Chicken Oregano with Rice & Noodle Pilaf

Enjoy some outdoor grilling!

Chicken Oregano

6-8 bone-in chicken portions (whatever is cheapest & sounds best)
1/2 cup olive oil
1/2 cup dry white wine
2 T dried oregano, rubbed
salt and pepper
2 garlic cloves, crushed

Arrange chicken portions in a large, shallow dish. In a small bowl, combine the oil, wine, oregano, salt and pepper, and the garlic. Mix well. Spread the marinade over the chicken portions, cover, and refrigerate for 2-3 hours, turning and rearranging occasionally. Place chicken portions on an oiled broiler rack and cook under a preheated broiler for about 30 minutes or until the chicken is crisp and golden on the outside and cooked through, turning and rearranging several times during cooking. Serve warm or cold.

Rice & Noodle Pilaf

1 tablespoon butter
1/2 tablespoon oil
2 cloves minced garlic
1/2 onion chopped (I omit because I don’t like onions)
1 cup of egg noodles
1 cup of rice
1/2 cup dry wine
2 cups chicken broth (use the Fit & Active brand to cut down on sodium)

Heat oil and add butter. Once the butter is melted, sauté onion and garlic on high. Add noodles and rice and toss until toasted. Reduce heat to low and add wine and chicken broth. Cover and cook for 20 minutes or until rice is done and liquid absorbed.

Published April 23, 2007 by:

Amy Allen Clark is the founder of You can read all about her here.

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