4 chicken thighs
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
1 clove of garlic, thinly sliced
½ tsp finely minced fresh rosemary
½ tsp finely minced fresh sage
1/3 cup Zinfandel
2 tablespoons tomato paste or ¼ cup crushed canned tomatoes
Trim the chicken thighs of excess fat, removing the skin if you prefer (I leave it on for flavor). In a saute pan large enough to hold the chicken thighs, heat the oil over moderately high heat. Pat the chicken pieces dry with a paper towel, then slip them carefully into the pan when the oil is hot enough. Brown the chicken on all sides and remove them to a plate. Season the browned chicken with salt and pepper.
With the pan off the heat, add the garlic and minced herbs and stir for about 30 seconds. Return the pan to the heat and add the Zinfandel. Let it bubble for a minute or two and then reduce the heat to medium-low. Stir in the tomato paste or crushed tomatoes.
Return the chicken to the pan. Cover the pan, with the lid slightly askew. Cook at a moderate simmer for 30 to 45 minutes, until the chicken is tender and comes off the bone easily. If all the liquid evaporates before the chicken is done, add a little water.
When the chicken is done, remove it from the pan to a warm plate. If the sauce is too thin, boil to reduce it until it coats a spoon; if it is too dry, add a little water and then reduce it. Pour the sauce over the chicken. Serve with pappardelle pasta or mashed potatoes, green beans sauteed with garlic and Iron Hub Esola Zinfandel.
Recipe adapted from Every Night Italian by Giuliano Hazan.