Pollo al Marche
Restaurant: 700 Kitchen Cooking School at the Mansion on Forsyth Park

Aris' Pairing For This Dish: 2002 Flora Springs - Soliloquy
Yield: Serves 6
Lemon-Olive Vinaigrette
Place olive oil, basil leaves, and garlic in a small sauté pan. Place oil mixture over moderately-low heat for about 10-15 minutes so that flavors will infuse into the oil. Watch carefully so that basil and garlic do not brown or burn. Using a slotted spoon, remove garlic and basil from oil. Place lemon juice in a small non-reactive bowl. Add a pinch of salt and some freshly ground black pepper. Drizzle oil into juice in a steady stream, whisking quickly. Add chopped olives and lemon zest and return to sauté pan. Heat until hot and drizzle over grilled chicken.

©2003 - Guerrilla Productions, LLC. All Rights Reserved.