
Steps
- Heat olive oil in a skillet over medium heat.
- Season the chicken thigh with salt and pepper, then brown it in the skillet for about 5 minutes on each side.
- Remove the chicken and set aside.
- In the same skillet, add chopped onion and garlic, sauté until softened.
- Pour in the red wine and chicken broth, scraping up any brown bits from the bottom of the pan.
- Add the chicken back to the skillet along with thyme and rosemary.
- Bring to a simmer, cover, and reduce heat to low.
- Cook for 30 minutes, or until chicken is tender and cooked through.
- Serve warm, drizzled with the wine sauce.
Ingredients
- 1 chicken thigh (bone-in)
- 1/2 cup red wine
- 1/4 cup chicken broth
- 1/2 onion, chopped
- 1 garlic clove, minced
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- Salt and pepper to taste
- 1 tablespoon olive oil
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