Wine Glazed Chicken Thighs

Sometimes I'll cook chicken thighs for my mother. I'm not a chicken eater. Try to avoid meat altogether 99% of the time. As a lapsed vegan and lazy vegetarian, I will occasionally eat eggs or meat, but I mostly avoid the stuff.

Still I enjoy cooking, especially when there's someone to enjoy eating it. While I do take a moral issue with it, she's going to eat the chicken whether I cook it or not. And if I don't cook it, the poor chicken will have suffered only to become lousy eats. Seems ever so slightly better for it to at least taste really good.

For decades now Americans have been brainwashed into thinking the only chicken part they should be eating is boneless, skinless chicken breast. What a sad state of affairs. It costs more and has no taste.

Thighs are a great way to go. Moist and juicy and not terribly fatty. Easy to prepare so that they taste great. Just sear in an olive oil lubed oven safe skillet to crisp the skin and then transfer to a 350 degree oven for around 60 minutes ot finish. When your thighs hit about 160-162 degrees F take them out and let rest for at least 5 minutes.

Once you've removed your thighs from the pan add it back to the heat via a stove burner set to medium. Pour in 1 cup of red wine and 2 halves garlic cloves and deglaze the grease and chicken bits. Cook this done until 1/2 the liquid is gone.

Add a pat or two of butter or margarine and let that dissolve while you stir it in.

Cook until another 1/4 of the liquid is gone.

Remove from the heat. Stir in 1 tsp salt, 1 tsp fresh ground black pepper and 1 tsp of rosemary.

Drizzle over the chicken thighs.

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