Ingredients
- 3 1/2 pounds chicken thighs
- ½ cup flour
- 3 tablespoons Rosemary Garlic Rub
- ¼ cup Rosemary Olive Oil
- 1 cup cerignola olives sliced
- 5 cloves garlic cloves whole and peeled
- ¼ cup Grapefruit Balsamic
- 2 cups chicken stock
- 2 fresh rosemary sprigs
- Salt and pepper to taste
Instructions
- Season the chicken and the flour salt and pepper and 1 ½ tablespoons of the rosemary garlic rub. Heat the rosemary oil in a large sauté pan and brown the chicken on both sides, about 5-7 minutes per side. Set chicken aside.
- Add the garlic and olive oil to the pan and briefly saute then deglaze the pan with the grapefruit balsamic. Return the chicken and add chicken stock and rosemary sprigs. Gently simmer for approximately 30 minutes until the chicken is cooked thru and sauce thickens. Remove rosemary, taste for seasoning and serve hot glazed with thickened pan sauce.
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