Monday, April 6, 2015

Recipe: Wild Garlic and Rosemary Baked Chicken

Yay, wild garlic season is amongst us once more! Found a really good source of it where I go running (well, where I "used to go running"- my knee keeps acting up so not sure that i can run anymore). This recipe is really simple, and makes deliciously soft juicy meat, with plenty of pan juices to savour. Nice served with bread to soak up the sauce, and some veg too- mixed roast veg go well.

Wild Garlic and Rosemary Baked Chicken (serves 2)

5 chicken thighs
90ml white wine
45g wild garlic leaves, finely chopped
5g fresh rosemary, finely chopped
1 tbsp extra virgin olive oil
Salt and pepper

1)      Mix together the wine, wild garlic, rosemary, oil and salt and pepper in an ovenproof dish. Add the chicken thighs , coat with the marinade, and marinate in the fridge for 5 hours.
2)      Preheat the oven for 180C (fan oven). In the same dish, bake the chicken for 30 minutes. Remove from the oven and serve the chicken with the scrummy juices! 

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