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This page was last modified: September 24, 2017

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Rosemary Chicken
Printable Version


1 package boneless skinless thighs (usually contains 6-8 pieces)

40g (1 ½ oz) butter

1 tablespoon extra-virgin olive oil

2-3 garlic cloves, cut in half

2-3 springs of fresh rosemary

175 ml (6 fl oz) dry white wine

salt and pepper



•  Heat the butter and oil in a large shallow frying pan with the garlic and rosemary.

•  When the mixture sizzles, put in the chicken and cook over a medium heat, turning the pieces, until they are colored all over.

•  Sprinkle the chicken with salt and pepper.

•  Add the wine.

•  Wait for the mixture to come to a gentle boil, set temperature on very low, cover pot, let simmer for 40 minutes.



•  I buy the smallest package available (also the cheapest) and have 1 chicken thigh for six meals

•  I usually buy the $2 Charles Shaw chardonnay at Trader Joe's

•  You can experiment with using less butter.

•  I usually let the chicken pieces cook for 2 minutes on each side before adding the salt, pepper, and wine.

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