This dish is too great not to share. It’s a two-way cooking method that doesn’t get complicated in any way. The term “Rustic” means made in a plain fashion. Closing your eyes for a taste and you can imagine a nice countryside landscape with the fresh breeze coming in. The apartment started to smell like rosemary in the end.
What’s in it:
- Heavy cream
- Chicken broth
- Olive oil
Start with the sauce if you’re making this early. Cook the garlic and mushrooms in olive oil until the garlic has softened and the mushrooms browned. Add the parmigiano, heavy cream and chicken broth (1 cup) and stir. Use salt and pepper to add flavor.
When eating time is close, pre heat your oven to 200°C while you pan fry the chicken until skin starts to brown. Don’t forget to season it first with salt and pepper for added flavor. Don’t worry if it isn’t thoroughly cooked because you will then transfer it into a baking dish and pour the sauce spreading evenly around the chicken. Add the parsely and rosemary for a calm and mellow aroma and flavor. Leave it to bake for 15 minutes and turn the chicken to brown some more and fully cook on both sides.
We enjoyed having this dish on such a cold day with a side of rice topped with more parmigiano. Surprisingly a serving was enough that Hubby got to take another serving to work the next day asking for more sauce. It’s just too good 😅 it immediately reminded me of Oliver.
I hope you enjoyed this post and I’ll do my best to keep them coming 😉