Cooking Light Magazine: Chicken Braised in Wine and Rosemary

Guess what? I’m a Cooking Light Magazine’s Bloggers’ Connection member, and I get to review monthly recipes from their magazine twice a month. As I’m super excited, because the recipes chosen to appear on will be mostly quick and healthy. Waiting for my free monthly subscription to arrive, I browsed their recipes online to discover Chicken Braised in Wine and Rosemary from a previous issue. My adjustment to the recipe was throwing in several old, chopped apricots, fresh thyme and parsley. Instead of serving potatoes with this dish as the original recipe suggested, yellow cornmeal grits was used. Next time, I’m using roast baby potatoes.

Are you going to make the recipe? Share your suggestions and thoughts about Cooking Light Magazine’s Chicken Braised in Wine and Rosemary in the comment section below. Get the recipe here…