Pot Roasted Chicken With Garlic and Rosemary - Manu's Chicken

I'm an avid watcher of reality TV cooking programmes - currently My Kitchen Rules where Manu Feildel is one of the judges. His catch cry is 'it need more sauce' and I have to agree! I love really rich sauces with dishes.

This recipe looked pretty easy and perfect for a cold winter evening.
I loved the sauce (...and the rest of the dish). It was really intense and garlicky.
I served it with smashed potatoes - also really garlicky!






Pot Roasted Chicken With Garlic and Rosemary - Manu's Chicken

Ingredients
1 tablespoon plain flour
2 teaspoons of sweet paprika
4 chicken marylands (leg and thigh portion)
1 1/2 tablespoons of olive oil
12 cloves of garlic, unpeeled
4 sprigs of rosemary
1/2 cup of white wine
1 1/2 cups of chicken stock
50 grams of butter
roast potatoes to serve

Mix together
flour and paprika with sea salt and freshly ground black pepper to taste, then coat the chicken.
Preheat the oven to 180 degrees celsius.
Heat an enamelled cast iron casserole dish over a med-high heat then add the olive oil. Fry the chicken, skin side down, for about 4-5 minutes or until golden brown, then turn and cook for another 4-5 minutes till golden brown.
Add the garlic, rosemary and wine, bring to the boil, then transfer to the oven to cook for 45 minutes or until the chicken is cooked through..
Transfer to the chicken , garlic and rosemary to a plate and cover with foil to keep warm.
Place the casserole over a high heat and simmer the sauce for about 7 minutes or until reduced by half to a sauce consistency.
Whisk in the butter, then taste and season if desired.
Serve the chicken with the sauce, peeled garlic cloves and roast potatoes.