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I've always loved rosemary. It has to be my all-time favorite herbs to grow. However, I usually have little luck. I have always lost the plant during the winter. Well, I think I finally found the perfect spot and soil to grow it. I've had this plant for two years now and it's the healthiest I've ever seen.
This recipe contains the three things I like to cook with the most. Rosemary, garlic and basil. It's a match made in heaven. Here's the ingredients:
2 chicken breast and 2 legs (that's what I had available)
Salt and pepper to taste
6 sprigs of rosemary (whole)
4 leaves basil cut into strips
2 cloves garlic cut into slices
1/2 cup olive oil
1/2 cup white wine ( I use chardonnay)
1/2 cup chicken broth
1 tbsp lemon juice
1 lemon, instructions below
Mix the olive oil, basil and garlic in a plastic bag. Sprinkle salt and pepper over chicken. Add chicken and rosemary. Mix well to coat chicken. Seal and put in refrigerator for at least 2 hours. Overnight preferred.
Preheat oven to 375 degrees. In a skillet on stove top heat 2 tbsp of olive oil. Add chicken and cook until browned. (It's ok to leave any garlic or pieces of the herbs on chicken.However, remove and reserve the rosemary sprigs. ) Once browned remove chicken pieces and set to the side. Stir in wine and simmer until reduced by half. Next add chicken stock, lemon juice, zest from lemon and stir. Then, add chicken, slice the lemon into then slices and add them on top of the chicken. Finally, add the rosemary sprigs from marinade. Cover and put into oven. Cook about 20 minutes or until juices run clear. That's all there is to it. Serve with a side salad, rice, roasted veggies, or roasted potatoes.
