How to cook Rosemary Chicken with side veggies and white sauce

Ever since I became a SAHM (Stay at Home Mom) I have to continuously innovate my cooking skills. I cannot serve the usual adobo/nilaga/sinigang/fried meat on repeat. I have to make time to look for new dishes that I can serve on our table.

One of my latest hits is Rosemary Chicken with side veggies and white sauce. Since Rosemary is not commonly used on a Filipino home, this dish is a good break for your family. It is also easy to prepare. I found the menu online and made my own version.

Ingredients:

• 8 pcs thigh fillet with skin on
• Salt & Pepper
• Rosemary
• Canola Oil

For side veggies

• Carrots
• Potato Marble
• French Beans

Note: You can change the side veggies base on your preference. You can also use cauliflower or broccoli.

For White Sauce

• All Purpose Cream
• 2 pcs. calamansi

Note: I did not put any measurements because I cook base on instinct.

Directions:

1. Clean the thigh fillets under running water and place them on a big plate
2. Let them stand for 10 minutes and remove the excess water
3. Pat dry the meat using paper towel
4. Still on the big plate sprinkle salt, pepper and rosemary to your thigh fillets. Do this on the other side too.
5. Marinate for about 15-30 minutes or longer.
6. Heat the pan and add canola oil. Once the oil is hot. Pan fry the veggies until it’s cooked. Remove from pan.
7. Using the same pan- Fry the thigh fillets for 15 minutes. Do this on the other side too. Cook them on a low to medium heat. Don’t use high heat because it will leave a bitter burnt taste on your dish. Once cooked – remove the meat from the pan.
8. Still on the same pan – add the all purpose cream, calamansi juice and a little bit of water. Taste test. You can add a little bit of salt and pepper too.

Arrange everything on a serving plate. and that’t it!

Let me know if you have tried cooking this using the menu.