Chicken Thighs in Red Wine Marinade with Carrots and Celery

Ingredients

• 4 chicken thighs
• 4 Carrots
• 2 stalks of celery
• 2 Spring Onions
• 2 Garlic cloves
• 500 ml red wine
• 2 sprigs Rosemary
• Salt
• ground pepper
• 2 tbsp olive oil
• 1 tsp tomato paste
• 2 tbsp honey
• 1 tsp freshly chopped thyme

Instructions

1. 1.

   Wash the chicken thighs, pat dry and split at the joint. Peel the carrots and cut them diagonally into slices. Wash and trim the celery and spring onions, then cut them diagonally into pieces. Peel the garlic cloves, halve them and place together with the carrots, celery, spring onions, red wine and rosemary in a bowl. Add the chicken parts so they are well covered. Cover and refrigerate overnight.

2. 2.

   Preheat the oven to 180°C (350°F) with fan and top heat.

3. 3.

   Drain and reserve the wine. Pat the thighs dry, season with salt and pepper, and sear them in hot oil on all sides in a roasting pan. Add the drained vegetables, sauté briefly, stir in tomato paste, deglaze with a splash of red wine, and roast in the oven for about 25 minutes. If needed, add more wine to keep the bottom covered. Mix honey with 2 tbsp red wine and thyme, brush over the chicken, season again, and bake for an additional 5-10 minutes until golden brown. Season vegetables with salt and pepper before serving.