THE ROSEMARY POULTRY CLUSTERS

(Our Play on Sauté Chicken with Garlic & Rosemary)

THE ROSEMARY POULTRY CLUSTERS

Ingredients: 500g Chicken thighs (chunks), 4 cloves Garlic (smashed), 3 sprigs Fresh Rosemary, 1 tsp Black pepper, 1 tsp Salt, 50ml Dry White Wine, 50g Butter...

Ingredients

  • 500g Chicken thighs (chunks)
  • 4 cloves Garlic (smashed)
  • 3 sprigs Fresh Rosemary
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 50ml Dry White Wine
  • 50g Butter

Cooking Method

  1. The Scorch Fry chicken in oil on maximum heat until the skin is dark brown and charred.
  2. The Architect Add garlic and rosemary to the pan; fry until the garlic is golden.
  3. The Bloom Add the pepper and wine with a tiny 15ml splash of water; the steam will release the woody perfume.
  4. The Marriage Stir in the butter; simmer for 3 minutes until it reduces to a thick, fragrant silk that coats the bird.
  5. The Final Flourish Top with a massive hit of fresh raw parsley and lemon zest.

Cuisine: French

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