g ROSEMARY CHICKEN WITH GRAPES AND OLIVES - Big Horn Olive Oil Company
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ROSEMARY CHICKEN WITH GRAPES AND OLIVES

3 LBS. CHICKEN THIGHS, BONELESS & SKINLESS

1 TBS. BIG HORN ROSEMARY OLIVE OIL

1 CUP SEEDLESS GRAPES, HALVED

1 CUP PITTED KALAMATA OLIVES, SLICED

1 SHALLOT

1/2 CUP DRY WHITE WINE

1/2 CUP CHICKEN BROTH

1 TBS. BIG HORN APRICOT BALSAMIC VINEGAR

1/4 TSP. BIG HORN SEL GRIS SEA SALT

1/4 TSP. BLACK PEPPER

PREHEAT OVEN TO 450 DEGREES. HEAT OLIVE OIL AND BROWN CHICKEN OVER MEDIUM HEAT IN A OVENPROOF SKILLET FOR 5 MINUTES ON EACH SIDE. TAKE CHICKEN OUT OF THE PAN, AND ADD GRAPES, OLIVES, SHALLOTS COOK FOR A MINUTE AND ADD CHICKEN AND SALT AND PEPPER TO TASTE. ROAST THE CHICKEN FOR 20 MINUTES. TRANSFER THE CHICKEN, OLIVES, GRAPES AND SHALLOTS TO A PLATTER. ADD WINE, CHICKEN BROTH AND VINEGAR TO THE SKILLET AND BRING TO A BOIL, ABOUT 2 TO 3 MINUTES. STRAIN SAUCE AND POUR OVER CHICKEN.