you the photo.

Kelly-Jane, you can't imagine how big limes are here in Brazil.

Kelly, thank you for stopping by!

Anh, dry chicken is the worse, isn't it? eeeew!
let me know what you think , I'd love to have your opinion on this recipe.

Lydia, you're back!!! Yay!!! :D :D :D :D

Cate, thank you!

Sher, I love citrus and limes are delicious!

Meeta, my dear, I'm so glad you liked it!

Hi, Ovenhaven! Thank you for the lovely comment!

Jenjen, thank you! I'm so glad you stopped by!

Valentina, chicken can be very bland and our duty is to avoid it from getting boring!

Tanna, thank you!! My husband had seconds and he's very picky. :)

Lis said...

Look at that skin!!! Mmmmm! This chicken sounds delicious, Patricia! And I'm with you.. I prefer the more flavorful & moist dark meat. Course my thighs can vouche for that.


Susan said...

Lime has such a distinctive zing, SO different than lemon. I favor it in my iced tea. Patricia, your chicken looks like it came out of a rotisserie oven rather than cooked on top of the stove, crispy and crackly all over - an easy, hot-weather recipe.

Nora B. said...

Patricia, that sounds delicious. I have no patience to fry things (except for stir-fry), so I usually stick chicken legs in a moderate oven and it works fine too because there is enough fat on the skin to keep the chicken moist while making the skin crisp. p/s: thanks for tagging my blog!

Anonymous said...

Rosemary and lime / lemon works well with chicken. How about a dash of tabasco to give it a wicked kick? ;)

Kajal@aapplemint said...

i know for sure i'd love this one.I'd actually even like to marinate it in the wine n rosemary and bbq it on sunday .

Anonymous said...

Looks delicious to me. Served with rice and salad with a warm tortilla on the side - yeah, I'd like that. :)

Ari (Baking and Books)

Patricia Scarpin said...

Hey, sweetie, I'm glad you liked it!
And as for the thighs - even though I'd like to lose 2-3 pounds, I don't want to look like Nicole Ritchie-lollipop - tks, but I'll pass!

Susan, it's pretty simple but the ingredients speak for themselves - thank you.

Nora, I live in a tiny apartment, so frying food is postponed every chance I get. I don't want my entire house smelling like oil. :)
About the link: my pleasure - I loved your blog and what a wonderful surprise it was to see a link to my blog there!

Pablopabla, I'll tell João that - he likes Tabasco a lot!

Kate, I can tell it's going to be delicious.

Ari, I love the tortilla idea!

Karin W. said...

One word describes chicken - versatility - and I think it is a healthy alternative to red meat.

I´ve never tried rosemary with chicken. We add (for instance) rosemary to vegetables, especially tomatoes and olive oil, pork and lamb.

Sometimes one batch of rosemary is stronger than the next. So, I have found rosemary being a difficult herb, easy to overdose. Up here in the North of Sweden, it is daylight 24 hours a day in summer. Maybe that influences the growing herbs to be too strong in taste...

Anonymous said...

I completely agree with you about white and dry chicken. This is why I usually stay away from chicken breast. I love chicken legs, yours looks roasted to perfection. I could use one right now *drool*.

Kirsten said...

The chicken is beautiful - I always love new ideas for chicken, thanks! :)

Rosemaryandthegoat said...

Chicken looks delicious and I have tons of rosemary growing in my herb garden. Please stop by for a visit. :)

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