The rosemary in my garden enjoyed remarkable success this year. I don’t know if it’s because the summer was so dry, or because rosemary loves the Earth Box, or if it was just dumb luck. Either way, I’ve been having a field day using rosemary in as many recipes as I can. Can’t say I’m looking forward to having to use grocery store rosemary this winter, but I’m sure I’ll make do. I’ve rooted a cutting in my Aerogarden, to see if I might be able to skip the store-bought after all, but it’s still pretty tiny. I think I have spider mites, so I’m going to have to work on that. And now that the garden rosemary has died back, I’ll have the stems to use as skewers on the grill.
Here’s a delicious, simple chicken dish with rosemary (printer-friendly version at the bottom of the page):
Ingredients:
(Ignore the tomato, I ended up using it for Warm September Farro Salad instead, which is a perfect side for this dish.)
¼ cup loose fresh rosemary leaves
2 cloves garlic
½ tsp kosher salt
½ tsp freshly ground black pepper
2 Tbsp + 1 tsp olive oil, divided
3 Tbsp balsamic vinegar
6 boneless, skinless chicken thighs
1 small shallot
Preparation:
1.) Mince the rosemary and garlic (a Mini-Mate is perfect for this); reserve 1 tsp of the mixture. Place the rest in a glass baking dish. Add the salt, pepper, 2 Tbsp of the olive oil, & 1 Tbsp of the balsamic; mix well.
2.) Add the chicken to the dish; turn to coat. Pop the dish back in the fridge for half an hour or so, or even all day or overnight. If you don’t have time, just skip the fridge & proceed with the rest of the recipe.
3.) Thinly slice the shallot. Heat the remaining tsp of olive oil in a small pan on medium high. Add the shallots; sauté briefly, just until they begin to soften and brown a bit.
4.) Add in the reserved tsp of garlic/rosemary mix. Cook another minute or so, until garlic is fragrant but not browned. Deglaze the pan with the remaining 2 Tbsp of balsamic. Remove from heat, and set aside.
5.) Preheat your grill on high. Brush grill with oil, then place chicken on the grill & close the lid. Reduce heat to medium. Grill chicken about 3-5 minutes per side, until just cooked through.
6.) Transfer the chicken to a serving platter, and drizzle with the balsamic vinegar and shallot mixture.
Grilled Rosemary Chicken With Balsamic & Shallots
Ingredients
¼ cup loose fresh rosemary leaves
2 cloves garlic
½ tsp kosher salt
½ tsp freshly ground black pepper
2 Tbsp + 1 tsp olive oil, divided
3 Tbsp balsamic vinegar
6 boneless, skinless chicken thighs
1 small shallot
Directions
1.) Mince the rosemary and garlic; reserve 1 tsp of the mixture. Place the rest in a glass baking dish. Add the salt, pepper, 2 Tbsp of the olive oil, & 1 Tbsp of the balsamic; mix well.
2.) Add the chicken to the dish; turn to coat. Pop the dish back in the fridge for half an hour or so, or even all day or overnight. If you don’t have time, just skip the fridge & proceed with the rest of the recipe.
3.) Thinly slice the shallot. Heat the remaining tsp of olive oil in a small pan on medium high. Add the shallots; sauté briefly, just until they begin to soften and brown a bit.
4.) Add in the reserved tsp of garlic/rosemary mix. Cook another minute or so, until garlic is fragrant but not browned. Deglaze the pan with the remaining 2 Tbsp of balsamic. Remove from heat, and set aside.
5.) Preheat your grill on high. Brush grill with oil, then place chicken on the grill & close the lid. Reduce heat to medium. Grill chicken about 3-5 minutes per side, until just cooked through.
6.) Transfer the chicken to a serving platter, and drizzle with the balsamic vinegar and shallot mixture.
julienne.red 