Potted Chicken Breasts with Lemon and Rosemary

Name: Potted Chicken Breasts with Lemon and Rosemary
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT6H10M0.000S
Yield: 6 servings
Ingredients: 1/4 cup EVOO; 2 carrots, chopped; 1 onion, chopped; 2 to 3 ribs celery, chopped with leafy tops; 3 to 4 cloves garlic, thinly sliced; Zest and juice of 1 lemon; About 3 tablespoons rosemary, chopped; 6 small pieces bone-in, skin-on chicken breast; Salt and pepper; 1 cup dry red or white wine; 2 tablespoons tomato paste; 1 cup chicken stock; Crusty bread

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Level: Easy

Total: 6 hr 10 min (including chilling)
Active: 40 min

Yield: 6 servings

Level: Easy

Total: 6 hr 10 min (including chilling)
Active: 40 min

Yield: 6 servings

Ingredients

1/4 cup EVOO

2 carrots, chopped

1 onion, chopped

2 to 3 ribs celery, chopped with leafy tops

3 to 4 cloves garlic, thinly sliced

Zest and juice of 1 lemon

About 3 tablespoons rosemary, chopped

6 small pieces bone-in, skin-on chicken breast

Salt and pepper

1 cup dry red or white wine

2 tablespoons tomato paste

1 cup chicken stock

Crusty bread

Directions

Watch how to make this recipe.

In a pot, combine EVOO with the carrots, onion, celery, garlic and lemon zest and juice. Season the chicken with salt and pepper on both sides, turn in the vegetables and oil and cover. Refrigerate for 3 to 4 hours.
Return to room temp.
Place a pot over medium-high heat and brown the chicken 15 to 20 minutes. Add the wine and reduce for a few minutes. In a small bowl, stir together the tomato paste with 1/4 cup hot water, then add to the sauce along with the stock. Bring to a boil, then reduce the heat and simmer 20 to 30 minutes more to cook through. Cool and store.
Reheat over medium heat. Serve with crusty bread.