Chicken Thighs in Wine Sauce

Ingredients

• 2 Garlic cloves
• 1 small chili pepper
• 250 ml dry white wine
• 1 EL Dijon mustard
• 1 TL dried herbs de Provence
• herbs de Provence
• Pepper (freshly ground)
• 8 chicken thighs
• 1 TL salt
• 6 TL olive oil

Instructions

1. 1.

   Peel and finely chop the garlic cloves. Remove the seeds from the chili pepper, wash it, dry it, and slice into thin rings. Mix the garlic, chili rings, wine, mustard, herbs de Provence, and pepper together. Wash and dry the chicken thighs and rub them with salt.

2. 2.

   Place the chicken thighs side by side in a shallow oven‑proof dish, drizzle the mixture over them, cover, and marinate for 3 hours in the refrigerator, turning the thighs occasionally. Preheat the oven to 200°C. Remove the thighs from the marinade and pour the marinade into a separate container.

3. 3.

   Brush the chicken thighs with olive oil, place them back in the dish, and roast on the middle rack for 45 minutes. During roasting repeatedly drizzle the thighs with the marinade. Ten minutes before the end of cooking raise the oven to 250°C, move the thighs to the top rack, and finish until crisp golden brown. Remove from the oven, let the thighs cool in the marinade, and serve them in it. Fresh baguette pairs well.