Wine-Glazed Chicken Thighs |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Good served with mashed potatoes and a mixture of green and wax beans. Ingredients:
8 skinless chicken thighs, and visible fat removed (about 2 lb) |
1/4 teaspoon salt |
1/8 teaspoon pepper (to taste) |
1 tablespoon olive oil |
1 tablespoon butter |
2 tablespoons chopped fresh rosemary |
8 large fresh sage leaves |
1 1/2 cups dry red wine |
1 pinch crushed red pepper flakes |
fresh sage, cut in narrow strips |
Directions:
1. Season chicken with salt and pepper. Heat oil and butter in a large, heavy nonstick skillet over medium heat. Add chicken, rosemary and sage and cook, turning chicken occasionally, 15 minutes or until golden brown.
2. Spoon off fat, leaving about 2 tsp in skillet. Add 1/4 cup of the wine, the garlic and crushed pepper.
3. Cook 20 minutes longer, turning chicken occasionally and spooning on all but 2 tablespoons of the wine as pan juices evaporate, until chicken is cooked through and coated with a deep brown glaze. Remove to warm serving plates.
4. Add remaining 2 tablespoons of wine to skillet and cook, stirring in browned drippings from bottom of pan. Spoon pan juices over chicken and garnish.
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