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.

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