BRAISED CHICKEN WITH GARLIC & ROSEMARY

BRAISED CHICKEN WITH GARLIC & ROSEMARY

Nutrition Facts

Serving Size
24 SERVINGS
Amount Per Serving
Calories 557
% Daily Value
Total Fat 21.3g
33%
Saturated Fat 4.7g
24%
Cholesterol 193mg
64%
Sodium 409mg
17%
Total Carbohydrate 52g
17%
Dietary Fiber 2.4g
10%
Protein 35.7g
71%
Vitamin A 7%
Vitamin C 13%
Calcium 6%
Iron 20%
Total Time
Serving & Size

24 SERVINGS

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Try this delicious chicken dish made with Swanson® Natural Goodness® Chicken Broth.  Perfectly complimented with flavors from garlic, rosemary, fresh vidalia onions and served over noodles.

Recipe Yields:

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Ingredients Weight Measure
Instructions
1. In deep, half hotel pan, mix flour and pepper; add chicken in batches and toss to coat completely. Place on clean sheetpan. CCP: Refrigerate below 40°F. until ready to use as directed.
2. In rondo or large, deep sauté pan, heat all but 1 Tbsp. oil over medium heat; brown chicken, in batches if necessary, until browned on all sides, about 10 minutes. Remove chicken pieces from pan and place in one layer in bottom of 2 full-size hotel pans to hold. CCP: Hold hot at 140°F or higher for service.
3. Pour off hot oil and discard. Add remaining 1 Tbsp. oil to pan and sauté onions, stirring often, for 5 minutes or until they start to brown.

4. Stir in garlic and continue to cook 3-4 minutes, stirring often.

5. Pour in Broth, rosemary and lemon and bring to a simmer. Pour hot mixture evenly over chicken in hotel pans. Cover and bake in 350°F. convection oven for 35-40 minutes or until chicken is cooked through. CCP: Cook to an internal temperature of 165°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service.
6. Just before serving stir in parsley and lemon zest.

7. For Each Serving: Scoop out 1 cup hot noodles into bottom of a soup plate and top with 1 chicken leg and 1 chicken drumstick. Ladle 1 cup broth over top and serve.

Recipe Tip

  1. In place of noodles, try serving with rice, mashed potatoes, turnips or parsnips.
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