5 star :: paleo, from Italy, juicy, tender
4 to 6 chicken thighs with skin and bone in 1 cup homemade Paleo marinara sauce 1 cup red wine 2 Tb chopped garlic Fresh herbs from your garden… I used sage, thyme, basil, oregano
Mix all ingredients thoroughly. Add to a 13 x 9 pan, larger if your chicken is larger or you use six size. Make sure the skin his side up. Cook at 330° for 40 minutes or an internal temperature of 165.
Serve with pasta, rice, couscous, quinoa, or I used a Paleo egg crêpe to soak up all the juices. Everyone loved the flavors and this recipe is based off of the pork red wine one from our friends in Italy.
Commentaires