Sautéed Chicken Thighs with Garlic, Red Wine, and Rosemary


  • 2 Tbsp. Extra Virgin Olive Oil

  • 12 boneless, skinless chicken thighs

  • 3 garlic cloves, minced

  • 1 cup red wine

  • 1 cup chicken stock

  • 2 x 400gm cans crushed tomatoes

  • 1 ½ tsp. fresh chopped rosemary or ¾ tsp. dried

  • ¼ cup fresh flat leaf Italian parsley or 1 Tbsp. dried


Preheat Oven to 180°. In an oven safe sauté pan, on medium heat, put olive oil and chicken in one layer and cook until slightly golden. (Repeat, if necessary). Lower heat and remove chicken from the pan. Add garlic, and cook for 10 seconds. Do not let the garlic burn. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the stock. Simmer for 5 minutes and let the liquid reduce by 1/3.

Return the chicken to the pan, along with any juices. Add the crushed tomatoes, rosemary and parsley.

Place pan in preheated oven and cook for approximately 30 minutes until chicken is done and tender.

Check for seasoning, adding salt and pepper if required, and when finished service with salad or rice.

Compliments of Eileen Forte and Paleo Simplified.

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