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Saturday, October 22, 2011

Chicken Thighs in White Wine

These chicken thighs are tender and juicy,
sauteed in a little olive oil to brown,
then simmered in a wine sauce in the oven.
Easy to make and everyone raves about it.
You can adjust the seasonings to your liking,
this could be a fine Tandoori chicken dish.
Or turned into a Hawiian Huli-Huli chicken.

8 fresh chicken thighs
black pepper to taste
1/4 cup olive oil
1 small onion, chopped
2 cloves garlic, smashed
2 cups white wine
1 teaspoon soy sauce
2 tablespoons maple syrup
2 tabespoons honey
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper

Preheat oven to 400 degrees F.
Dry the thighs with paper towels.
Using an oven proof pot,
brown the thighs, remove and set aside.
Add the onion and garlic to the pot to brown.
Use a slotted spoon to remove onions and garlic.
Drain all but 1 tablespoon oil from pot.
De-glaze pot with wine, soy sauce, syrup and honey.
Season sauce with cinnamon and black pepper.
Cook down to reduce sauce in half.
Place chicken back in pot in a single layer.
Top chicken with onions and garlic.
Bake un-covered for 1 hour or until done.

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