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ROSEMARY CHICKEN
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From John Sarich, Culinary Director,
Snoqualmie Vineyards
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INGREDIENTS:
1 - 4 lb.fryer, cut into 8 pieces
2 Tbsp. olive oil
1 large yellow onion, julienned
3 cloves garlic, chopped
3 sprigs fresh rosemary
1 Tbsp. Italian parsley, chopped
Pinch of red pepper flakes
1/2 cup Snoqualmie Vineyards Syrah
1/2 cup chicken stock
Salt and pepper to taste
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DIRECTIONS:
In a large frying pan with lid, brown the chicken pieces in olive oil on both sides,
approximately 4 munutes per side. Remove the chicken. Add onions and garlic to the pan
and sauté until soft. Add rosemary, parsley, pepper flakes, Syrah, chicken stock and salt
and pepper to taste. Return the chicken to the pan and cover. Reduce heat to simmer and cook
20 minutes. Turn chicken and cook another 30 minutes.
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to Archive Recipes
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"Try this with garlic new potatoes and a porcini with
asparagus sauté for a company dinner."
-
John Sarich,
Culinary Director
Snoqualmie Vineyards
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