Rosemary ChickenFeatured by Belvedere Winery in the Gold Wine Club.
1 3lb. Chicken, cut into pieces
Two glasses of Chardonnay for chef
1 Teaspoon Rosemary, fresh
6 Garlic cloves, fresh, peeled
3/4 Cup Belvedere Chardonnay
1/3 Cup Olive Oil, extra virgin
Juice of one-half of a lemon
Fresh ground pepper to taste
Put all marinade ingredients into a blender and pulse until the garlic is finely minced, sip Chardonnay. Place chicken in baking pan. Pour marinade over the chicken and rub thoroughly. Finish your glass of Chardonnay. Allow chicken to marinate for 30 minutes. Pour second glass of Chardonnay. Bake Rosemary Chicken at 375° for 50-60 minutes.