Beer makes batters better, meat more tender, and sauces more flavorful.
Herbed Chicken Thighs
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- #97354
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
8 chicken thighs, boneless, skinless if preferred
1 shallot, diced small
2 cloves garlic, pressed or minced
1 teaspoon fresh rosemary
1 teaspoon fresh sage, minced
1 tablespoon chopped fresh chives
1 tablespoon olive oil
1/4 cup your favorite red or white wine
1 tablespoon balsamic vinegar
1/2 pint grape tomatoes, for garnish
salt and pepper, to taste
directions
In a seal-able plastic storage bag place all the ingredients, seal and let marinade for at least 1 hour but no more than 12 hours.
Preheat oven to 400 degrees F.
In a baking dish place the chicken in a single layer. Pour the marinade over it. Cover and bake for 25-30 minutes.
Remove the cover and continue baking for 20-25 minutes or until internal temperature reaches 175-180 degrees F.
Place chicken on a platter. Reduce juices for about 5 minutes on the stove.
Serve with cooked couscous.
cook's notes
I find that chicken thighs are much more reminiscent of the chickens we used to rise as a child on our farm. For those of you trying to cut fat or are a little finicky about bones, buy the skinless boneless ones, just remember if you lose the skin and bones you lose flavor!
added by
ChefKellyDigby
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 13, 2015
Sooo easy and delicious. I added the tomatoes BEFORE I started cooking for a great roasting effect
June 21, 2009
The flavor was very good (loved the variety of fresh herbs!). We used red wine and wished we had used white. The red wine colors the chicken a little and we just felt it detracted from the dish. The chicken was very moist and flavorful though.