Red Wine Braised Chicken

Ingredients

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

Instructions

1. Season chicken thighs with black pepper.

2. 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.

3. Serve 2 chicken thighs with 1/3 cup sauce.