Rosemary chicken with cherry sauce

Total time: 1hr 05m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 738 Kcal, 43g Protein, 66g Carbohydrates, 32g Fat


  • Chicken
  • 0.75 tsp salt
  • 2 tbsp rosemary, roughly chopped
  • 1 tbsp olive oil
  • a little pepper
  • 8 chicken legs
  • 2 shallot, thinly sliced
  • 2 garlic clove, finely chopped
  • 300 g cherries, pitted
  • 0.5 dl balsamic vinegar
  • 1 tbsp sugar
  • 0.5 tbsp cornflour
  • 0.5 dl chicken bouillon
  • Rice with celery
  • 4 dl salted water
  • 250 g basmati rice
  • 1 tbsp olive oil
  • 300 g celery, thinly sliced
  • Utensils
  • One shallow ovenproof dish (holding approx. 2 l)

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  • Chicken

    Heat the oil in a non-stick frying pan. Mix the rosemary, salt and pepper, season the chicken with the mixture, fry over a medium heat for approx. 7 mins. on each side, remove. Stir fry the garlic, shallots and rosemary in the same pan for approx. 3 mins. Add the cherries, cook briefly. Sprinkle the cherries with sugar, pour in the balsamic, bring to the boil, reduce a little. Stir the cornflour into the stock and add to the pan, bring to the boil, transfer to the baking dish, place the chicken on top (skin side up).
  • To roast in the oven

    Approx. 25 mins. in the centre of an oven preheated to 200°C.
  • Rice with celery

    Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Bring the salted water and rice to the boil, cover and simmer over a very low heat for approx. 10 mins. Turn off the heat and leave the rice in the covered pan – without removing the lid – for approx. 10 mins. to fluff up. Separate the rice with a fork, stir in the celery and oil, serve with the chicken.

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