Drunken Chicken Thighs with Red Wine Reduction

Sometimes even the chicken deserves some wine. This is the simplest way to make a sauce that I know, so I’m sharing it with you!

9 chicken thighs, de-boned and skinless
3 garlic cloves, sliced
1 tbsp fresh rosemary, chopped
1/2 cup dry red wine
2 cups chicken stock
1/2 cup all purpose flour
salt and pepper
olive oil

– heat a rondeau pan on high heat and add olive oil
– place flour in a shallow bowl
– don’t flatten the chicken thighs, keep them rolled up and season with salt and pepper
– dredge the chicken thighs in flour, keep them rolled up while you do it, shake off any excess flour
– add the chicken to the hot pan and sear until golden brown on all sides (this will happen fast, flour burns easily, so keep a close watch)
– add wine and let simmer for 3 mins
– add chicken stock and stir gently
– reduce the heat to medium
– let simmer until sauce has thickened and chicken is cooked, about 15 mins
– once chicken is done, remove from pan and set aside
– strain the sauce
– serve hot

Yield: 3 portions


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