Chicken and Rosemary hotpot

Print Yum Chicken and Rosemary hotpot Total Time: 45 minutes This chicken…

Chicken and Rosemary hotpot

Total Time: 45 minutes

Chicken and Rosemary hotpot

This chicken hot pot is tried, tested and extremely delicious!

Dish up for a dinner party, or cook up a big batch and separate into little freezer containers for mid week meals.


  • 1/4 cup Plain Flour
  • 4 small chicken breast fillets, skin removed
  • 1 tablespoon olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 1 cup white wine
  • 400g can chopped tomatoes
  • 1/2 cup pitted olives
  • 2 tablespoons rosemary leaves, roughly chopped
  • mash potatoes and green beans, to serve


  1. Preheat oven to 170°C. Place flour, and salt and pepper onto a plate. Lightly coat chicken in seasoned flour.
  2. Heat oil in a non-stick frying pan over medium-high heat. Cook chicken for 1 minute each side or until golden. Remove to an ovenproof casserole dish.
  3. Add onion and garlic to frying pan. Cook, stirring often, for 3 to 5 minutes or until soft. Add wine. Simmer for 3 minutes or until reduced by half. Add tomatoes, olives and rosemary. Stir to combine. Season with salt and pepper. Pour over chicken.
  4. Cover. Bake for 20 to 25 minutes or until chicken is just cooked through. Slice chicken. Place onto plates. Spoon over sauce. Serve with steamed potatoes and beans.
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