A tender and flavorful chicken thigh slowly braised in red wine, garlic, and herbs, perfect for a comforting main dish. The wine adds depth and richness, creating a savory sauce to enjoy with your favorite sides.
1. Heat olive oil in a small skillet over medium heat. 2. Season the chicken thigh with salt, pepper, and thyme. 3. Place the chicken skin-side down and sear until golden brown, about 4-5 minutes. 4. Flip the chicken and add minced garlic, cooking for 30 seconds until fragrant. 5. Pour in the red wine and chicken broth, bringing to a simmer. 6. Cover the skillet and reduce heat to low. Let it braise for 20 minutes until the chicken is cooked through. 7. Remove the chicken and increase heat to reduce the sauce for 3-5 minutes until slightly thickened. 8. Serve the chicken topped with the reduced wine sauce.
1 boneless, skin-on chicken thigh 1/2 cup red wine (dry) 1 clove garlic, minced 1/4 cup chicken broth 1 tsp olive oil 1/2 tsp fresh thyme or 1/4 tsp dried thyme Salt and pepper to taste
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