Rosemary
Flavor Powerhouse
Rosemary is not a delicate herb. The needle-like leaves are sturdy to the touch and the stems can be almost woody in nature. The flavor of rosemary is also sturdy. It has a minty evergreen profile and it can be a bit domineering. It is best to use a light hand with rosemary until you are familiar with its power punch.
Rosemary is a great plant in the garden. It likes the sun and is quite drought tolerant. It doesn't appreciate wet feet so good drainage is required. I am not a gardener but my husband, a master gardener, makes sure my herbs are well tendend! Rosemary adds a blue-green dimension to our herb garden.
Rosemary can withstand the cooking process so it can be added at the beginning of a dish. It is great with pork, chicken and lamb. I like to take a few stems and throw them on top of a pork roast or chicken so they can absorb some of the fragrant flavor while they cook. Chopped rosemary is excellent in chicken soup or sprinkled on grilled zucchini.
Rosemary pairs well with thyme and they can be used together as a great flavor duo. Rosemary is easy to dry as well. Sometimes I lay a few sprigs on a small plate and let them air dry, no fuss required. Think of a pine forest when you think of rosemary. It will make you smile.
Recipe
This dish can also be made as a side dish without the chicken.
Chicken and Rice
6 skinless chicken thighs
2 Tbs. butter
1 Tbs. oil
3/4 c. onions, chopped
1/2 c. red or yellow peppers, chopped*
1/4 c. white wine*
1 c. rice*
2 c. chicken or vegetable broth
1/2 tsp. lemon zest
4 oz. fresh spinach, chopped
1/4 c. parmesan cheese, shredded
1/4 c. grape tomatoes, halved
3/4 tsp. chopped fresh rosemary
3/4 tsp. chopped fresh thyme
1/2 tsp. salt
1/2 tsp. pepper
Brown chicken in butter and oil in an oven proof pan. Remove chicken from the pan and saute onions and peppers in the pan for 3-4 minutes. Deglaze pan with wine.
Return chicken to the pan and add rice, broth, lemon zest, herbs, salt and pepper. Bake at 350 degrees until chicken reaches an internal temperature of 165 degrees (about 45-60 minutes). Remove from the oven and add chopped spinach. I nestle it in with the rice. Return to the oven and bake for a few more minutes until the spinach is wilted.
Remove from the oven and top with the parmesan cheese and grape tomatoes. I like to squeeze a little fresh lemon juice over the dish at the end to brighten it up.
Notes:
*I love the bags of mixed color mini-peppers available in most grocery stores. They add bursts of color and flavor to so many dishes.
*Broth can be substituted for the wine.
*My favorite rice is basmati but jasmine and regular rice will work as well.
*Dijon mustard can be used as a substitute. I like the texture of whole grain.
*Dried herbs can be used rather than fresh. Use half the amount because dried herbs are more potent.
*If you don't have an oven proof pan for sauteing, use your usual stove top pan for sauteing and transfer the ingredients to a baking dish for the baking process.
