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Red Wine Braised Chicken
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 1/3 cup sauce.