A simple Italian chicken dish marinated in red wine – comfort food on a plate to soothe your soul. Serve with creamy roasted potatoes and a simple green veggie such as sauteed peas with pancetta.
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- About 3 pounds chicken thighs, skinless
- 1 bottle red wine
- Fresh parsley leaves, chopped
1. Combine the garlic, rosemary, salt and freshly ground pepper in a bowl large enough to hold the chicken. Add a 1/4 cup of olive oil. Stir to combine.
2. Add the chicken to the bowl and toss with the marinade. Pour the wine over the chicken to cover. Toss again to mix well.
3. Marinate the chicken, refrigerated, for a few hours or even better, overnight if possible.
4. Drain the chicken, reserving the marinade. Pat the chicken dry using paper towels. Using a frying pan large enough to hold the chicken (cast iron works great), heat the remaining few tablespoons of olive oil over medium heat.
5. Add the chicken thighs and cook until brown on both sides, about 5 minutes per side. Once browned, pour the wine marinade over the chicken. Bring marinade to a boil and allow to simmer until the thighs are cooked through (internal temperature of 165 degrees F) and the wine reduces to a wonderful syrup consistency.
6. Allow the chicken to rest for about 5 minutes. Sprinkle with the fresh chopped parsley and serve!