Red Wine Braised Chicken Thigh

A rich and hearty main dish featuring tender chicken thighs slow-cooked in red wine with aromatic herbs and vegetables, perfect for a cozy dinner.

Steps

1. Season the chicken thigh with salt and pepper. 2. Heat olive oil in a skillet over medium-high heat. Sear chicken thigh skin-side down until browned, about 5 minutes. Flip and brown the other side for 3 minutes. Remove and set aside. 3. In the same skillet, add shallot and garlic. Sauté until softened, about 2 minutes. 4. Pour in red wine and chicken broth, scraping up any browned bits from the pan. 5. Add the thyme sprig and return the chicken thigh to the skillet, skin-side up. 6. Reduce heat to low, cover, and simmer for 30 minutes until chicken is cooked through and tender. 7. Remove chicken and thyme from skillet. Stir in butter to enrich the sauce. 8. Serve chicken with the wine sauce poured over.

1 chicken thigh (bone-in, skin-on) 1/2 cup red wine 1/4 cup chicken broth 1 small shallot, finely chopped 1 garlic clove, minced 1 sprig fresh thyme 1 tablespoon olive oil Salt and pepper to taste 1 teaspoon butter