Four Vines, Naked. Chardonnay

[Innkeeper]

Another bottle tonight with Rosemary Chicken. Wonderful, especially with rosemary from our garden. Great crop this year.

ROSEMARY CHICKEN:

2 Medium onions (preferably Vidalias)
1 ea Red and yellow peppers (or two of any color)
2 tbl+ Olive oil
1 tsp Crushed garlic (2 cloves)
2 Healthy sprigs fresh rosemary
2 lg or 3 med Chicken breast halves
1 tbl Lemon juice
1/2 C Chicken broth or bullion
Salt, pepper, granulated garlic (or garlic powder)

Peel, eighth and parboil onions two minutes. Drain, saving some of water for chicken bullion. Spread two tablespoonfuls olive oil in oven proof (no wooden handle) cast iron skillet. Add onions, and peppers which have been cored, seeded, membrane removed, and cut into 1" squares. Chop rosemary finely, into two or more tablespoonfuls, and add to skillet with crushed garlic, and salt and pepper to taste. Toss all together. Wash and dry chicken breast halves. Rub tops into rosemary mixture until some sticks to skin. Set upright on top of veggies, and sprinkle with lemon juice and additional olive oil. Season with salt, pepper, and granulated garlic. Roast in a 450 degree oven for 20 minutes. Turn heat down to 375 degrees and roast another 25 minutes. Remove veggies and chicken to a warm platter with chicken still on top. Add bullion to skillet on top of stove and bring to boil, deglaze and boil for one minute. Strain onto food on platter. Serve.