Thursday, July 15, 2010

Rosemary & Wine Chicken Thighs


4 Chicken thighs
2 Chopped garlic cloves
1/2 Cup white wine & 1/2 cup of red wine
2 Tablespoons rosemary
3/4 Cup chicken broth
2 Tablespoons pasta sauce
1 Tablespoon of butter
1 Tablespoon of olive oil
Salt & Pepper


In a large skillet, brown chicken in butter and olive oil. Once chicken is browned, add chopped garlic, cover chicken with rosemary and pour wines. Cook for 15' at medium temperature. In a separate cup, mix chicken broth and pasta sauce, then pour on top of chicken and cook for an additional 30' in medium to low temperature.

Serve with mash potatoes or steamed vegetables!

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