The Recipes

Rosemary Chicken

This dish makes me think of a night in the Hollywood Hills.  My boyfriend at the time and I went over to his cousin's house for dinner.  An aspiring actor, said cousin drove over the L.A. market and bought chicken, a truckload of rosemary, and about a hundred candles.  We ended up eating rosemary chicken breasts along with other foodstuffs and watched some cartoon movie.  I know my boyfriend and his cousin definitely were herbally influenced; I just ate a lot of chicken and took a nap before we watched the weird, "artsy" video they wanted to see.

Rosemary Chicken


- Two chicken thighs (I wanted leftovers)
- 1/4 onion, thinly sliced
- Two bundles of rosemary
- 1 garlic clove, minced
- 1/4 c. white wine
- 1 lemon, thinly sliced
- 1/4 c. kalamata olives, halved
- salt
- pepper
- olive oil
- flat-leaf parsley for garnish
- 1 c. steamed veggies; I went with broccolini

Pat the chicken dry and season it with salt and pepper.  Heat a light layer of olive oil in a dutch oven or heavy-bottomed skillet.  When the oil is hot, add the chicken thighs, skin-side down.  Cook until you get a nice brown crust; about 4 minutes per side.  Remove the chicken and set it aside.

Add the onions to the oil and season with salt.  Let them soften for about 5 minutes, then add in the garlic and cook for another minute.  Next, add in the wine, scraping up any brown bits from the bottom of the pan.  Let it cook for 2-3 minutes, then nestle the rosemary bunches on each side of the pan.  Add the thighs back to the pot, top with the olives and lemon slices and partially cover.  The chicken should be cooked through in about 20 minutes.

Plate your veggies.  I just dressed mine with a squeeze of lemon, salt, and pepper.  Add the chicken to the plate, spooning the sauce, onions, and olives onto the plate.