Pollo con salsa all’aglio e alle erbe

Ingredienti

• 6 chicken thighs (with skin and bones (about 3 lbs))
• ½ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
• 2 tablespoon olive oil
• 8 cloves garlic (minced)
• 2 teaspoon thyme (fresh, chopped)
• 2 teaspoon oregano (fresh, chopped)
• ½ cup dry red wine (or sherry)
• ½ cup chicken broth (low sodium)

Preparazione

1. 1

   Season the chicken on both sides with salt and pepper.

2. 2

   Add the olive oil to a large saucepan or skillet and cook the chicken on both sides, for about 5 minutes per side or until golden brown.

3. 3

   Remove the chicken from the saucepan and set aside.

4. 4

   Add the garlic, thyme and oregano to the saucepan and cook until garlic gets aromatic. Add the red wine and chicken broth to the skillet to deglaze the pan, scraping up all the brown bits. Bring to a boil.

5. 5

   Add chicken back to skillet and saucepan, reduce the heat to low and bring to a simmer. Cover and cook for another 20 minutes, until chicken is tender.

6. 6

   Garnish with more fresh herbs if desired and serve warm.