Wine-Braised Chicken Thigh with Herbs

Tender chicken thigh slowly braised in red wine with fresh herbs and garlic, creating a rich and flavorful main dish 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. 3. Sear the chicken skin-side down until golden brown, about 5 minutes; flip and cook for another 3 minutes. 4. Remove chicken and set aside. 5. Add shallot and garlic to the skillet; sauté until softened. 6. Pour in red wine and chicken broth, scraping the bottom to deglaze. 7. Add rosemary and thyme sprigs. 8. Return chicken to the skillet, skin-side up. 9. Reduce heat to low, cover, and simmer for 25 minutes until chicken is cooked through and tender. 10. Remove herbs before serving. Serve chicken with the reduced sauce spooned over.

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