8-10 chicken legs or 4 boneless, skinless chicken breasts
2 Tbsp Fat Louie’s Olive Oil Company Lemon Extra Virgin Olive Oil
2 Tbsp Honey
¼ C Peninsula White (or Schoolhouse La Crosse or Pinot Grigio)
¼ tsp thyme
Pinch f salt and pepper to taste

Place oil in large pan on medium/high heat. Rub chicken with salt, pepper and thyme on all sides. Place chicken in hot skillet and cook 5-6 minutes on each side for chicken breasts (time may vary for legs). Remove chicken from the pan and set aside. Reduce heat to medium/low. Add honey and wine to hot pan an deglaze. Simmer and incorporate all flavors of the pan. Place chicken back into the pan. Coat well with sauce and reduce the sauce to your preference. Serve with pasta r rice and fresh seasonal vegetables.

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