03 03
YIELD
4 servings
ACTIVE
5 minutes
TOTAL
45 minutes
8 CHICKEN THIGHS (ABOUT 2 LB), SKIN AND VISIBLE FAT REMOVED
¼ TSP SALT
TSP PEPPER, OR TO TASTE
1 TBSP EACH OLIVE OIL AND BUTTER
2 TBSP CHOPPED FRESH ROSEMARY OR 2 TSP DRIED, CRUMBLED
8 LARGE LEAVES FRESH SAGE OR 2 TSP DRIED, CRUMBLED
1½ CUPS DRY RED WINE
3 TSP MINCED GARLIC
PINCH OF CRUSHED RED PEPPER
GARNISH: FRESH SAGE CUT IN NARROW STRIPS
Season chicken with salt and pepper. Heat oil and butter in a large, heavy nonstick skillet over medium heat. Add chicken, rosemary and sage, and cook, turning chicken occasionally, 15 minutes or until golden brown.
Spoon off fat, leaving about 2 tsp in skillet. Add ¼ cup of the wine, the garlic and crushed pepper.
Cook 20 minutes longer, turning chicken occasionally and spooning on all but 2 Tbsp of the wine as pan juices evaporate, until chicken is cooked through and coated with a deep brown glaze. Remove to warm serving plates.
Add remaining 2 Tbsp wine to skillet and cook, stirring in browned drippings from bottom of pan. Spoon pan juices over chicken and garnish with sage.
Mashed potatoes, green and wax beans
CALORIES 200 TOTAL FAT 7G SATURATED FAT 2G CHOLESTEROL 117MG SODIUM 259MG
TOTAL CARBOHYDRATES 3G DIETARY FIBER 0G PROTEIN 28G
