/rating_off.png "1 Star")
Loading...| 6 boneless skinless chicken thighs | |
| 3/4 cup water | |
| 3/4 cup white wine | |
| 2 tablespoons tomato paste | |
| 4 fresh garlic cloves , chopped | |
| 1 white onion , chopped | |
| 2 tablespoons fresh rosemary | |
| 2 tablespoons fresh oregano | |
| 2 tablespoons extra virgin olive oil | |
| salt | |
| white pepper |
| 1. | Preheat the oven to 350°F (180°C). |
| 2. | Remove any extra fat from the chicken thighs and set aside. |
| 3. | In a skillet over medium heat, heat the olive oil and sauté the onion and garlic until onion turns golden brown. |
| 4. | Add salt and white pepper to taste. |
| 5. | Add the tomato paste and cook for 1-2 minutes. |
| 6. | Now add the chicken thighs to the skillet and sprinkle the rosemary and oregano on top. |
| 7. | Add in the wine and water, mix everything well. |
| 8. | Transfer the skillet to the preheated oven and let it cook for 45 minutes. |
| 9. | Remove from oven and serve hot. |
The chicken thighs are tender and the wine sauce is rich in flavor.
This recipe is gluten free and dairy free.
The chicken skin is not crispy, and the cooking time may vary based on the thickness of the chicken thighs.
Chicken thighs are a good source of protein.
The garlic in the recipe lowers blood pressure and cholesterol.
White wine has antioxidants that may benefit cardiovascular health when consumed in moderation.
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