Nutrition Information (per serving)
8 bone-in, skinless chicken thighs, with all fat removed
Pinch freshly ground black pepper
1 tsp extra virgin olive oil
1 Tbsp minced garlic
1 cup cabernet wine
4 cups Marinara Sauce
1 cup low-sodium chicken stock
2 bay leaves
1 Tbsp dried marjoram
- Season chicken thighs with black pepper.
- Heat olive oil in a large sauté pan over high heat. Sear chicken until golden brown. Add garlic and sauté briefly. Add red wine, marinara, chicken stock, bay leaves and marjoram. Simmer covered for 1 hour, or until sauce is thickened and chicken falls off the bone.
- Serve 2 chicken thighs with ⅓ cup sauce.