Rosemary Chicken:
Marinate one pound of chicken in olive oil, fresh herbs (Rosemary, thyme parsley) Add fresh chopped garlic & pinch or two of red pepper flakes. Mix herbs & seasoning. Cover.Allow it to sit for 3-8 hours. Pull out of marinate, salt & pepper both sides of chicken.  In a real hot pan add a little oil. Place chicken skin down and sear.

We want crispy skin! Cook chicken skin side down until golden brown with COLOR. Flip chicken and place in 400-degree oven. For 8 minutes depending on size of your breast. Temp at 165 to be safe. Place chicken on plate & serve with potatoes or fresh vegetables.

Chicken Marsala:
Place one pound of chicken on cutting board skin side up. Season with salt & pepper.

Hot pan add oil. Place chicken skin side down and sear skin until golden brown, flip and finish in 400 degree over about 10-20 minutes depending size of your breast.

Remove chicken from pan at 140 degrees. Drain half oil out of pan. Place back on fire. Add mushrooms, shallots. Once golden brown add Marsala wine, reduce then add chicken stock, place chicken skin side up in sauce and let reduce some more. Last season with any herbs you prefer, I like to use basil or thyme, salt & pepper to taste. Add butter, sauce should be thickening up slightly. Make sure chicken fully cooked. Serve by itself with salad or over pasta!

Chicken Cacciatore:
Place one pound of chicken on cutting board skin side up. Season with salt & pepper. In a large hot stockpot, add oil.

Place chicken skin side down and sear until golden brown, turn chicken. Add chopped garlic, diced onions, olives, mushrooms, bell peppers and basil. Sauté vegetables with chicken then add Chianti or Shiraz or any red wine. Squeeze in one can of whole plum tomatoes or crushed tomatoes. Add basil, drain to taste. Cover with aluminum foil and place in 400 degree over for 10 Minutes. Serve over pasta.