Thursday, December 3, 2009

Rosemary Chicken Thighs

I normally don't buy fresh spices like thyme or rosemary since they're a bit pricey, but since we had them as leftovers from Thanksgiving, I decided to make rosemary chicken. This recipe is from the free costco cook book from last year and I've made this chicken a few times, such a great recipe and I just love the smell all the fresh spices give off.

1 tablespoon olive oil
1/4 cup dry red wine
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1 teaspoon chopped fresh sage or 1/2 teaspoon dried
1 tablespoon minced shallot or green onion
1/4 teaspoon seasoned salt
1/4 teaspoon white or black pepper
nonstick cooking spray
6 boneless, skinless chicken thighs

1. In a medium bowl, whisk together olive oil, wine, rosemary, sage, shallot, salt and pepper. set aside.
2. Spray a shallow glass or enameled baking dish with cooking spray. Place chicken thighs in a single layer in the prepared dish. Pour rosemary-wine mixture over chicken, and cover tightly with foil.
3. Bake for 30 minutes. Remove the foil and turn the thighs. Continue to bake, uncovered, basting several times, for 20-25 minutes, or until the internal temperature is 180 degrees F.
4. Remove the chicken to a warm platter. Reduce pan juices, if desired, and pour over the chicken.

Makes 6 servings.


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