Potted Chicken Breasts with Lemon and Rosemary


The night before I had made Ribollita (Italian vegetable and bread soup), which gets very, very thick in the refrigerator. So I took some of the leftover soup and turned it into patties. I fried them in a little bit of EVOO and I topped them with an over-easy egg. It was delicious.


I made Potted Chicken Breasts with Lemon and Rosemary and a version of my Easy Berry Charlotte, this time with a limoncello-berry filling.


  • 1/4 cup EVOO
  • 2 carrots, chopped
  • 1 onion, chopped
  • 2 or 3 ribs celery with leafy tops, chopped
  • 3 to 4 cloves garlic, thinly sliced
  • Grated zest and juice of 1 lemon
  • About 3 tablespoons fresh rosemary, chopped
  • 6 small skin-on, bone-in chicken breast halves
  • Salt and pepper
  • 1 cup dry red or white wine
  • 2 tablespoons tomato paste
  • 1 cup chicken stock
  • Crusty bread, for serving


In a large Dutch oven, combine the EVOO (4 turns of the pan), carrots, onion, celery, garlic, lemon zest and juice, and rosemary. Season the chicken with salt and pepper on both sides, add to the pot and turn in the vegetables and oil. Cover and refrigerate for 3 to 4 hours.

Bring the chicken back to room temp. Place the Dutch oven over medium-high heat and cook the chicken until browned, 15 to 20 minutes.

Add the wine and cook a few minutes to reduce. Stir the tomato paste into 1/4 cup hot water and add to the pan. Add the stock, bring to boil, then reduce the heat and simmer until cooked through, 20 to 30 minutes longer. Serve with crusty bread.

Limoncello-berry filling (for Easy Berry Charlotte ): For the filling, I used 1/3 cup of John’s homemade limoncello and I put that in a saucepan with 1 quart strawberries, 1 pint blackberries, 1/2 pint raspberries, 1/2 pint blueberries. I simmered that together for 5 minutes and strained, reserving all of the juice. The rest of the recipe is the same.

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