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Sautéed Chicken Thighs with Garlic, Red Wine and Rosemary
Serve the chicken with a nice crisp salad.
2 Tbsp. Extra Virgin Olive Oil
12 boneless, skinless chicken thighs
3 garlic cloves, minced or passed through a garlic press
1 cup medium body red wine
1 (800g) crushed tomatoes (San Marzano if possible)
1 ½ tsp. fresh chopped rosemary or ¾ tsp. dried
¼ cup fresh flat leaf Italian parsley or 1 Tbsp. dried
In an oven-safe sauté pan, on medium heat, put olive oil and chicken in one layer and cook until slightly golden. (Repeat if necessary)
Lower heat and remove chicken from the pan.
Add garlic and cook for 10 seconds. Do not let the garlic burn.
Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan.