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Sometimes we forget how delicious a simple cut of chicken can be. Prepared with some of spring’s best veggies, this dish is a great option for a weeknight dinner, but is elegant enough to serve when entertaining as well! (Makes 4 servings.)
To serve, place 2 chicken thighs on a plate, then ladle a generous spoonful of the leek and asparagus mixture over the chicken. Garnish with a slice of lemon and serve with French bread and fresh spring carrots, al dente.
Serve with Bogle Pinot Noir Rosé, Bogle Sauvignon Blanc or a medium bodied red wine, like our Merlot.