Garlic Chicken

Not being overly ambitious but hungry I grilled a chicken breast, after stuffing it under the skin with parmesan and garlic.  Ate it with fresh corn and chopped garden tomato chutney.  Pretty good improvisation if I say so myself.

I started with a white bordeaux but that didn’t seem to cut it.  I had a merlot in the fridge and poured a glass of that.  Tremendously fresh and fruity from the cold.  I think the ideal combination with the chicken, once the wine hit about 16ish degrees.

Share and Enjoy:
  • RSS
  • Facebook
  • Twitter
  • StumbleUpon
Tiny Url for this post: http://tinyurl.com/5sby83k
This entry was posted in Food, Wine. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

Anti-spam: complete the taskWordPress CAPTCHA


This site uses Akismet to reduce spam. Learn how your comment data is processed.