• 2 pounds Chicken Thighs or Chicken Cut of your choice
  • Adams Reserve House Rub or salt, pepper and garlic
  • 1 jar Cookwell and Company Fin and Feather Citrus Marinade
  • Ottavio Olive Oil
  • 1 container Central Market Organics Chicken Broth
  • 2 cups Llano Prelude White Wine
  • 1 – 16 ounce bag Carrot Chips

1. Cut chicken into desired piece size and season with Adam’s Reserve House Rub; meanwhile heat olive oil in Dutch oven over medium high heat.

2. Add chicken to pan and brown all sides.

3. Add Llano Prelude wine and deglaze pan and cook 2 – 3 minutes, then add chicken broth, marinade and carrot chips.  cook until carrots are tender and chicken is done.

Serve with Jasmine Rice and Roasted Asparagus.

 
 

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