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Red Wine Braised Chicken

1.5 Hours
4 People
A plate of 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


  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.


Calories 335
Protein 26g
Sodium 631mg
Carbohydrates 22g
Fat 13g
Fiber 4g
Cholesterol 73mg
Servings 4