Grilled Chicken with Olives and Rosemary

Ingredients

  • 2 chicken legs and thighs
  • 1/3 cup mixed Italian olives
  • 1 sprig rosemary
  • 1/4 cup white wine
  • 1/4 cup chicken stock

Method

  1. Grill chicken legs until done (about 180F)
  2. Move chicken legs to skillet over medium-low heat
  3. Add rosemary, olives, wine and chicken stock.  Bring to boil and let simmer for a couple minutes
  4. Serve with roasted hakurei turnips and radishes

Notes

  • We like serving with the chicken stock on the side, although most pics on the web show the chicken served in a plate-bowl with the stock poured over top
  • Went really well with a white Tuscan.  It was the LCBO listing that put us onto this main

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