Alsatian Inn's Rosemary Chicken
3 pounds chicken pieces, seasoned with lemon pepper, garlic and a
light sprinkling of chicken base
5 tablespoons olive oil, divided use
2 yellow onions, chopped
4 cloves garlic, chopped
48 ounces canned whole peeled tomatoes, with juice, puréed in food
1 (6-ounce) can tomato paste
2 teaspoons sugar, or more, to taste (optional)
2 large sprigs (about 1/3 cup) fresh rosemary, leaves only, finely
2 teaspoons dried Italian seasoning or spaghetti sauce seasoning
2 teaspoons chicken base
For Chicken: Grill chicken over hot coals or bake in oven until
done. Top with Rosemary Sauce and serve.
For Rosemary Sauce: In large saucepan, heat 1 tablespoon oil and
sauté onion and garlic until translucent, about 5 minutes.
Add tomatoes, tomato paste, sugar, if using,
rosemary, Italian seasoning and chicken base. Stir to combine and
cook gently, stirring frequently, for 1½ to 2 hours, or until
Add remaining 4 tablespoons olive oil and stir to
combine it well with the sauce.
Taste and add a bit more sugar, if needed.
Makes 6 servings.
Approximate nutritional values per serving: 640 calories, 74 g
protein, 21 g carbohydrate, 4 g dietary fiber, 28 g fat, 295 mg
cholesterol, 1560 mg sodium.