Wine Glazed Chicken Thighs

8 chicken thighs, skin and visible fat removed

1/4 tsp salt

1/8 tsp pepper or to taste

1 tbsp olive oil

1tbsp butter

2 tbsp rosemary, chopped (or dried, crumbled)

8 large leaves of sage, fresh (or 2 tsp dried crumbled sage)

2 tsp dried crumbled sage

1-1/2 cups dry red wine

3 tsp garlic, minced

Pinch of crushed red pepper

 

Garnish:

Fresh sage cut into 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 then cook for 15 minutes or until golden brown turning chicken occasionally

Spoon off fat leaving about 2 tsp in skillet

Add 1/4 cup of wine, garlic and crushed red pepper

Cook 20 minutes longer, turning chicken occasionally and spooning on all but 2 tbsp of the win as pan juices evaporate or 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

 

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