Rosemary Chicken with Garlic & White Wine

We had a party this past weekend that left us with several opened but unfinished bottles of wine. Rather than pouring that ambrosia down the drain, I decided that this week’s challenge was to cook with it rather than waste it.

This baked chicken dish is easy to assemble yet is packed with fresh flavor. I poured the cooking liquid over pasta and served the meal with a crisp green salad.

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Rosemary Chicken with Garlic & White Wine

  • 4 boneless chicken breasts
  • 6 garlic cloves, mashed
  • 3 Tbsp extra-virgin olive oil
  • 1 cup white wine
  • 2 sprigs fresh rosemary, chopped
  • 1 tsp sea salt
  • hot, cooked pasta
  • parmesan cheese

Combine garlic, olive oil, white wine, rosemary, and salt in a large bowl; add chicken and marinate for an hour. Preheat oven to 425°. Transfer chicken and marinade to large cast-iron skillet.

Bake chicken for 35-40 minutes, depending on thickness of breasts. Transfer chicken to plates and pour cooking liquid over hot, cooked pasta. Season with salt. Top chicken and pasta with Parmesan cheese, if desired.

Serve with a crisp green salad and garlic bread.

 

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Mediterranean Chicken Thighs with Lemon, Olives, and Fresh Herbs

When they eat chicken, most people prefer chicken breasts. But the real flavor is in the dark meat.

Mediterranean Chicken Thighs with Lemon, Olives, and Fresh Herbs is an inexpensive meal that’s packed with flavors.

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Mediterranean Chicken Thighs with Lemon, Olives, and Fresh Herbs


Mediterranean Chicken Thighs with Lemon, Olives, and Fresh Herbs

  • 6 boneless, skinless chicken thighs
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • zest from 1 lemon
  • juice from 2 lemons
  • 1 sprig fresh rosemary, leaves only, chopped
  • 6 sprigs fresh thyme, leaves only (no stems)
  • 6 sprigs fresh parsley, chopped
  • Sea salt and freshly ground pepper
  • 1 cup black kalamata olives
  • 1 cup green olives
  • 1 cup cherry tomatoes
  • freshly cooked pasta

Combine oil, garlic, lemon zest and juice, and fresh herbs in large mixing bowl. Add in chicken thighs and stir to cover. Marinate for 30 minutes.

Preheat oven to 375°.

Transfer thighs to greased baking pan. Arrange olives and tomatoes around thighs. Pour any remaining marinade over thighs, olives, and tomatoes. Bake 30 minutes, and then increase temperature to 425°. Bake for another 10 minutes, browning chicken.
Serve thighs over freshly cooked pasta, spooning sauce over chicken.
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