Rosemary chicken with farfalle

Rosemary chicken with farfalle
  • 1 Piece chicken leg quarter with back bone
  • 1 Table spoon (tbsp) butter
  • 2 Piece garlic cloves
  • 2 Piece rosemary branch
  • 25 Dekagram (dkg) farfalle pasta
  • 2 Tea spoon (tsp) salt
  • 1 Table spoon (tbsp) lemon juice
  • 2 Peck white pepper

season: Whenever

occasion: 4Family, 4Holidays

origin: Innovation



This rosemary chicken cooked with farfalle pasta togeather and gives an intensive flavour and gravy to the pasta as well. Clean the chicken legs, salt it and toast on the butter in a frying pan for 15 minutes on each side. Add garlic and pepper and continue toasting for 5 minutes. Than add 1-2 dl water and cover it, cook on reduced heat approx 35 minutes until the meat is soft. Fry the chicken to golden brown than mix with pasta and pour into enough water to cover it. Cover the frying pan and cook until the pasta al-dente, if necessary add more water but not too much as at the end turn the heat to highest degree and boil the surplus water until you receive the gravy. Serve hot, you may add some fress salad and more lemon slices as you like.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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