Chicken Bryan with Chicken Leg Quarters
Description
This copycat version of the chicken Bryan dish from Carrabba's® is full of flavor and perfect for impressing guests.
Ingredients
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2 tablespoons dry white wine
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2 tablespoons olive oil
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1 tablespoon dried oregano
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1 tablespoon prepared pesto
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1 lemon, zested and juiced
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1 clove garlic, minced
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salt and ground black pepper to taste
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2 chicken leg quarters
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2 tablespoons unsalted butter
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1 tablespoon minced white onion
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1 teaspoon minced garlic
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1/2 cup white wine
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1/4 cup lemon juice
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1/4 cup chopped sun-dried tomatoes in oil, drained
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1 teaspoon prepared pesto
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salt and ground black pepper to taste
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1 (4 ounce) log goat cheese, sliced into 4 rounds
Directions
1
Whisk white wine, oil, oregano, pesto, lemon zest and juice, garlic, salt, and pepper together for marinade in a small bowl.
2
Put the chicken leg quarters in a resealable plastic bag and pour marinade over chicken. Seal the bag and shake to completely cover. Place in the refrigerator to marinate for at least 2 hours, turning over after 1 hour to ensure chicken quarters marinate evenly.
3
Preheat the oven to 425 degrees F (220 degrees C). Bring chicken to room temperature while the oven heats.
4
Drain marinade from chicken and pat dry; place in a baking dish.
5
Roast in the preheated oven for 20 minutes. Turn chicken and cook until no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone of a quarter should read 165 degrees F (74 degrees C).
6
Meanwhile, during the last 20 minutes of baking the chicken, bring goat cheese to room temperature and make sauce.
7
Heat butter in a skillet over medium heat. Saute onion and garlic in the hot pan until soft and translucent, about 5 minutes. Pour in white wine and lemon juice. Add sun-dried tomatoes and pesto and season with salt and pepper. Reduce heat and let simmer until slightly thickened, about 15 minutes.
8
Remove chicken from the oven and top each chicken quarter with 2 slices of goat cheese, 1 on each thigh and 1 on each leg. Cover with equal amounts of sauce and serve immediately.